Want the perfect Roasted Chicken? This is How to Roast a Chicken Perfectly!

Hello there friends, today I’m going to share with you the Perfect Roasted Chicken recipe! This is not the usual way you would Roast a Chicken. I first lay the Chicken down flat so that it can cook nice and evenly.

How to Roast a Chicken

How to Roast a Chicken Quickly

chef jean pierre 200x200 1Chef Jean-Pierre
What I am going to share with you today is the easiest, fastest, most efficient way to roast a chicken when preparing a weekday meal for family or friends.
The typical way of roasting a chicken is by tying it up and placing it in the oven. All though this is the most common way and produces a beautiful chicken, it takes a very long time to roast.
What I am going to show you today is how to create a delicious roasted chicken, that you can cook in a much shorter amount of time. Perfect for an informal family meal.
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Recipe Video

Recipe Ingredients

  • 1 5- pounds Approx. Chicken all insides removed
  • Roasted Garlic Olive Oil or Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1 or 2 large Onions sliced in half and then in thin slices
  • About 2 cups Celery Stalks cut into bias
  • About 2 cups Carrots cut into 1/4” thick
  • 2 to 3 cups Small Nouvelle Potatoes Red or White or Both
  • 10 whole Garlic cloves
  • 2 tablespoons Fresh Thyme and Rosemary chopped, if dried use half
  • 2 cups Chicken Stock
  • Salt and Pepper to taste, The Chef used his Onion Salt

Recipe Instructions

Preheat Oven to 425ºF / 220ºC

  • Preheat a couple Tabs of olive oil in a large frying pan and sauté the onion until light golden brown.  Put them in the bottom, of a lasagna pan.  Put the celery, carrots, potatoes, Garlic, Fresh herbs and drizzle a couple tablespoons of Olive Oil on top and the chicken stock.
  • Cut the back of the chicken like the chef did in the video.  Rub with olive oil, salt and pepper, place on top of the vegetables in the lasagna pan and bake on the oven for about 45 minutes or until breasts register approximately 155 degrees. 
  • Transfer chicken to carving board and let rest, uncovered for 10 to 15 minutes. 

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