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.
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.
Roasted Garlic Olive Oil or Extra Virgin Olive Oil
Salt and Pepper to taste
1or 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 3cupsSmall Nouvelle Potatoes Red or White or Both
10whole Garlic cloves
2tablespoonsFresh Thyme and Rosemary chopped, if dried use half
2cupsChicken Stock
Salt and Pepper to taste, The Chef used his Onion Salt
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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.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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8 Comments
Kathryn
on September 13, 2024 at 2:50 pm
I’m very new to your videos and website, and I absolutely love to watch you.
This was a fantastic recipe. Incredibly delicious and I was also able to successfully cut the roast as per your instructions! So easy, thank you. I used some of the leftovers to make your delicious chicken soup.
Patrick Stephens
on February 20, 2024 at 2:52 pm
I made this the other night and it was super easy and turned out delicious, while I am a big fan of low and slow this came out excellent, I am actually doing thighs and drumsticks the same way and I am making a nice broth as we speak with the carcass. Thanks Jean!
Karen
on February 18, 2024 at 8:36 am
Until this recipe, my ‘tied up’ chicken (no, not kidnapped!), was always meh. The chicken tasted just okay but not especially juicy. In fact, for the last several months, I’ve roasted many chickens trying different recipes hoping for better results. Last night when hubby saw me making this recipe, he suggested we might want to have gravy which is hubby-speak for “let’s not have dry chicken.” But we were surprised and VERY happy how this chicken came out as it was both juicy and flavorful. No gravy needed here! Can’t wait to watch more of your wonderful videos and make other tasty recipes. Thank you for making me look like a hero!
Richard Wojtyna
on February 20, 2023 at 3:46 am
WHAT!!!!!!.
NO GRAVY????????
Fred Johnson
on February 1, 2023 at 5:28 pm
Outstanding. Very moist and loaded with flavor. We love spatchcock chicken, but we’ve never made it in the oven. I will definitely do this again.
Kris Glomski
on January 22, 2023 at 7:49 pm
Another win win. In the past my chicken would come out dry or tough. Made this recipe for tonight’s dinner. I watched the video over and over while I was preparing it. My husband was once again impressed. He said it was better than rotisserie. He asked why it was so moist. I asked him if I should make this again, his response “well yeah, of course”. Normally his response to my cooking is just a few grunts, etc. Now he is actually speaking words.
Rose Griffith
on January 9, 2023 at 4:42 pm
Very tasty and delicious. Quick and easy recipe. Will make it again.
David
on January 4, 2023 at 3:38 pm
Great recipe! Straight forward and very tasty. Used all left over juices and chicken parts cooked down to a stock.
Christene Morrin
on December 29, 2022 at 3:12 pm
Lov3d this so delicious, made it on Christmas, thankyou
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I’m very new to your videos and website, and I absolutely love to watch you.
This was a fantastic recipe. Incredibly delicious and I was also able to successfully cut the roast as per your instructions! So easy, thank you. I used some of the leftovers to make your delicious chicken soup.
I made this the other night and it was super easy and turned out delicious, while I am a big fan of low and slow this came out excellent, I am actually doing thighs and drumsticks the same way and I am making a nice broth as we speak with the carcass. Thanks Jean!
Until this recipe, my ‘tied up’ chicken (no, not kidnapped!), was always meh. The chicken tasted just okay but not especially juicy. In fact, for the last several months, I’ve roasted many chickens trying different recipes hoping for better results. Last night when hubby saw me making this recipe, he suggested we might want to have gravy which is hubby-speak for “let’s not have dry chicken.” But we were surprised and VERY happy how this chicken came out as it was both juicy and flavorful. No gravy needed here! Can’t wait to watch more of your wonderful videos and make other tasty recipes. Thank you for making me look like a hero!
WHAT!!!!!!.
NO GRAVY????????
Outstanding. Very moist and loaded with flavor. We love spatchcock chicken, but we’ve never made it in the oven. I will definitely do this again.
Another win win. In the past my chicken would come out dry or tough. Made this recipe for tonight’s dinner. I watched the video over and over while I was preparing it. My husband was once again impressed. He said it was better than rotisserie. He asked why it was so moist. I asked him if I should make this again, his response “well yeah, of course”. Normally his response to my cooking is just a few grunts, etc. Now he is actually speaking words.
Very tasty and delicious. Quick and easy recipe. Will make it again.
Great recipe! Straight forward and very tasty. Used all left over juices and chicken parts cooked down to a stock.
Lov3d this so delicious, made it on Christmas, thankyou