Posted by: dinainsuburbia | February 4, 2015

Perfect Roast Chicken

To some, roast chicken is, “old people food”.. I never really got that. I can only imagine that they’ve never had a properly delicious roasted chicken.

A good roast chicken is a thing of beauty. Moist, delicious, and something you can make many meals out of. I’ve paraded many  roast chicken in front of company, Christmas dinner.. well, you get the point.

There are some VERY important rules when roasting chicken. FullSizeRender

1.  Bring your chicken to room temperature. This allows it to cook evenly.

2.  Roast your chicken on high heat. REALLY high. I’m going to ask you to cook at a temperature you may have never cooked- that would be 500 degrees!

3. You want to cook your chicken (or, for that matter any meat) to its proper temperature. Don’t hack into the chicken to see if it is cooked. All that will accomplish is you’ll dry out the bird. I suggest you invest in this amazing meat thermometer. It has a probe that you place in the thickest part of the meat, and the thermometer sits on your counter, eliminating the need to keep opening the oven and releasing the heat. This is the exact one I have on (note- I don’t make any commission off of this if you purchase it). I’ve had it for over 5 years and it always gives me consistent results.


  • 1 roasting chicken- preferably all natural, no antibiotics, etc. (5-7 pounds)
  • 1 lemon, quartered
  • 6 cloves of garlic, finely chopped
  • 1 bunch of sage, 8 leaves rolled and sliced and reserved.
  • 2 tablespoons of olive oil
  • salt & fresh cracked pepper


Preheat your own to 500 degrees. Gently pat dry the chicken, inside and out with paper towel (take a look inside and remove the giblets & neck- either reserve for a future use, or discard). Pour a 1/2 teaspoon of olive oil in the bottom of a roasting pan, smear about and then place the chicken in the roasting pan.


In a small bowl, mix garlic, reserved sliced sage leaves, 2 teaspoons of salt and 1/2 teaspoon cracked black pepper. Mix well.  With your finger, carefully separate the skin from the chicken breast to create a pocket on both sides of the breast bone, taking care not to rip the skin. Once teaspoon at a time, “stuff” the garlic-sage mixture into the space between the skin and the chicken breast. There will be some sage-garlic mixture remaining. Rub the remaining mixture on the outside of the bird, and season generously with salt and pepper.

Place the chicken in the oven and roast at 500 degrees until the internal temperature of the chicken is 180 degrees. If you don’t have a thermometer figure 10 minutes per pound of chicken (so 1 hour for a 6 pound bird).

Allow the chicken to rest for 20 minutes on a cutting board prior to carving, or your run the risk of allowing all the juice to run out and the chicken to become dry. chickendone

I hope you enjoy this recipe as much as I do. And remember, do NOT throw out the chicken carcass.. I’ll be posting an easy-peasy method to make chicken stock in your slow cooker! You’ll never have to buy stock again 🙂


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