100 minutes
8 servings
Easy
CALORIES (PER SERVING)
380 kcal
Few things surpass the unmistakable aroma of a **Roast Chicken** coming out of the oven, evoking memories of family Sundays and comforting meals. This tested recipe transforms a whole chicken into a juicy and golden dish in just 100 minutes, yielding 8 generous servings. Ideal for those seeking simplicity without sacrificing the unforgettable flavor of **Roast Chicken**.
Roast Chicken – Today we’re going to discover how to make juicy and crispy Roast Chicken with just 3 simple ingredients: whole chicken, butter, and broth. Bake at 200°C for 1h30, golden skin on the outside and tender meat inside, yields 8 servings in 100 minutes. Homemade delight perfect for family. Let’s prepare?
Roast Chicken Ingredients
- 1 whole cleaned chicken (about 1.5 kg) – Main base of the Roast Chicken, choose a good quality one for juiciness.
Tip: Prefer free-range chicken for more flavor. - 5 tablespoons of butter (75 g) – Adds creaminess and helps brown the Roast Chicken skin.
Substitution: Clarified butter or coconut oil for a lighter version. - 2 chicken broth cubes – Enhances the natural meat flavor, aromatizing the entire Roast Chicken.
Tip: Use homemade broth without additives for a natural option.
Utensils for Making Roast Chicken
Organizing the utensils before starting the Roast Chicken preparation ensures a smooth process, avoiding interruptions and ensuring everything is ready to bake perfectly in 100 minutes for 8 servings.
- Baking dish or medium roasting pan
- Preheated oven
- Fork
- Medium bowl or container
- Aluminum foil
- Butcher’s twine or kitchen string
How to Make Roast Chicken
- Initial chicken preparation: Remove giblets if necessary, wash well under running water and dry completely inside and out using paper towels. This step removes impurities and allows the seasoning to adhere better, preventing moist skin that hinders perfect browning of the Roast Chicken.
- Prepare the seasoning: In a bowl, mash the 5 tablespoons of butter with the 2 crumbled chicken broth cubes until forming a homogeneous paste. Spread this mixture generously over the entire chicken surface, including the internal cavity, to infuse flavor into all layers during cooking.
- Assembly in the baking dish: Line a small baking dish with aluminum foil to facilitate cleaning and retain juices. Place the seasoned chicken, tie the legs with kitchen twine crossing them to compact the shape and cover lightly with more foil, creating an initial moist environment that keeps the meat tender.
- Initial baking: Preheat the oven to 200°C (medium-high). Bake covered for about 1 hour, basting every 20 minutes with the pan juices to baste and enhance the juiciness of the Roast Chicken – this forms a naturally flavorful sauce.
- Finishing and browning: Check tenderness by inserting a fork into the thigh (juices should run clear). Remove the aluminum foil and bake for another 20 minutes until the skin is crispy and golden. Rest 10 minutes before slicing into 8 servings, serving with the accumulated sauce.
Secret to perfection: Always baste with the juices during baking – this prevents drying out and ensures a juicy and flavorful Roast Chicken in 100 minutes total.
Roast Chicken Nutritional Information
The values below are approximate estimates per serving (based on 8 servings), calculated from official food composition tables (such as TACO/TBCA/USDA) and may vary depending on ingredients used and preparation method.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories | 380 kcal | 19% |
| Carbohydrates | 1 g | 0% |
| Proteins | 30 g | 60% |
| Total Fats | 28 g | 43% |
| Saturated Fats | 12 g | 60% |
Macronutrient Distribution per Serving
Data Source: Values calculated based on recipe quantities, using the Brazilian Food Composition Table (TBCA) for chicken and butter and USDA FoodData Central for seasonings.
Links: TBCA, USDA. *% Daily Values reference for a 2000 kcal diet.
Tips for Perfect Roast Chicken
These special tips will ensure your Roast Chicken comes out juicy inside and crispy outside, avoiding common mistakes for a perfect result in 100 minutes and 8 servings.
- Dry the chicken well: After washing, use paper towels to completely dry the skin and cavity – this is crucial for crispy skin, as excess moisture releases steam and prevents browning.
- Avoid thawing at room temperature: Always in the fridge to prevent bacteria; takes longer but maintains food safety and impeccable texture.
- Mash the seasoning into the butter completely: Fork must integrate the chicken broth into the butter into a smooth paste, penetrating better into the meat for uniform flavor throughout the Roast Chicken.
- Baste every 20 minutes in the first hour: Use spoon or spatula to baste with juices – prevents drying and creates natural caramelized sauce.
- Bake with skin initially, remove if desired: Skin keeps juiciness during baking; remove after oven for lighter version, reducing fat without losing flavor.
- Test tenderness in the thigh: Insert fork – clear juices indicate done; avoid overcooking by piercing breast, which dries faster.
- Rest 10 minutes before slicing: Juices redistribute for moister Roast Chicken; cover loosely with foil to not cool.
Roast Chicken Variations
The simplicity of this Roast Chicken recipe allows countless adaptations while keeping the 100-minute time and yield for 8 servings, adding regional flavors or dietary options without changing the base baking technique.
- Roast Chicken with fresh herbs: Add rosemary, thyme, and chopped garlic to the butter paste for Mediterranean aroma, baking the same way for extra juiciness.
- Skinless light variation: Remove skin after seasoning and use olive oil instead of butter, reducing calories to about 300 kcal per serving while keeping flavor.
- Roast Chicken with lemon and garlic: Incorporate juice from 2 lemons and garlic heads into the cavity before baking, basting with the juices for refreshing citrus.
- Spicy BBQ version: Mix smoked paprika and cayenne pepper into the broth, finishing with barbecue sauce in the last 10 minutes for a spicy touch.
- With roasted vegetables: Place potatoes, carrots, and onions around the chicken in the pan, baking together for a complete one-pan meal.
- Low carb keto version: Substitute butter with ghee and use keto-friendly seasonings, ideal for high-protein diets with 30g per serving.
Ingredient Tips for Roast Chicken
Choosing fresh ingredients is key to juicy and flavorful Roast Chicken, with balanced nutrition rich in proteins. The meat should be fresh and from good source to maximize protein value per serving (about 30g), while butter adds healthy fats that promote absorption of fat-soluble vitamins. Substitutions like coconut oil for butter maintain texture without changing the 380 kcal per serving profile.
- Fresh whole chicken: Opt for birds with skin for more juiciness, stuff cavity with extra herbs for deep flavor without added calories.
- Quality butter: Prefer unsalted to enhance natural broth; substitute with ghee for lactose intolerant, preserving creaminess.
- Concentrated broth: Choose without additives or make homemade with bones for low-sodium version, maintaining high protein content of Roast Chicken.
- Nutritional balance: Rich in lean proteins (ideal post-workout) and selenium; remove skin after baking to reduce saturated fats from 12g per serving.
Storage and Conservation
Store Roast Chicken leftovers in an airtight container in the fridge for up to 3-4 days. Freeze sliced portions wrapped in plastic wrap for up to 2 months; thaw in fridge and reheat in oven at 180°C for 15-20 minutes with a bit of broth to restore juiciness, avoiding microwave which dries.
Now that your Roast Chicken is ready, sliced juicy and golden, serve it hot with the natural sauce from the pan on top, accompanied by fluffy rice or creamy mash. This simple recipe yields 8 generous servings, perfect for a family Sunday lunch or comforting mid-week dinner. The aroma filling the house already announces success!
Ideal for casual occasions or special meals, this Roast Chicken pairs with fresh salads or grilled vegetables, balancing flavors and textures. With just 100 minutes total prep, you conquer a dish that pleases everyone, repeatable with confidence on any occasion. Enjoy!
For an irresistible side, try the Crispy and Easy Risolet Potatoes with Garlic and Bacon. Crispy outside and soft inside, they perfectly complement the chicken’s juiciness.
If you want to vary the barbecue menu, check out the Succulent Barbecue!. With grilled cuts and marinades, it creates a complete party around classic Roast Chicken.
And for a light starter before, the Succulent Calabresa Pizza for 12 Irresistible Servings! brings Italian flavor that harmonizes well in the menu.
Can I substitute butter for another ingredient?
Yes, replace butter with coconut oil or olive oil in the same amount of 5 tablespoons for a healthier version. This keeps the meat juicy during the 100 minutes of prep without greatly altering the flavor. The skin texture will be equally crispy at the end.
How do I know if the chicken is perfectly baked?
Insert a fork into the thickest thigh; if clear juices run out and the meat is tender after 1 hour covered plus 20 minutes uncovered at 200°C, it’s ready for 8 servings. Use thermometer if available, aiming for 75°C internal. Rest 10 minutes to redistribute juices and ensure juiciness.
Can I prepare in advance or freeze the Roast Chicken?
Prepare in advance and store in fridge up to 3 days in closed container after cooling. Freeze sliced up to 2 months wrapped in plastic wrap. Reheat in oven at 180°C for 15-20 minutes basting with broth to restore moisture, keeping the 8 servings perfect.
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