Recipes

Whole Chicken Recipes: Tips and Tricks for Roasting and Grilling Chicken

A juicy, crispy roast or grilled chicken with vegetables is a recipe that every housewife (or housewife) can – and should – master. Whether for a special occasion or for dinner during the week – a well-browned whole chicken becomes a real eye-catcher on the table. However, it often happens that the chicken does not get a good crust and the meat becomes dry and even tough. Does that sound familiar to you? If so, then you’ve come to the right place! With our tips, your roast chicken will always be juicy, crispy and incredibly tasty!

Whole Chicken Recipes: Roast Chicken in the Tube

Tips Roast or grill whole chicken

Cooking a whole chicken is the cheapest – and often the easiest – way to cook poultry. Since bones help develop great taste, you’ll also get a better tasting meal than if you were to eat boneless chicken breasts or thighs. Whether in the oven or on the grill – a whole chicken for dinner is also a tried and tested classic.

5 tips to keep a whole chicken juicy

How to make roast chicken juicy Tips and tricks

Do you always want to prepare a juicy roast chicken that will amaze everyone at the table? We reveal the secrets behind a perfectly roasted chicken. Here are the best tips for a juicy, tender, and flavorful chicken out of the oven.

The essentials in brief:

  • What’s the best temperature? 220 ° Celsius (200 ° C circulating air).
  • Roast the whole chicken covered or uncovered? In principle uncovered – unless it starts to turn too brown, then cover with aluminum foil.
  • How long does the fried chicken take? A two-kilo chicken takes between 1 hour 15 minutes and 1 hour 30 minutes to cook plus resting time.

1. Season generously

Whole chicken properly seasoning tips

The taste lies in the spices. This applies in full to all fried chicken recipes. To make your whole chicken tasty, be sure to generously season it inside and out with kosher salt and freshly ground black pepper. If you only have table salt on hand, use a little less as processed salt contains more iodine and overdosing it can result in a slightly bitter or metallic taste.

You don’t have to limit yourself to the spice basics either. Remember to try different herbs and spices to create flavorful variations that will give your chicken a unique flavor. Spices that go well with fried chicken include:

  • chopped fresh or dried oregano, thyme, rosemary, parsley and tarragon
  • smoked peppers
  • Truffle salt
  • coriander
  • Garam Masala
  • cumin

2. Add fat and get under the skin

Chicken under the skin seasoning tips

To give your roast chicken a crispy skin that is juicy on the inside, grease the chicken with a homemade herb butter or olive oil. Both work equally well, giving your chicken a perfectly tanned skin with a crispy crust.

Whenever you cook a whole chicken, does the skin either get too hard or somehow tough? This can also happen with generous greasing. Fortunately, we have a little trick for you.

Before greasing the chicken, carefully separate the skin from the meat of the breasts and leg. Be careful not to tear them apart. This works best with your fingers. When done, apply an additional layer of your butter or oil-spice mixture between the meat and the skin. This way, not only will the skin be crispier, but the meat underneath will also be juicier.

3. Play with vegetables

Prepare crispy like a whole chicken with vegetables

Vegetables play a twofold role in this fried chicken recipe. Fill your chicken with flavorful vegetables and fresh herbs first for a nice flavor that permeates every juicy bite of the chicken. Of course, you can also cook the roast chicken without vegetables, but there is a risk that the meat will be dry and not as tasty.

Suitable vegetables and herbs for it are:

  • lemon
  • onion
  • garlic
  • celery
  • Carrots
  • Beets
  • Herbs like fresh rosemary, tarragon, parsley, thyme

Then create a natural frying surface on the bottom of the frying pan. Spreading vegetables not only prevents the skin from sticking to the underside of the roaster, but also gives the chicken flavor. They also create an amazing base for a delicious sauce. Use a variety of seasonal vegetables to match flavors with different flavors all year round.

Just quarter the vegetables or cut them into large pieces and you don’t even have to peel off the peel. If you want, you can pour 1 cup of water, chicken broth, or wine on the bottom of the pan.

4. The best oven temperature

correct oven temperature for roast chickens

You want to fry the chicken, not bake it. Therefore, a high temperature ensures a crispy skin that is juicy on the inside. Roast your chicken at 220 ° Celsius (200 ° C convection) and baste it occasionally with the fat or sauce in the roasting pan.

Tip: Take your chicken out of the refrigerator 30 minutes before cooking to ensure an even cooking time.

5. How to tell when the roast chicken is done

Use a meat thermometer to determine when the roast chicken is done

Most of the time, the problem with roasting a whole chicken is that you can’t tell when the meat is done. Allow 30 to 35 minutes of cooking time per pound, then add 15 minutes plus rest time. For a two-kilo chicken, it takes 75-90 minutes.

There are three ways to tell if a chicken is done:

  • Use a meat thermometer between breast and thigh meat, avoiding the bone. The temperature of the chicken should be around 70 degrees Celsius. Wait 10 to 15 minutes after pulling the chicken out of the oven for the juices to seal into the meat. The chicken will continue to cook during the resting time, with the temperature rising to the recommended value of 75 ° Celsius.
  • Check that the juices are clear with no streaks of blood or paint. You can usually tell by pulling the thermometer out of the meat and the juices pouring out.
  • Wiggle the chicken leg. If it’s loose and pliable, the chicken is likely done.

Roasted Chicken in the Tube Tips for crispy skin

Little tips and tricks for crispy chicken skin:

  • Brush the skin with salt water 10 minutes before the cooking time
  • Turn on the grill for a few minutes until the skin becomes crispy
  • Brush the skin with canned milk 1/4 hour before the end of the baking time
  • Brush the roast chicken with a little light beer in between
  • Prepare in Römertopf (recipe below)

Roast chicken from the Römertopf – crispy on the outside, juicy on the inside

Roast chicken recipe from the Roman pot

To cook a whole chicken in the oven, you also need a suitable container. In principle, almost any baking sheet with a deep rim would work, but the chicken will always be crispy in the Römertopf.

Ingredients:

1 whole chicken (approx. 2 kg), at room temperature

Kosher salt and freshly ground pepper

2 carrots, cut into lengths

1 onion, quartered

1 clove of garlic, halved

2 lemons, quartered

4 tbsp herb butter, soft

300 ml white wine (optional)

1 bunch of fresh thyme sprigs

Roast whole chicken in a römertopf recipe

Preparation:

Place the Römertopf completely in a water bath and soak for about 10 minutes. Do not preheat the pipe. Wash the chicken inside and out and pat dry. Carefully remove the skin from the meat with your fingers. Generously season the chicken inside and out with kosher salt and pepper. Carefully rub half of the herb butter on the chicken breast (under the skin) and spread the other half over the outside of the chicken. Stuff the chicken with 1/2 clove of garlic, 1/2 onion, a few carrots, 1/2 lemon and the sprigs of thyme. Tie the legs together with cooking twine and tuck the wings under the poultry. Place the stuffed chicken breast side up in the Römertopf, place the rest of the vegetables around it and pour the white wine over it. Put on the lid of the Römertopf and place in the cold oven. Set the temperature to 220 ° C. Remove the lid after 60-70 minutes to give the chicken a nice crust. Let rest for at least 10 minutes before slicing.

Whole Chicken Recipes: Grilled Chicken

Grilled Whole Chicken Tips for crispy skin

The next time you light the grill, forget about meatballs in favor of a new grill challenge: a whole grilled chicken. We reveal the best options for a whole grilled chicken as well as a delicious grilled chicken recipe.

How can you grill a whole chicken?

Tips and variants for grilling whole chicken

It’s actually not too difficult to cook a whole chicken on the grill. Yes, the breast, thigh, and leg often take different cooking times, but the trick is to use indirect heat so the poultry cooks evenly throughout. Here are some of the most popular ways to cook your chicken over an open flame.

  • The classic variant: The grill is converted into an oven for indirect grilling. The heating zones ensure that the chicken cooks slowly and evenly. The grill should have a lid for this.
  • The butterfly cut: The so-called butterfly cut offers another option to grill the chicken whole and crispy. The whole chicken is placed on the breast and the spine is cut out with poultry shears. Then the chicken is turned over and flattened and off to the grill.
  • The poultry holder: a whole chicken can be grilled vertically on a roast chicken or poultry holder. Some poultry farmers have a liquid container that can be filled with flavored water, beer or wine. In this way, the meat is also seasoned from the inside and the result is a juicy rotisserie chicken. You can make an alternative poultry holder yourself from a beer can or glass.
  • The rotisserie: If you have a rotisserie for your grill, you can make a grilled chicken yourself as if you were on the cart. Simply put the chicken on the rotisserie and use some kitchen twine to fix the wings and the leg to the chicken’s body so that they don’t burn.

Recipe for whole grilled chicken

whole grilled chicken recipe and tips

Ingredients:

1 whole chicken (1.5 kg)

2 tbsp vegetable oil

3 tbsp spice mixture of your choice (e.g. from salt, pepper, oregano, garlic and paprika)

Preparation:

Preheat the grill on medium heat. Wash the chicken and pat dry. Mix the oil and spices in a small bowl. Rub the whole chicken and the cavity with the oil and spice mixture. Place the chicken upright on a vertical poultry rack (legs down). Turn off a grill burner and place the chicken there. Close the grill lid and, if necessary, reduce the heat of the remaining burners to maintain a constant temperature of around 180-190 ° C. Grill for about 75 minutes or until the meat is cooked (thermometer reading 70 ° C). Carefully remove the grilled chicken from the grill and let rest for 15 minutes before serving.