You can also add baby potatoes to the vegetables for a more complete meal! And remember, don't throw those bones away😉 You can freeze them if you don't have time to make stock when you make this chicken. Here's my recipe for homemade stock! (this also applies to your Thanksgiving or Christmas turkey bones) asimplepalate.com/blog/homemade-chicken-stock-with-leftover-roast-chicken/
My wife bought a chicken yesterday so I thought it was a good time to try this recipe out. Calling it the 'perfect roast chicken' is right on the money. It's simple to make and packed with flavor. I have healthy rosemary and sage plants in my backyard so I had all the ingredients handy. The hour and 15 on cooking was right on the money for my 4.5 lb chicken. As usual the family raved about dinner tonight. I now have a few chicken recipes from you that's in my dinner rotation. Thanks again for another winner.
I'm so glad it worked out for you and your family, Douglas :) I appreciate you sharing each experience with my recipes and am so glad you enjoyed this roast chicken! Have a wonderful Thanksgiving!
We made your Roast Chicken, My wife can make a Turkey no problem, but chicken was always never right til now. Thank you, your recipe is delicious, The Chicken was moist and flavorful. She made this as a pre Thanksgiving meal before the real event.Thank you for this recipe it was a tremendously success.
I'm really glad to hear this chicken recipe could be the one that worked for your wife! It means a lot. And great idea to do a pre-thanksgiving dinner to test all the recipes out AND get ready to roast a bigger bird. Appreciate you sharing so much!
Thanks, Bethany, this recipe looks lovely. I rarely cook an entire chicken, but now I want to! I will be smoking a turkey for Thanksgiving and the carcass and bones go into the stock pot and then into turkey soup. And I think you did a fine carving job, by the way!
Thank you, George! I appreciate it on the carving 😅 and I've never had a smoked turkey but that sounds wonderful! And good on you for using the bones for turkey soup! It's something my mom always impressed upon me to never waste the bones :)
Thanks for this video. I am cooking a whole chicken for the first time (I usually just buy chicken breast or thighs), so this was ideal for me as it was an easy step-by-step guide. Also to include tips on how to carve it when cooked was very useful too 👍. I'm going to look at your other videos now, as I like your simple and helpful presenting style. Thanks again 🙂.
@@c.marmion8430 i appreciate it so much! Hey I’m always glad to hear the videos are helpful. Hopefully now you can make your first roast chicken with confidence! It’s easier than most think 😊
Thanks Bethany! Nothing beats a classic roast chicken dish, and yours looks amazing! Note to self; do NOT throw those bones away before you've made a stock 🙂
I appreciate it! When done right, it's delicious. Lol I realized I sound like my mom with those bones, but hey, quality stock is really expensive so it's worth it!😉
Thanks for a very relaxing video as always. Perfect chicken as I do. The neck gives the drippings more flavor. * Good tip if the power goes off to keep the chicken in the oven - door closed. I once discarded the chicken because I didn't want anyone to get food poisoning. When in doubt, throw it out.
Nice video. Good idea to put the carrots and onions under the chicken. I have done that a few times, also with potatoes. Keep the innards. You can fry them separately or just cook them within the cavity. I also like to stuff the chicken with wedges of lemon and apple or pear. Selling chickens with the neck still on is common in many countries. Sometime the head and feet are also still on. I have always washed my hands frequently during the day, so I have no problem remembering to do so.
@@VladislavBabbitt Are you sure that it's safe to cook the chicken with the innards (giblets) inside? I heard that it's dangerous to leave them in as they can cause food poisoning 🤦.
Hi Bethany Well my friend your really going to be put to the test with this dish. In our village every year, the Church has a winter clean up, this is where we pick up any rubbish and tidy any areas etc etc. Sadly we only had a few volunteers this year, so in the parish Magazine i offered a full Sunday dinner with wine to all those that helped at 5pm in the village Hall. Well lets just say i have twelve to feed now, to which guess who's chicken recipe im going to use. I was already going to do Chicken, but this will be Chicken with a kick. Im going to serve it with Celeriac mash, honey glazed Parsnips, purple sprouting Broccoli, sweet roasted Chantel Carrots, and Chesnutt stuffing, and a Gravy from the juices of the Chicken, wish me Luck. Chris. PS - As its Halloween here tonight - What do you call a scary chicken ? A poultrygeist.
Chris, that's a wonderful thing to do with your church for the community! I would happily help if we lived closer and join in on your feast - the menu sounds lovely! I hope everyone enjoys it and the roast chicken of course! 😊
@@Asimplepalate Hi Bethany Well our village clean up went really well on Sunday with 7 bags of rubbish collected (not bad for a year) Once the offer of a free Lunch got about we ended up with 15 to feed which was no problem. People were amazingly generous, with the wine being provided by a helper who owns a wine shop, and the fruit and vegetables supplied by a local farm shop owner, all I had to provided was the chickens, and Celeriac from my farm. Well I did two starters of Melon and cherry, and a Course Duck pate with wholemeal toast which I made in the summer. As for the main dish, I will give you two guesses what the favourite part was ?? Yes your Chicken recipe went down a treat, and people especially loved the fact that id placed herbs and butter under the skin, it made it so so tender. I made a Gravy from the stock and just added a few herbs, salt and black pepper. My additions went down really well also, to which people loved my Celeriac mash and home made Chesnutt stuffing. For pudding (or desert I think you call it) I made a very simple bread and butter with Vanilla custard (using real vanilla pods not a liquid) The only bad part of the day was all the dishes, oh there were so many !! On a side note, I have had four emails asking for your recipe for chicken, but only one for vanilla custard ☹ yes you win. Thanks so much for this Chicken recipe Bethany, Chris.
@@geordiejones2 Chris, so wonderful to hear the response about the chicken (and your vanilla custard). I did laugh out loud at your side note about the emails 😂 Love that you all could come together to clean up your village. I truly am honored you included my recipe in such a lovely event! Thank you for sharing and always making me laugh!
🤔 this would be another first for me. Never roasted a whole chicken before. Doesn't look complicated at all in this light. I do my family dinner night over my sister's on Tuesdays. This could be a new item on the menu for us to try. Thank you.❤
@@AsimplepalateI got delayed a week in making this, but you helped me knock another one out of the park over my sister's house, Bethany. It feels kind of awkward and personal 😂 handling a whole chicken for the first time, but I'm sure it got over it. It's going to be in the rotation for family night. You're appreciated.
Mom is shocked I have yet to cook a whole chicken and here you go posting how to cook a whole chicken 🐔 the stars are aligning 😂 great video, think I’ll use this and attempt to do a smol chicken for thanksgiving 🤔😐
🤣 sounds like the timing was right for this. This is the best way to learn how to roast a turkey! Helped me in preparation for the holidays when I learned :)
I also wanted to ask you where you bought the grater you used the other day it looks awesome I would love to buy one. Please let me know when you get this. Thank you
Beautiful recipe. I did a similar prep for Thanksgiving turkey breast - from America's Test Kitchen making an herb butter with softened butter under the skin. High heat roast for 30 then down to 325 until 160 with carry over. After removing the breasts, I rosted the carcass with aromatics then made stock overnight in the slow cooker. Used part of the stock in dressing and made gravy with the rest. Sliced the refrigerated breast and heated it in the gravy on Thursday. Pretty much made everything the two days before so I could watch the parade and football without sweating the cooking
Oh that sounds perfect!! Love that’s my mom always taught me to keep roasting a carcass for stock! My turkey bones are currently frozen so I’ll do that when I make stock. Thanks for the reminder! Sounds like a delicious turkey!
I am not sure I'll get to a turkey this year, but I would do it exactly the same as my roast chicken just probably a stick of butter lol and a wet brine for the turkey overnight before the process. :)
Looks yummy! Bethany, does placing the herbs etc into cavity really impart flavor? I’ve never done that, so I’m not sure. I can make a nice roast chicken, but it’s always kinda bland. I’ve never seasoned under the skin as well. Maybe that’s why. BTW, your gentle curls look very nice!💜😂
Under the skin is key-far more important than flavoring the cavity. I tested this recipe a lot and always found that if I didn't do it under the skin, it came out bland because the skin was kind of blocking the seasoning from going through. I would definitely try that next time! And thank you for the kind compliment😊
It looks great! Locally sourced poultry is the best. They leave the neck on intentionally. Ppl like to use it in homemade stocks, to flavor soups, gravy's & collard greens, etc. This dish would go nice with roasted pink potatoes to accompany the veggies. We're glad you saved the caucus to make stock. You can even use the leftover meat to make a great chicken salad. Utilizing as much of the animal as possible shows respect for the animal's sacrifice. They give their lives to put food on our tables. So utilizing as much of the animal as we can is being ethically responsible.
I hope you use a quality digital thermometer. Do you realize that chicken can be cooker to an internal temp of 153f in the breast? Skin is rubber but the white meat is butter tender!
Im sorry to say you shouldn’t have nail polish wiled you are cooking it’s wrong my self I study cooking that’s not allowed 🚫 wiled you are cooking you can wear cloves and put your hair up your food must be full of hair if you were in UK 🇬🇧 you wouldn’t be allowed teaching cooking sorry I hope you will understand what I mean thank you 🙏✝️
I washed my hands in between everything. We just don't show everything - I can go bald for the next video since so many people have a problem with my hair?😂
How can I comfortably take your cooking advice when you're not even comfortable with what you're cooking eii.chickem neck did you realize that it was part of the "whole chicken?" Why didn't you cut it off if you're so uncomfortable with cooking it? You're presenting yourself as a cooking authority, take authority over that chicken or else the next chicken might come with feet attached
@@patricia9619 Hi Patricia, I’m fully comfortable cooking with a chicken. As me pointing out the neck was a fraction of time in the video. I thought it was funny to point it out, I’m not uncomfortable working with it and I didn’t have a samurai sword to hack it off.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
You can also add baby potatoes to the vegetables for a more complete meal! And remember, don't throw those bones away😉 You can freeze them if you don't have time to make stock when you make this chicken. Here's my recipe for homemade stock! (this also applies to your Thanksgiving or Christmas turkey bones) asimplepalate.com/blog/homemade-chicken-stock-with-leftover-roast-chicken/
@@Asimplepalate I'd never throw those bones away. I can feel your eyes 👀 watching me. 😄
@@EnlightnMe48 😂
Just called my mom over my sister's. Told her what's for dinner next Tuesday. She's thrilled. 😂@@Asimplepalate
@@EnlightnMe48 Love to hear it!! 😊
Sweater’s so on point! Anyhoo, could I use this recipe on a whole ostrich? Asking for a friend…
I like that your videos are all about the dish and you don't start each video with 10min of your entire life story. Great job. Thank you
@@jdl8422 I appreciate it! Yeah we keep it about the food and so I am glad that comes across well😊
@Asimplepalate keep this format for all your videos... That being said, I'd be interested in a Q&A or BTS video.
My wife bought a chicken yesterday so I thought it was a good time to try this recipe out. Calling it the 'perfect roast chicken' is right on the money. It's simple to make and packed with flavor. I have healthy rosemary and sage plants in my backyard so I had all the ingredients handy. The hour and 15 on cooking was right on the money for my 4.5 lb chicken. As usual the family raved about dinner tonight. I now have a few chicken recipes from you that's in my dinner rotation. Thanks again for another winner.
I'm so glad it worked out for you and your family, Douglas :) I appreciate you sharing each experience with my recipes and am so glad you enjoyed this roast chicken! Have a wonderful Thanksgiving!
thank you for sharing your cooking skills with us!
Really enjoyed your laid-back presentation. Looking forward to more videos :) Peace
That means so much!! :)
@@Asimplepalate Thanks for the response. Peace ❤
Great recipe !!
Gonna’ try this for sure !!!!
Love to hear it! 😊
That roasted Chicken looks perfect and so are you. Cheers.
Thank you, I am definitely going to do the chicken your way it looked so delicious 😋
I hope you enjoy it if you try It!
Thanks for this video. I’ll be trying this recipe today.
We made your Roast Chicken, My wife can make a Turkey no problem, but chicken was always never right til now. Thank you, your recipe is delicious, The Chicken was moist and flavorful. She made this as a pre Thanksgiving meal before the real event.Thank you for this recipe it was a tremendously success.
I'm really glad to hear this chicken recipe could be the one that worked for your wife! It means a lot. And great idea to do a pre-thanksgiving dinner to test all the recipes out AND get ready to roast a bigger bird. Appreciate you sharing so much!
Thanks, Bethany, this recipe looks lovely. I rarely cook an entire chicken, but now I want to! I will be smoking a turkey for Thanksgiving and the carcass and bones go into the stock pot and then into turkey soup. And I think you did a fine carving job, by the way!
Thank you, George! I appreciate it on the carving 😅 and I've never had a smoked turkey but that sounds wonderful! And good on you for using the bones for turkey soup! It's something my mom always impressed upon me to never waste the bones :)
Thanks for this video. I am cooking a whole chicken for the first time (I usually just buy chicken breast or thighs), so this was ideal for me as it was an easy step-by-step guide. Also to include tips on how to carve it when cooked was very useful too 👍.
I'm going to look at your other videos now, as I like your simple and helpful presenting style. Thanks again 🙂.
@@c.marmion8430 i appreciate it so much! Hey I’m always glad to hear the videos are helpful. Hopefully now you can make your first roast chicken with confidence! It’s easier than most think 😊
@Asimplepalate Yes, it wasn't anywhere near as scary as I thought it would be thanks to your instructions!
(I've subscribed to your channel 🙂)
Looks delicious Bethany I'll give that a try 😊
Thanks Bethany! Nothing beats a classic roast chicken dish, and yours looks amazing! Note to self; do NOT throw those bones away before you've made a stock 🙂
I appreciate it! When done right, it's delicious. Lol I realized I sound like my mom with those bones, but hey, quality stock is really expensive so it's worth it!😉
I cooked according to this recipe. Everything turned out delicious
I’m so glad to hear it! ☺️
Perfect!!! Can't wait to make it. Love your videos 🥰❤️🤜🤛
😋❤
Love you guys😘
Thanks for a very relaxing video as always. Perfect chicken as I do. The neck gives the drippings more flavor. * Good tip if the power goes off to keep the chicken in the oven - door closed. I once discarded the chicken because I didn't want anyone to get food poisoning. When in doubt, throw it out.
Appreciate it so much! yes, I am always afraid of undercooked chicken so I didn't open the oven haha. So I get it if you had to toss it!
Cant beat a delicious roast chicken. You made that look so good. Thanks Bethany!
I totally agree, John! Thank you for the kind words😊
Nice video.
Good idea to put the carrots and onions under the chicken. I have done that a few times, also with potatoes.
Keep the innards. You can fry them separately or just cook them within the cavity. I also like to stuff the chicken with wedges of lemon and apple or pear.
Selling chickens with the neck still on is common in many countries. Sometime the head and feet are also still on.
I have always washed my hands frequently during the day, so I have no problem remembering to do so.
@@VladislavBabbitt Are you sure that it's safe to cook the chicken with the innards (giblets) inside? I heard that it's dangerous to leave them in as they can cause food poisoning 🤦.
Hi Bethany
Well my friend your really going to be put to the test with this dish.
In our village every year, the Church has a winter clean up, this is where we pick up any rubbish and tidy any areas etc etc.
Sadly we only had a few volunteers this year, so in the parish Magazine i offered a full Sunday dinner with wine to all those that helped at 5pm in the village Hall.
Well lets just say i have twelve to feed now, to which guess who's chicken recipe im going to use.
I was already going to do Chicken, but this will be Chicken with a kick.
Im going to serve it with Celeriac mash, honey glazed Parsnips, purple sprouting Broccoli, sweet roasted Chantel Carrots, and Chesnutt stuffing, and a Gravy from the juices of the Chicken, wish me Luck.
Chris.
PS - As its Halloween here tonight -
What do you call a scary chicken ?
A poultrygeist.
Chris, that's a wonderful thing to do with your church for the community! I would happily help if we lived closer and join in on your feast - the menu sounds lovely! I hope everyone enjoys it and the roast chicken of course! 😊
@@Asimplepalate Hi Bethany
Well our village clean up went really well on Sunday with 7 bags of rubbish collected (not bad for a year)
Once the offer of a free Lunch got about we ended up with 15 to feed which was no problem.
People were amazingly generous, with the wine being provided by a helper who owns a wine shop, and the fruit and vegetables supplied by a local farm shop owner, all I had to provided was the chickens, and Celeriac from my farm.
Well I did two starters of Melon and cherry, and a Course Duck pate with wholemeal toast which I made in the summer.
As for the main dish, I will give you two guesses what the favourite part was ??
Yes your Chicken recipe went down a treat, and people especially loved the fact that id placed herbs and butter under the skin, it made it so so tender.
I made a Gravy from the stock and just added a few herbs, salt and black pepper.
My additions went down really well also, to which people loved my Celeriac mash and home made Chesnutt stuffing.
For pudding (or desert I think you call it) I made a very simple bread and butter with Vanilla custard (using real vanilla pods not a liquid)
The only bad part of the day was all the dishes, oh there were so many !!
On a side note, I have had four emails asking for your recipe for chicken, but only one for vanilla custard ☹ yes you win.
Thanks so much for this Chicken recipe Bethany,
Chris.
@@geordiejones2 Chris, so wonderful to hear the response about the chicken (and your vanilla custard). I did laugh out loud at your side note about the emails 😂 Love that you all could come together to clean up your village. I truly am honored you included my recipe in such a lovely event! Thank you for sharing and always making me laugh!
Thank you both for the video 👍🏻
🤔 this would be another first for me. Never roasted a whole chicken before. Doesn't look complicated at all in this light. I do my family dinner night over my sister's on Tuesdays. This could be a new item on the menu for us to try. Thank you.❤
It's so easy! You just have to do it right, or it can come out bland and dry. But that's never the case with this version! 😊
@@AsimplepalateI got delayed a week in making this, but you helped me knock another one out of the park over my sister's house, Bethany. It feels kind of awkward and personal 😂 handling a whole chicken for the first time, but I'm sure it got over it. It's going to be in the rotation for family night. You're appreciated.
I made this chicken for Sunday dinner. It was delicious.😊
I’m so glad to hear it was! I actually made it for Sunday dinner too this week. So happy to hear it:)
I will be trying this, looks delicious ❤
love it, Bethany!
Mom is shocked I have yet to cook a whole chicken and here you go posting how to cook a whole chicken 🐔 the stars are aligning 😂 great video, think I’ll use this and attempt to do a smol chicken for thanksgiving 🤔😐
🤣 sounds like the timing was right for this. This is the best way to learn how to roast a turkey! Helped me in preparation for the holidays when I learned :)
Superb 🌹
I also wanted to ask you where you bought the grater you used the other day it looks awesome I would love to buy one. Please let me know when you get this. Thank you
I'm assuming you mean my standing grater? I get lots of questions about that one. Here's a link for it 🙂 amzn.to/4frTtZ3
Beautiful recipe. I did a similar prep for Thanksgiving turkey breast - from America's Test Kitchen making an herb butter with softened butter under the skin. High heat roast for 30 then down to 325 until 160 with carry over.
After removing the breasts, I rosted the carcass with aromatics then made stock overnight in the slow cooker. Used part of the stock in dressing and made gravy with the rest.
Sliced the refrigerated breast and heated it in the gravy on Thursday. Pretty much made everything the two days before so I could watch the parade and football without sweating the cooking
Oh that sounds perfect!! Love that’s my mom always taught me to keep roasting a carcass for stock! My turkey bones are currently frozen so I’ll do that when I make stock. Thanks for the reminder! Sounds like a delicious turkey!
Great video
I would love how you cook and carve your thanksgiving turkey can you do this?
I am not sure I'll get to a turkey this year, but I would do it exactly the same as my roast chicken just probably a stick of butter lol and a wet brine for the turkey overnight before the process. :)
@@Asimplepalate would really love to see you cook a turkey gorgeous especially see you rip the legs off the turkey you are absolutely gorgeous
Looks yummy! Bethany, does placing the herbs etc into cavity really impart flavor? I’ve never done that, so I’m not sure. I can make a nice roast chicken, but it’s always kinda bland. I’ve never seasoned under the skin as well. Maybe that’s why. BTW, your gentle curls look very nice!💜😂
Under the skin is key-far more important than flavoring the cavity. I tested this recipe a lot and always found that if I didn't do it under the skin, it came out bland because the skin was kind of blocking the seasoning from going through. I would definitely try that next time! And thank you for the kind compliment😊
It looks great! Locally sourced poultry is the best. They leave the neck on intentionally. Ppl like to use it in homemade stocks, to flavor soups, gravy's & collard greens, etc. This dish would go nice with roasted pink potatoes to accompany the veggies. We're glad you saved the caucus to make stock. You can even use the leftover meat to make a great chicken salad. Utilizing as much of the animal as possible shows respect for the animal's sacrifice. They give their lives to put food on our tables. So utilizing as much of the animal as we can is being ethically responsible.
@@Anyonesguess421 I couldn’t agree more!! They did give their lives so we could eat. Couldn’t have said it better!
Great Job! Loved the power outage story too!
hahah I appreciate it! Glad you enjoyed that :)
Yes, the oven acted like a slow-cooker.
Love it
Just made it ❤
Bravissimo!
Looks delish. Do you have a link for the roasting pan you used? Thank you!
I do! amzn.to/4hshFwd :)
First of all, I like ur cross necklace, ur very pretty! Also can we freeze the bones and make a chicken broth at a later time???
Thank you 🙂 super kind! And yes, the bones from this video are actually frozen now because I didn't have time to make a stock with them this week. :)
This looks absolutely amazing and delicious. Thank you for posting this recipe. Bob C.
@@CrazyBob1357 thanks so much, Bob!
Hi, You said you didn’t know about the neck? You know the liver is inside too? You can cook the neck and liver and make gravy.
Looks great young lady.
@@74the_magpie yes I typically do when it’s disconnected lol In this case it was just attached. Appreciate it :)
Do you use conventional or convection settings for your oven
yes I do use convection roast, but not every time! So you can use either :)
noticed didn't peel carrots, is this necessary?
I never have, it's where a lot of nutrients are. But a lot of chefs and cooks like to peel them, so it's up to you :)
Thank you excellent you should been instructor on rifle range . Very easy to understand
haha I appreciate that!
Yummy
Poultry is best when rested the same amount of time it took to cook it! Try it, you will be amazed!
Wil have to try it out!
My mom always showed me use the back of a spoon to separate skin from meat
That's a good way to do it too!
I hope you use a quality digital thermometer. Do you realize that chicken can be cooker to an internal temp of 153f in the breast? Skin is rubber but the white meat is butter tender!
DO NOT THROW THE NECK PLEASE😂😂😂😂😂😂👍👍👍👍👍👍👍👍
Looked undercooked when cutting by thigh.
Deep pink color there.
It was fully cooked, I assure you :)
Looks pink k😮
Im sorry to say you shouldn’t have nail polish wiled you are cooking it’s wrong my self I study cooking that’s not allowed 🚫 wiled you are cooking you can wear cloves and put your hair up your food must be full of hair if you were in UK 🇬🇧 you wouldn’t be allowed teaching cooking sorry I hope you will understand what I mean thank you 🙏✝️
You Americans do realise the the word Herb has an audible H? As in Herb not Erb
Why do you say Erbs and not Herbs
The food looks good, just wish you had an apron on, hair tied back and sleeves rolled up
NOooooooo...Presentation has its own appetizing aesthetic. S'aw'ce splash be damned. Chicken looked so great.
Beth, NO GARLIC? Clutching my pearls!!!
@@palmeraayala9474 it’s in the center of the cavity to season the drippings!
I agree with you.😊
She's cooking for herself and her family, I'm sure they don't mind.
You touch the chicken, the utensil and alsooo your hair madaaaam @10.44, very unpleasant!🤔🧐
I washed my hands in between everything. We just don't show everything - I can go bald for the next video since so many people have a problem with my hair?😂
❤❤It looks as beautiful as you as always!!❤❤😊
How can I comfortably take your cooking advice when you're not even comfortable with what you're cooking eii.chickem neck did you realize that it was part of the "whole chicken?" Why didn't you cut it off if you're so uncomfortable with cooking it? You're presenting yourself as a cooking authority, take authority over that chicken or else the next chicken might come with feet attached
@@patricia9619 Hi Patricia, I’m fully comfortable cooking with a chicken. As me pointing out the neck was a fraction of time in the video. I thought it was funny to point it out, I’m not uncomfortable working with it and I didn’t have a samurai sword to hack it off.