Recipe Video: How to Make the Best, Easiest, Most Delicious Oven Roasted Air Chilled Chicken Dinner

Everybody loves chicken. It’s the kind of dish that brings back memories of being a child. It’s comfort food. It’s easy to make. It’s healthy.  This oven-roasted air chilled chicken recipe is juicy and delicious and perfect for an everyday dinner or as one of the entrees for a small dinner party.  Follow this simple recipe’s tips and tricks to make the best roasted chicken dinner you’ve ever tasted.  It’s also a great recipe for sticking to a gluten-free, ketogenic or paleo diet.

Serves about 4 people.  Be sure to watch the video.

Ingredients:

• 1 (3- to 3-1/2 pound) whole Air Chilled Organic Chicken
• Cooking spray 
• 1/2 stick of butter (half melted/half cold)
• 2 tsp Kosher salt 
• Freshly ground black pepper 
• Sprinkle of the following approximately 1/3 to 1/2 teaspoon of each. 
  • Garlic powder 
  • Onion powder 
  • Paprika 
  • Sugar
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 sprigs fresh sage
• 1/2 lemon, sliced
• 1/2 orange, sliced 
• 1 quarter of a small onion
• Bakers twine
• Oven -safe thermometer

How to Make This:

Unwrap the chicken and remove the giblets from the cavity of the chicken and rinse in the sink with cold water. Place the chicken in a shallow roasting pan sprayed with cooking spray and pat the bird dry inside and out with paper towels.

Melt half of the butter (1/4 stick) and spread it all over the chicken, front and back.

Season the entire bird generously inside and out with salt, pepper, garlic powder, onion powder, paprika and sugar.

Stuff the cavity of the bird with the cold butter, a wedge of onion, and a slice or two of lemon and orange and the fresh herbs, making sure not to over stuff. Place the leftover herbs and citrus around the outside of the bird.

Tuck the wings behind the back of the bird, and tie the legs together with kitchen twine.

Place an oven-safe thermometer inside the thickest part of the thigh of the bird but avoiding the bone.

Cover the chicken lightly with plastic wrap and place it back in the refrigerator for about 30 -60 minutes to marinate.

Remove the chicken from the refrigerator and let it sit at room temperature for 1 hour.

Preheat the oven to 375℉ and place the chicken uncovered in the oven.

Roast for 1 to 1 and 1/2 hours or until the thermometer measures 160℉, rotating the pan ever 30 minutes to prevent burning. Also tent lightly with tin foil if the bird gets too brown during roasting.

Once bird reaches 160℉, remove from oven and let it rest for 30 minutes before slicing.

Place bird on serving platter or cutting board and slice to serve. Pan juices can be drizzled over the top of bird before slicing after slicing.