A golden-brown roast chicken is always a crowd-pleaser, whether you’re preparing a cosy weeknight dinner or hosting a festive gathering. It’s no wonder that most Aussies eat chicken weekly. However, achieving that ideal roast can feel daunting, especially if you’re new to cooking or have plenty of mouths to feed.
In this comprehensive chicken roasting guide, we’ll cover how to prepare, season, cook, cut, reheat and serve your roast chicken. With step-by-step instructions and expert tips from your local Melbourne chicken butcher, this guide will give you the confidence to create a deliciously satisfying dish that everyone will love.
How to prepare roasted chicken
Look for a free-range whole chicken with a firm texture and skin that’s smooth and free from blemishes. Free-range chickens often have richer flavour and juicier meat, making them an ideal choice for roasting.
Once you’ve found a quality whole chicken, follow these simple steps to get it ready for roasting:
- Remove the giblets: Check the cavity of the chicken and take out any giblets that may be included.
- Rinse and dry the chicken: Rinse the chicken under cold water, then pat it dry with paper towels. Drying the skin thoroughly helps it crisp up during roasting.
- Truss the chicken: For even cooking and a nice presentation, tie the legs together using kitchen twine. Trussing helps the chicken maintain its shape while roasting.
- Optional flavouring: If you'd like, you can stuff the cavity with herbs, garlic, or lemon to infuse extra flavour into the meat.
Now your chicken is prepared and ready for seasoning.
How to season roast chicken
Seasoning is where you can really personalise your roast chicken and create a dish bursting with flavour. Start by preparing the chicken’s surface. A classic and simple method is to rub the chicken all over with olive oil or melted butter. This not only helps the seasoning stick but also gives the skin that beautiful golden colour and crispy texture as it roasts.
For maximum impact, make sure you season under the skin as well. Gently lift the skin over the breasts and thighs, and rub some of your seasoning blend directly onto the meat. This ensures the flavour penetrates the chicken and doesn’t just sit on the surface.
Roast chicken seasoning ideas
- Salt and pepper: When it comes to seasoning, don’t be shy—generosity is key. Sprinkle salt and pepper liberally over the entire bird, including inside the cavity. Salt is especially important, as it enhances the flavour of the meat and helps to draw out moisture, resulting in a juicier roast. Be sure to get into all the crevices, like under the wings and thighs.
- Herbs and lemon: To take your seasoning up a notch, consider adding herbs and aromatics. Fresh or dried herbs like rosemary, thyme, and parsley are classic choices that infuse the chicken with earthy, fragrant flavours. For a more citrusy and aromatic twist, rub the chicken with lemon zest, or even tuck a whole lemon and a few cloves of garlic inside the cavity. The citrus will release its juices as the chicken roasts, creating a bright and refreshing undertone.
- Spices: If you’re looking for something a little more bold, spices can also elevate the flavour profile. Try adding paprika, which lends a smoky, slightly sweet flavour and enhances the golden colour of the skin. Other spices like cumin, coriander, or even a pinch of chilli powder can add depth and warmth, depending on your taste preferences.
How to roast a chicken
The key to cooking chicken to perfection is balancing the right temperature and cooking time, ensuring the meat remains tender while the skin turns crispy. Let’s dive into the specifics of temperature and timing to get the perfect roast chicken.
What temperature do you roast chicken at?
For a perfectly roasted chicken, preheat your oven to 180°C. This moderate temperature strikes the right balance between cooking the chicken through without drying it out, while giving the skin enough time to turn golden and crispy. If you're after extra crispy skin, you can start at 220°C for the first 15-20 minutes, then reduce the heat to 180°C for the rest of the cooking time. Just keep an eye on the chicken during those first few minutes to avoid over-browning.
You can also use a meat thermometer to ensure doneness. Chicken is safely cooked when the internal temperature reaches 75°C, measured at the thickest part of the thigh, avoiding the bone.
How long does chicken take to roast?
If you’re wondering how long to cook roast chicken, it comes down to its size. A general rule of thumb is to roast the chicken for 20 minutes per kilogram, plus an extra 20 minutes at the end. So, if you’re wondering how long to roast a 2kg chicken, it would take about 1 hour and 40 minutes. Always check that your roast chicken is fully cooked with a meat thermometer, as factors like oven accuracy and the specific size of the bird can affect the time.
When it comes to how long to roast chicken legs and chicken breast in the oven, the cooking times will vary slightly based on the cut. If you’re working with chicken legs, you’ll want to roast them for around 35-40 minutes at 200°C until the skin is crispy and the meat is tender. For chicken breasts, these cook faster due to their lower fat content. Roast them at 200°C for 20-25 minutes, or until the internal temperature reaches 75°C. To keep breasts moist, you can cover them with foil for the first half of cooking, then remove it toward the end to let the skin brown.
Should I roast my chicken covered or uncovered?
For the best results, roast your chicken uncovered to allow the skin to become beautifully crispy and golden brown. Roasting without a cover gives the heat direct access to the skin, encouraging that irresistible crackle and deep caramelised colour we all love. The uncovered method also helps to render the fat from the skin, enhancing the overall flavour and texture.
However, if you notice the skin starting to brown too quickly before the chicken is fully cooked, there’s a simple fix: tent a piece of aluminium foil loosely over the top. This will protect the skin from burning while still allowing the chicken to cook through. You can apply this technique during the last third of the cooking time if needed, or as soon as you see the skin darkening too much. Just be sure to remove the foil for the final 20 minutes of roasting. This ensures the skin crisps up perfectly and gives you that golden, picture-perfect finish.
How to cut a roasted chicken
Once your chicken is roasted to perfection, let it rest for 10-15 minutes. This resting time is crucial—it allows the juices to redistribute, making every bite more tender and flavorful. Skipping this step can lead to dry meat, and after all your hard work, we definitely don't want that!
Start with a sharp carving knife, as it will make your job much easier. Begin by removing the legs. Hold the drumstick firmly, then slice between the thigh and breast, following the natural curve of the joint. You'll feel a little pop when you hit the right spot, and the leg will come away cleanly. Repeat on the other side.
Next, move to the breast meat. Position your knife at the top of the breastbone and make smooth, even slices, angling the knife against the grain. This technique ensures maximum tenderness. Don't forget to carve as close to the bone as possible to get every bit of that delicious roasted goodness! Finally, separate the wings and arrange your beautifully carved chicken on a serving platter, ready to impress.
How to heat roast chicken
How to reheat roast chicken in the oven
If you’ve got some leftover roast chicken that you want to bring back to life, you’ll want to reheat it carefully to maintain all that juicy flavour. First tip—steer clear of the microwave! While it's tempting for a quick fix, microwaving can dry out your chicken, leaving it rubbery and far less delicious.
Instead, preheat your oven to 160°C for a more controlled, gentle heat. Place your chicken in a baking dish, and to keep it from drying out, add a splash of chicken broth or water to the bottom of the dish. This creates a bit of steam, helping to lock in moisture. If you’re reheating several pieces, spread them out in a single layer so they warm evenly.
Now, cover the dish with aluminium foil. This will trap the heat and moisture, helping your chicken stay tender and prevent the skin from over-browning. Place the dish in the oven and heat for about 15-20 minutes, depending on how much chicken you’re reheating. You want it warmed through but not overcooked—check by inserting a meat thermometer to ensure it reaches 75°C.
Once done, remove the foil and, if you’re craving that crispy skin, give it an extra 5 minutes uncovered in the oven to let the skin crisp up again. Now your roast chicken is reheated and ready to enjoy—juicy, flavorful, and just as good as the first time!
How to reheat roast chicken without an oven
If you don’t have access to an oven or prefer quicker methods, don’t worry—there are other effective ways to reheat your roast chicken while keeping it tender and flavorful.
- Air fryer: Reheating roast chicken in the air fryer is an excellent option, especially if you want to restore that crispy skin. Preheat your air fryer to 160°C and place the chicken pieces inside. Heat for about 5-8 minutes, depending on the size of the pieces. Be sure not to overcrowd the basket, so the hot air can circulate evenly, crisping the skin and heating the chicken through.
- Stovetop/pan method: If you prefer using the stovetop, reheating in a pan is quick and simple. Add a tablespoon of water or chicken broth to a non-stick pan, then place the chicken inside. Cover the pan with a lid to trap the heat, and let the chicken warm through on medium heat for 5-7 minutes, turning it halfway to ensure even heating. The added liquid will prevent it from drying out while keeping the chicken tender.
- Microwave (with caution): While not ideal, if the microwave is your only option, there are a few tricks to keep the chicken from becoming rubbery. Slice the chicken into smaller pieces for more even heating, and place a damp paper towel over it. Heat in short intervals of 30 seconds to 1 minute, checking regularly to avoid overcooking. The damp towel will create steam and help maintain some moisture in the chicken.
Roast chicken recipes and serving suggestions
When it comes to serving roast chicken, the possibilities are endless. Here are some of our favourite roast chicken ideas:
Classic sides
Pair your roast chicken with traditional sides like creamy mashed potatoes or buttery corn on the cob. For a flavour-filled twist, try our Roast Butterflied Chicken with Honey Balsamic Vegetables recipe.
Herbed rice or couscous
Serve your roast chicken on a bed of fragrant herbed rice or couscous. These grains soak up the juices from the chicken and provide a satisfying base. Consider adding leftover chicken to a couscous salad for a quick and delicious meal.
Bacon
The salty, smoky flavour of bacon enhances the overall richness of chicken. Try it in our Roasted Chicken Thighs with Bacon and Rosemary recipe to taste the difference for yourself.
Artisan bread
Don’t forget about bread! A crusty baguette or soft dinner rolls are perfect for soaking up any leftover juices or sauces on your plate. Pair it with your favourite dipping oil for an extra touch of flavour.
Salads, sandwiches and wraps
Roast chicken can be a versatile ingredient for a quick and tasty meal the next day. Try mixing shredded roast chicken into a savoury salad or sandwich filling, just like in this Spring Carnival Chicken Sandwiches recipe.
Shop for the best roast chicken in Melbourne
Perfecting your roast chicken comes down to attention to detail, from selecting the right bird to seasoning and cooking it just right. Quality ingredients are key to a fantastic meal, which is why sourcing your chicken from your local butcher makes all the difference. If you're on the hunt for the finest meat Melbourne has to offer, check out Peter Bouchier’s range of premium chicken cuts online or swing by our stores in Toorak or Malvern.
