Is there anything more comforting than the golden, crispy skin of a perfectly roasted chicken, its aroma filling the kitchen, promising a meal that’s as nourishing as it is delightful? Whether it’s Sunday dinner with the family or a special occasion, roasted chicken is a classic dish that never fails to impress.
But getting it just right—juicy on the inside, crispy on the outside—can seem like a culinary feat. Fear not! Our comprehensive guide will take you through the steps to achieve roasted chicken perfection, making you the star of any mealtime.
Table of contents
Best Roasted Chicken Internal Temperature
The key to a perfectly roasted chicken lies in hitting the sweet spot with its internal temperature. The magic number?
The USDA guidelines recommend cooking poultry to an internal temperature of 165°F (74°C) for immediate safety. However, the pasteurization of chicken is actually a function of both temperature and time. For example, holding chicken at 145°F (63°C) for 8.5 minutes can achieve a similar level of bacterial safety as cooking it to an internal temperature of 165°F (74°C) instantaneously.
This approach is particularly appealing to sous vide enthusiasts and professional chefs who aim to achieve precise textures and flavors in their dishes without compromising on safety. Sous vide cooking, for example, allows for such precise control over temperature and time, making it possible to pasteurize chicken at lower temperatures effectively.
How to Monitor the Internal Temperature of Chicken
By using the Typhur Sync wireless meat thermometer, you can monitor your chicken’s internal temperature without ever having to open the oven door, keeping the heat steady and your bird cooking perfectly.
Accompanying the Typhur Sync is an intuitive app that not only displays the current temperature but also provides estimates on the cooking time remaining. You can watch the temperature rise and receive alerts the moment your chicken reaches the perfect doneness, whether you’re aiming for the USDA-recommended 165°F (74°C) or experimenting with lower temperatures for longer times to achieve pasteurization without drying out the meat.
Should I Truss Chicken Legs?
Ah, trussing – the practice of tying a chicken’s legs together before roasting. It’s a step that’s sparked debate among cooking enthusiasts. Does it make a difference? The answer is: that it depends on what you’re after. Trussing helps in cooking the chicken more evenly by keeping the legs closer to the body, which can be particularly handy if you’re striving for presentation perfection. However, it’s not strictly necessary for a delicious roast. Some argue that leaving the legs untrussed allows for better heat circulation, potentially leading to crispier skin and quicker cooking times.
If you decide to truss, it doesn’t have to be a complex affair. A simple loop around the legs, tying them together snugly against the body, will do the trick. Whether you truss or not, the key is consistent heat and an eye on the temperature for that flawless finish.
How to Roast Chicken
Here’s a step-by-step guide to roasting the perfect chicken, sure to impress at any meal.
Roasted Chicken Recipe
Video
Equipment
- Oven
- Tong
- Bowl
- Oven Gloves
Ingredients
For the Chicken
- 1 each whole chicken around 1-1.5kg
- 2 tbsp olive oil 30ml
- 3 tsp kosher salt 9g
- 15 turns black pepper freshly cracked
Mixture Herbs Seasoning
- 1 tbsp dried thyme 4g
- 2 tbsp onion powder 16g
- 1 tbsp garlic powder 8g
- 1 tsp cumin powder 2g
- 2 tsp paprika powder 4g
Instructions
- Preheat the oven to 356℉/180℃.
- Prepare the ChickenRemove the giblets and clean the chicken. Dry it with kitchen paper and tie the drumsticks with string.
- Prepare the Mixture of Herbs SeasoningCombine all the spices in a small bowl.1 tbsp dried thyme, 2 tbsp onion powder, 1 tbsp garlic powder, 1 tsp cumin powder, 2 tsp paprika powder
- Season the ChickenSeason the chicken evenly with olive oil, salt, and black pepper. Spread the mixture evenly over the surface of the chicken.2 tbsp olive oil, 3 tsp kosher salt, 15 turns black pepper freshly cracked, 1 each whole chicken
- Insert the Meat Thermometer ProbeTo monitor the internal temperature of the chicken, you should insert the Typhur Sync wireless meat thermometer probe into the center of the thickest portion of the chicken, which is typically the chicken breast area. Ensuring that safety notch is fully inserted into the chicken breast.
- Set the Target TemperatureBy using the Typhur Sync wireless meat thermometer, you can set the target internal temperature to 165℉/74°C by selecting Poultry > Chicken > Whole in the parameters list on the Typhur App. After setting the target temperature, simply press the 'Start' button.
- Start Monitoring the Internal Temp of ChickenAnd then place the chicken on the oven tray, then place the oven tray on a rack in the oven. You will be notified when the chicken is ready to come out of the oven.
- Remove the Chicken From the OvenUsing a pair of oven gloves, carefully remove the tray with the whole chicken and transfer it to a heat-resistant surface. Let the chicken rest for at least 3 minutes. (The internal temperature will continue to rise affected by Carryover Cooking).
- Serve and Enjoy! Carefully remove the probe. Then, cut the chicken into pieces or enjoy it whole with your favorite side dishes.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
