What if I told you the Perfect Roast Chicken Recipe only needs three ingredients, is incredibly juicy, has golden skin, and is ready in under an hour? Sounds too good to be true, right? Well, you can easily pull it off in your kitchen. All you need is a good chicken for roasting, some duck fat, and seasonings.
Roasting chicken had always been an uphill task for me until I learned a new method. It is so simple that I'm almost embarrassed to share it. From it, I learned you don't need to maul the bird like an angry bear to get delicious results. It's the cooking fat that matters. Let's delve deeper into the details of my newly learned cooking technique!
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
7 Reasons To Love This Recipe
Thanks to this recipe, duck fat chicken is high up on the list of my favorite chicken recipes. You may also love the recipe for reasons like:
- It’s simple and delicious.
- Super-easy to recreate in your kitchen.
- Short prep time, allowing you to make a great side dish while it cooks.
- The whole family will love the flavors!
- A unique cooking style that keeps the chicken breast meat tender and juicy.
- It’s a zero-carb meal that everyone is familiar with.
- Its leftovers can be used in so many different recipes.
Is Roast Chicken Low-Carb?
Yes, chicken is a zero-carb dish. Roast chicken prepared with low-carb seasonings, marinade, or sauce fits the low-carb lifestyle.
This recipe is super low-carb, with less than 1 g net of carbs from the seasonings. I ensured the ingredients are super low-carb so you can enjoy it without worrying about disrupting your low-carb diet.
Roast Chicken Ingredient List
To roast chicken with duck fat, you need the following ingredients:
- 1 3-4 pound whole chicken, giblet bag removed, optionally rinsed and dried
- 4 tablespoons duck fat, divided
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Ingredient Substitutions
Since the ingredients list is minimal, there isn't much to substitute. However, you may swap duck fat for rendered bacon fat, ghee, lard, or clarified butter.
Additional Ingredients
Use any of these optional ingredients to spruce up the simple roast chicken recipe:
- Fresh herbs: Fill the chicken's cavity with rosemary, fresh thyme, sage, or parsley. The aromatic herbs will make the chicken meat succulent, flavoring it from the inside out and adding moisture.
- Citrus: Quarter a lemon or lime and place it inside the chicken's cavity with the fresh herbs. For bright flavors, you may also squeeze fresh lemon juice or sprinkle lemon zest on the chicken before serving.
- Garlic: Peel garlic cloves and toss them inside the bird before cooking for extra flavor.
Note: The additional ingredients are optional and not part of the recipe. Use them for flavor enhancement only.
Cooking Tools
For the juicy roasted chicken recipe, you need the following tools:
- Cast iron Dutch oven or a high-sided heavy pot
- Tongs
- Paper towel
- Measuring cups and spoons
- Instant-read meat thermometer
- A carving knife
How To Cook Oven-Roasted Chicken: Complete Cooking Guide
Cooking Method
- Roasting
Preparation Steps
- Gather all the ingredients and tools.
- Preheat your oven to 450°F (230°C).
- While the oven is heating, coat the entire bottom of the chicken with 2 tablespoons of the duck fat. Liberally apply salt and pepper.
- Place the chicken breast side up, in a cast iron Dutch oven or other high-sided heavy pot. Coat the breast, wings, and legs with the remaining duck fat. Liberally apply salt and pepper.
Cooking Instructions
- Place in the preheated oven and cook for 15 minutes. Turn down the oven temperature to 375°F (190°C) and take the pot out of the oven.
- Using tongs, flip the chicken so it is breast-side down in the pan. Place back in the oven and cook for another 40-45 minutes, until the internal temperature reaches 165°F (74°C) or the juices run clear.
- Remove from the oven and cover the pot for 10 minutes to let the chicken rest.
- Use a carving knife (a special knife for carving roast chicken and duck) to carve the chicken. Enjoy!
Step 1: Place the whole chicken in a clay pot, breast-side up, and gather your ingredients.
Step 2: Generously rub duck fat all over the chicken, ensuring it is fully coated. Season the chicken thoroughly with kosher salt and black pepper.
Step 3: Ensure the chicken is evenly coated with duck fat and seasoning, ready for roasting. Make sure all parts, including the wings and legs, are covered.
Step 4: Place in the preheated oven and cook for 15 minutes. Turn down the oven temperature to 375°F (190°C) and take the pot out of the oven.
Step 5: Using tongs, flip the chicken so it is breast-side down in the pan. Place back in the oven and cook for another 40-45 minutes, until the internal temperature reaches 165°F (74°C) or the juices run clear.
Step 6: Remove the chicken from the oven and allow it to rest in the clay pot for 10-15 minutes before carving. This resting period helps the juices redistribute, ensuring a moist and flavorful chicken.
💡 My Pro Tip
To truss or not to truss? Trussing is the technique of wrapping the chicken in butcher's elastic or kitchen string. It keeps the wings and legs tucked into the chicken, creating a more even cooking situation. Trussing will also prevent the chicken from looking like it is flying (like in the pictures for this recipe). The chicken legs and chicken wings will stay tucked in throughout the cooking process.
I was never a fan of trussing and always leaned toward alternative options. But after roasting hundreds of chickens in my life, I've come to appreciate how crucial it is. Besides facilitating even cooking, it guarantees the most tender meat, regardless of the cooking process. You want to keep your chicken juicy! Luckily, almost all grocery stores truss their chickens. Leave the truss on and trust that the butcher knows what they are doing!
Traditional Roast Chicken Vs. Duck Fat Method
I was taught to use butter to make the perfect roast chicken. It seems like the most common ingredient I have read about and enjoyed in chicken. Butter with a mix of citrus, fresh herbs, aromatics, salt and pepper. Sounds like most of the recipes you've seen or have cooked, right? Some old-fashioned roast chicken recipes have the cavity stuffed with citrus and herbs as well.
Now let's talk about roasting a chicken in duck fat. Oh, how I love duck fat. Any recipe cooked with this silky substance will have an unparalleled depth of flavor. The reason for this is straightforward: duck fat is stable and has a high smoke point. As a stable fat, it will not have an altered flavor profile as it heats like butter or olive oil. You can develop beautiful browning without even thinking about it with a high smoke point.
For the perfect roast chicken, you need stable ingredients that will behave the same way every time you cook the recipe. Duck fat always behaves the same. Unlike butter, it has no milk solids that can burn, and we will not be taking it to a temperature where it will start to smoke. In a nutshell, the duck fat method of roasting chicken wins for being consistent and reliable.
⏲️ Time-Saving Tips
- Buy a trussed chicken to shorten your cooking time. Remember to remove the chicken giblets (the liver, heart, etc.). They are often stored in the chicken. Just remove and toss.
What To Serve With Roast Chicken?
My oven-roasted chicken pairs well with roasted vegetables and various sides. Some great pairing suggestions include:
- Spicy Roasted Cauliflower: Add some heat to the tasty chicken with spicy roasted cauliflower. It is a light low-carb side dish with delicious flavors that will elevate the roast chicken.
- Spicy Roasted Broccolini: The caramelized spicy flavors of this roasted baby broccoli complement the classic chicken recipe well.
- Roasted Brussels Sprouts: The crispy and caramelized Brussels sprouts pair perfectly with the roast chicken for a delicious dinner.
- Sauteed Spinach With Bacon and Shallots: The easy and quick spinach side dish adds fresh and bold flavors to the savory duck fat roasted chickenand brightens up the dinner table.
- Cauliflower Purée: The smooth and velvety texture of the cauliflower purée make it the ultimate comforting side dish for this savory roast chicken.
- Lemon Butter Haricots Verts Recipe: The freshness and tanginess of the lemon butter will enhance the flavor of the chicken. The crunchy texture of the haricot verts will provide a satisfying contrast to the tender and succulent meat.
Storage and Reheating Instructions
Storage
- Cool the leftover chicken to room temperature and store it in an airtight container for up to a week.
Freezing
- Place it in a freezer-proof container and freeze for up to 3 months. Thaw in the fridge overnight and heat according to the instructions below.
Reheating
- Reheat in an oven at 350°F (180°C) for 10-12 minutes or until heated through. I don’t recommend reheating roast chicken with bones in a pan on the stove. It alters the chicken's flavors. You can microwave it on medium heat until heated.
Conclusion
My definition of a Perfect Roast Chicken Recipe is simple: crisp skin, juicy meat, great flavor, and 100% reliable and consistent. This recipe delivers on all fronts. Add aromatics to the chicken cavity for extra flavor. Since you'll be roasting at a high temperature, keep them inside the chicken to avoid burning.
You can reverse the method and start the chicken breast side down. Add dried herbs when the chicken is flipped. I've done this several times with pretty great results; however I prefer to start with the breast side up and flip halfway through.
Give the recipe a shot, and tell me how it turns out in the comments below. Ask your butcher for duck fat, and if they don't have some or know where to get it locally, Whole Foods has it in stock (no affiliate, I just know they have it!). However, you make this perfect roast chicken recipe, I hope you enjoy it.
Other Healthy Chicken Recipes To Try
Need more amazing chicken recipe ideas? Check out these recipes:
FAQs
Whether to cover chicken while roasting depends on the cooking technique you choose and the recipe you follow. Covering helps retain moisture and thus yields juicy chicken. It's useful when cooking a whole chicken or chicken parts that are prone to drying. Roasting the chicken uncovered yields crisp golden brown chicken and is the best if you love crispy chicken skin.
Roast at 350°F (180°C) if you prefer tender chicken meat and at 400°F (200°C) if you prefer crispy skin and faster cooking times.
Perfect Roast Chicken
Ingredients
- 1 3-4 pound whole chicken giblet bag removed, optionally rinsed and dried
- 4 tablespoons duck fat divided
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
Preparation Steps
- Gather all the ingredients and tools.
- Preheat your oven to 450°F (230°C).
- While the oven is heating, coat the entire bottom of the chicken with 2 tablespoons of the duck fat. Liberally apply salt and pepper.
- Place the chicken breast side up, in a cast iron Dutch oven or other high-sided heavy pot. Coat the breast, wings, and legs with the remaining duck fat. Liberally apply salt and pepper.
Cooking Instructions
- Place in the preheated oven and cook for 15 minutes. Turn down the oven temperature to 375°F (190°C) and take the pot out of the oven.
- Using tongs, flip the chicken so it is breast-side down in the pan. Place back in the oven and cook for another 40-45 minutes, until the internal temperature reaches 165°F (74°C) or the juices run clear.
- Remove from the oven and cover the pot for 10 minutes to let the chicken rest.
- Use a carving knife (a special knife for carving roast chicken and duck) to carve the chicken. Enjoy!
Notes
- Remove the chicken from the pot, tent with foil and set aside.
- Make a slurry of 1 tablespoon arrowroot or corn starch and ¼ cup water.
- Heat the pan drippings at medium-high.
- Whisk the slurry into the drippings and stir for a couple minutes until thickened.
- Taste, adjust the seasonings and serve over the delicious roasted chicken.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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steffy says
I made this today for my family . It was life changing, I will never rub butter on chicken again. Best chicken I have ever had in my life.The chicken was so moist and full of flavor. The only thing I did different was add a few smashed garlic cloves and sliced onion to the inside before roasting.
Scott Groth says
Hi Steffy:
You made me smile from ear-to-ear. Thank you so much for letting me know. The duck fat makes it so easy- right?
Have a wonderful day-
Scott
Debbie Broland says
I'm with Steffy. Absolutely and positively the most delicious roasted chicken I have ever made. And so easy. I asked the meat counter at the grocery store for duck fat- sure enough they had it frozen!
Scott Groth says
Hi Debbie:
I buy duck fat and keep it in my freezer. This way I can use it whenever I feel like it.
Thank you for writing.
Have a beautiful day in the kitchen!
Scott