I have made this roasted chicken many times, especially on busy days when I need something hassle-free. It comes together quickly, with no complicated steps, and you don’t have to keep an eye on it. The meat turns out very tender, with a sticky spice crust that everyone at the table enjoys.
Quick Info
Total time: 1 hour and 10 minutes
Prep time: 10 minutes
Cooking time: 60 minutes
Servings: 4
Difficulty: easy
Recipe type: lunch or dinner, roasted chicken
Ingredients
one medium chicken (about 1.3 - 1.5 kg)
1 tablespoon of lard (can be pork or poultry)
salt (to taste)
pepper (freshly ground)
paprika
dried basil
dried oregano
garlic (2-3 cloves, crushed or finely chopped)
Preparation
1. Rinse the chicken under cold water and pat it dry with paper towels. If you see any leftover feathers, you can remove them now.
2. Using a small knife, score the skin and a bit of the meat in several places, without cutting all the way through. The scores help the spices and fat penetrate better, allowing the meat to cook evenly.
3. Rub the entire chicken with the tablespoon of lard. You can use your hands to spread the lard well, including in the scored areas.
4. In a small bowl, mix salt, pepper, paprika, basil, oregano, and the crushed garlic. There are no exact measurements for the spices; adjust according to your taste and how flavorful you want the chicken to be.
5. Rub the chicken all over with this mixture, including inside the cavity and in the scores. If there are any spices left in the bowl, sprinkle them on top.
6. Line a baking tray with parchment paper and place the chicken in the center. If it doesn’t fit, you can tuck the wings under the body to make it more stable.
7. Place the tray in a preheated oven at 180°C and let the chicken cook for 60 minutes. There’s no need to turn it. After this time, you can check if it’s tender and cooked through in the thickest part.
8. Remove the chicken from the oven and let it rest for 5-10 minutes before cutting. The meat will stay juicier if you don’t cut it immediately.
Why I make this recipe often
I love it because it doesn’t require supervision. The chicken turns out well every time, tender with tasty skin and not dry. I only need a few simple ingredients that I always have on hand. It works for both a family meal and for days when you don’t feel like cooking something complicated.
Tips and Variations
Tips
If you want the skin to be crispier, you can turn on the grill for the last 5 minutes, but keep an eye on the chicken to prevent burning.
If you notice it’s browning too quickly, cover it with a piece of parchment paper for the remaining time.
The lard adds flavor, but if you don’t have any, oil can also be used, though the texture won’t be as sticky.
Substitutions
Lard can be replaced with poultry fat or oil if you don’t have anything else on hand.
If you don’t have fresh garlic, you can use garlic powder, but the flavor will be slightly different.
Variations
You can add other dried herbs if you like (thyme, rosemary).
If you want, you can stuff some garlic or spices under the skin for a more intense flavor.
Serving Ideas
You can carve it into pieces and serve with a simple salad, roasted potatoes, mashed potatoes, or even rice. The meat is also great cold in sandwiches.
Frequently Asked Questions
Can I use just thighs or chicken breast?
Yes, you can use only thighs or breasts, but the cooking time will be shorter, around 35-40 minutes, depending on size.
Do I need to cover the chicken in the oven?
It’s not necessary to cover it, but if you see it browning too much, you can place a piece of parchment paper over it for the last 20 minutes.
Can I prepare the chicken a day in advance?
You can season it a day ahead and keep it in the fridge. Just pop it in the oven when you need it.
What can I use to grease the chicken if I don’t have lard?
You can use melted butter, poultry fat, or even oil, but the final flavor and texture will be slightly different.
Do I need to turn the chicken during cooking?
No, at this temperature and time, it’s not necessary to turn the chicken. It browns sufficiently.
Nutritional Values
These are estimates for one serving (out of 4) from a 1.5 kg chicken:
Calories: approximately 320 kcal
Protein: 32 g
Fat: 19 g
Carbohydrates: under 2 g (mainly from spices and garlic)
Values depend on how much skin and fat is consumed and how much lard remains on the chicken after cooking.
Storage and Reheating
Leftovers can be stored in the fridge in a sealed container for up to 2 days. The meat can be reheated in the oven or microwave, but the skin texture will be softer after refrigeration. It’s also good cold in salads or sandwiches. If you only have bones left, you can use the scraps for a quick soup.
Quick Info
Total time: 1 hour and 10 minutes
Prep time: 10 minutes
Cooking time: 60 minutes
Servings: 4
Difficulty: easy
Recipe type: lunch or dinner, roasted chicken
Ingredients
one medium chicken (about 1.3 - 1.5 kg)
1 tablespoon of lard (can be pork or poultry)
salt (to taste)
pepper (freshly ground)
paprika
dried basil
dried oregano
garlic (2-3 cloves, crushed or finely chopped)
Preparation
1. Rinse the chicken under cold water and pat it dry with paper towels. If you see any leftover feathers, you can remove them now.
2. Using a small knife, score the skin and a bit of the meat in several places, without cutting all the way through. The scores help the spices and fat penetrate better, allowing the meat to cook evenly.
3. Rub the entire chicken with the tablespoon of lard. You can use your hands to spread the lard well, including in the scored areas.
4. In a small bowl, mix salt, pepper, paprika, basil, oregano, and the crushed garlic. There are no exact measurements for the spices; adjust according to your taste and how flavorful you want the chicken to be.
5. Rub the chicken all over with this mixture, including inside the cavity and in the scores. If there are any spices left in the bowl, sprinkle them on top.
6. Line a baking tray with parchment paper and place the chicken in the center. If it doesn’t fit, you can tuck the wings under the body to make it more stable.
7. Place the tray in a preheated oven at 180°C and let the chicken cook for 60 minutes. There’s no need to turn it. After this time, you can check if it’s tender and cooked through in the thickest part.
8. Remove the chicken from the oven and let it rest for 5-10 minutes before cutting. The meat will stay juicier if you don’t cut it immediately.
Why I make this recipe often
I love it because it doesn’t require supervision. The chicken turns out well every time, tender with tasty skin and not dry. I only need a few simple ingredients that I always have on hand. It works for both a family meal and for days when you don’t feel like cooking something complicated.
Tips and Variations
Tips
If you want the skin to be crispier, you can turn on the grill for the last 5 minutes, but keep an eye on the chicken to prevent burning.
If you notice it’s browning too quickly, cover it with a piece of parchment paper for the remaining time.
The lard adds flavor, but if you don’t have any, oil can also be used, though the texture won’t be as sticky.
Substitutions
Lard can be replaced with poultry fat or oil if you don’t have anything else on hand.
If you don’t have fresh garlic, you can use garlic powder, but the flavor will be slightly different.
Variations
You can add other dried herbs if you like (thyme, rosemary).
If you want, you can stuff some garlic or spices under the skin for a more intense flavor.
Serving Ideas
You can carve it into pieces and serve with a simple salad, roasted potatoes, mashed potatoes, or even rice. The meat is also great cold in sandwiches.
Frequently Asked Questions
Can I use just thighs or chicken breast?
Yes, you can use only thighs or breasts, but the cooking time will be shorter, around 35-40 minutes, depending on size.
Do I need to cover the chicken in the oven?
It’s not necessary to cover it, but if you see it browning too much, you can place a piece of parchment paper over it for the last 20 minutes.
Can I prepare the chicken a day in advance?
You can season it a day ahead and keep it in the fridge. Just pop it in the oven when you need it.
What can I use to grease the chicken if I don’t have lard?
You can use melted butter, poultry fat, or even oil, but the final flavor and texture will be slightly different.
Do I need to turn the chicken during cooking?
No, at this temperature and time, it’s not necessary to turn the chicken. It browns sufficiently.
Nutritional Values
These are estimates for one serving (out of 4) from a 1.5 kg chicken:
Calories: approximately 320 kcal
Protein: 32 g
Fat: 19 g
Carbohydrates: under 2 g (mainly from spices and garlic)
Values depend on how much skin and fat is consumed and how much lard remains on the chicken after cooking.
Storage and Reheating
Leftovers can be stored in the fridge in a sealed container for up to 2 days. The meat can be reheated in the oven or microwave, but the skin texture will be softer after refrigeration. It’s also good cold in salads or sandwiches. If you only have bones left, you can use the scraps for a quick soup.