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    Home » Recipes by Course » Main Dishes

    Published: Nov 17, 2017 · Modified: Feb 27, 2020 by Cathy · This post may contain affiliate links

    Home » Recipes by Course » Main Dishes

    Flavourful, Crispy-skinned, Moist Roast Chicken or Turkey

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    This recipe produces a flavourfully seasoned, moist roast chicken or turkey with a nice, crisp skin.

    Flavourful, Crispy-Skinned, Moist Roast Chicken CathysGlutenFree.com
    Flavourful, Crispy-Skinned, Moist Roast Chicken is a family favourite at our house.
    Jump to:
    • Moist Roast Chicken
    • Size Makes a Difference
    • Roasting Poultry
    • Plan Ahead
    • Recipe

    We used to raise our own chickens. They would run all over our yard in the summertime. A few times, if we didn't get them inside soon enough in the evening, a fox took some of them. Yes, just like in the storybooks. In the fall, we would fill our freezer with the remaining 6 ½ to 7 ½ lb. chickens. Throughout the following year, I roasted chickens regularly.

    We didn't have chickens this year, though, because we went away for several weeks of the summer, the timing of our trip to Colorado being planned around the arrival of our newest grandson. I don't miss chickens on my lawn, but I do miss them in the freezer. Am I allowed to say that?

    Moist Roast Chicken

    Not only does this method of roasting produce a moist roast chicken, but also leftovers for more quick meals. These days, I'm purchasing large chickens or small turkeys for our dinner table.

    If you are looking for a nice variation on cranberry sauce to go with your chicken or turkey, you might like Easy Cranberry Sauce with Mango.

    To serve gravy with your roast, check out Gluten Free Gravy for the instructions.

    If you should happen to have any leftover turkey or chicken, check out these great salad recipes:

    • Chicken Salad
    • Festive Cranberry Salad with Chicken
    • Mango Avocado Salad with Chicken
    • Easy Chicken Salad with Mango
    • Broccoli Slaw with Chicken, Blueberries, and Almonds
    Cranberry Sauce with Roast Chicken CathysGlutenFree.com
    Cranberry sauce accompanies roast chicken or turkey nicely.

    Size Makes a Difference

    This is a recipe for a 7-pound chicken. However, it will work for any size of chicken or turkey. You'll just need to adjust your cooking times according to the guidelines below.

    Roasting Poultry

    If your chicken or turkey was frozen, defrost it in the refrigerator. These are approximate cooking times for an unstuffed, defrosted or fresh bird. They include the half hour of cooking at a high heat at the beginning.

    • 4-6 lb. chicken - 2 hours
    • 6-8 lb. turkey - 2 ½ hours
    • 8-10 lb. turkey - 2 ¾ hours
    • 10-12 lb. turkey - 3 hours
    • 12-16 lb. turkey - 3 ¼ hours
    • 16 - 20 lb. turkey - 3 ¾ hours
    • 20 - 24 lb. turkey - 4 hours

    Check for doneness by inserting a meat thermometer into the thickest part of the meat not touching a bone.

    Your chicken or turkey is done when the internal temperature is 165 F, according to Foodsafety.gov.

    Plan Ahead

    Although this recipe is very easy to make and gives great results, you should plan to start it two days before serving. That's when you apply the dry rub, the secret to the amazing flavour! It's fine for the meat to be partially frozen at this point. However, the seasoning will cling best to thawed skin.

    This doesn't take much time - just a little planning!

    Recipe

    Moist, Flavourful, Crisp-Skinned Roast Chicken CathysGlutenFree.com
    Print

    Roast Chicken or Turkey

    CathysGlutenFree.com
    Prep Time 10 minutes
    Cook Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 7
    Calories 160kcal
    Author Cathy

    Ingredients

    • 1 7- pound whole chicken
    • 1 tablespoon coarse sea salt
    • 1 teaspoon dried sage
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • freshly cracked pepper
    • 3 tablespoons butter melted
    • 1 cup water

    Instructions

    • Rinse the chicken thoroughly inside and out. Pat it dry with paper towels. Combine the salt and herbs and rub them all over the outside of the chicken. Place it in a roasting pan and cover. Refrigerate for 48 hours, turning it over once after about 24 hours.
    • (If your roasting pan doesn't have a lid, you can cover yours with aluminum foil and pinch it snugly around the edges of your pan.)
    • Remove the cover. Discard any liquid in the pan, and give it a rinse. Place the chicken or turkey on a rack in the roasting pan, breast side up. Season with pepper. Let sit at room temperature for two hours.
    • Preheat the oven to 500F. Brush the chicken all over with melted butter. (You can melt the butter by placing it briefly in the preheating oven. Don't forget about it, though!) Roast, uncovered, on lower rack in oven until the breast is golden brown, 30 minutes.
    • Remove pan from oven. Reduce temperature to 350F. Pour water into pan. Cover. Return to oven, and roast until the internal temperature reads 165 F, about 2 ½ hours total cooking time for a 7-pound bird.
    • Remove chicken or turkey from oven. Tilt to empty cavity juices into pan. Let rest, tented with foil, 20 minutes before carving.

    Notes

    An hour before your chicken or turkey has finished cooking, you may add some root vegetables such as potatoes, carrots, and onions to the pan for a complete meal.

    Nutrition

    Serving: 4ounces | Calories: 160kcal | Carbohydrates: 1g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1079mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
    Save this recipe to make again.@CathysGlutenFree
    Flavourful, Crispy-Skinned, Moist Roast Turkey | gluten free | CathysGlutenFree.com
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    Comments

    1. Ayngelina says

      November 17, 2017 at 10:36 am

      Over the years I have tried so many ways to get a moist turkey from spatchcocking, to high heat to brining to putting butter underneath the skin. Finally this year I used an Instant Pot and it was the best so far - although I really like your combination here I would definitely try it for chicken.

      Reply
      • Cathy Brak says

        November 17, 2017 at 11:37 am

        Spatchcocking is definitely faster, but this is a good way to do a little work ahead of time and get great results. I hope you enjoy it!

        Reply
    2. Gabrielle @ eyecandypopper says

      November 17, 2017 at 10:56 am

      That chicken looks delicious! I don't eat or cook meat often, but when I do, usually in the cooler weather, I often roast a whole pastured chicken in the oven because I find it so convenient and we can have several meals out of it. I always use the leftovers to make so many dishes, it's great! I do like a yummy crispy skin, and I love the combination of spices you used! Yum!

      Reply
      • Cathy Brak says

        November 17, 2017 at 11:39 am

        It really is a great way to cook a rather large amount of meat easily, isn't it! Thanks for stopping by, Gabrielle.

        Reply
    3. Shareba says

      November 18, 2017 at 11:28 am

      This is a handy guide to roasting poultry! I like your combination of seasonings too. We try to roast a chicken on Sunday so we have leftovers for work lunches and maybe a dinner too!

      Reply
      • Cathy Brak says

        November 19, 2017 at 7:37 am

        Thank you, Shareba. Those chicken leftovers are great, aren't they!

        Reply
    4. Jenny | The Baking Skillet says

      November 20, 2017 at 9:27 am

      Oh This looks beautiful Cathy! I love roasting whole chickens and I love trying out new methods and recipes. Will definitely give this a shot.

      Reply
      • Cathy Brak says

        November 20, 2017 at 11:56 am

        Thank you, Jenny! I'm sure you'll like this, too.

        Reply

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