October 5, 2025

The Only Roasted Chicken Recipe You'll Ever Need

This is the only roasted chicken recipe you'll ever need, and I'm sharing it with the same confidence we bring to our wine selections.

Just like we guide you to exceptional wines you might never have discovered on your own, this method will transform how you approach roasted chicken. We're talking about succulent, juicy meat from breast to thigh, wrapped in perfectly crispy, seasoned skin—the kind of results that make you the trusted expert at your own dinner table.

The magic happens through intentional technique: strategic seasoning placement (both under the skin and in the cavity), a smart two-temperature roasting approach, and one surprising final step that changes everything. It's the same attention to detail we bring to curating wines—every element has a purpose, and together they create something extraordinary.

Trust us, your taste buds will thank you. And just like Lisa appreciates our one-stop wine solutions, you'll love having this go-to recipe that delivers restaurant-quality results every single time.

This roasted chicken recipe will make you the hero of every dinner table. No more crossing your fingers and hoping for the best. No more apologizing for dry meat or bland flavor. This method delivers consistent, restaurant-quality results that will have your family asking for seconds (and thirds). Whether it's a special Sunday dinner or a weeknight meal that needs to feel extraordinary, this recipe has you covered. Go ahead, give it a try—your kitchen confidence is about to get a major boost.

TIPS

Prep Like a Pro:

Let your chicken come to room temperature for 30 minutes before cooking for more even results
Don't skip patting the skin completely dry—this is crucial for crispy skin
Use your hands to really work that seasoning under the skin; don't be shy!

Temperature is Everything:

Invest in a good meat thermometer—it's your best friend for perfect chicken
Check the thickest part of the thigh, not the breast, for the most accurate reading
Let the chicken rest for 10-15 minutes after cooking; this redistributes the juices

_____________________________________________________________________________

INGREDIENTS

1 whole chicken (4–5 pounds)
2 Tsp Tony Chachere’s Creole Seasoning
1.5 tsp ground mustard
1.5 tsp onion powder
1.5 tsp garlic powder
1.5 tsp paprika
1 tsp black pepper
1 tbs melted butter
1 tbs olive oil
½ cup of chopped onions
3 chopped garlic cloves
1 tsp Chopped parsley
Orange slices

STEPS

1. Preheat the oven to 450°F.

2. Pat the chicken dry with paper towels to ensure crispy skin.

3. In a small bowl, mix together the half of Creole seasoning, black pepper, ground mustard, onion powder, garlic powder, and paprika.

4. In a small bowl, mix together the other half of Creole seasoning, onions, parsley and garlic

5. Melt 1 tablespoon of butter and mix it with 1 tablespoon of olive oil. Rub this mixture all over the chicken, including under the skin, especially on the breasts.

6. Rub the seasoning mix generously over the chicken, making sure to coat well, including inside the cavity and under the skin.

7. Place the half of the onion garlic mixture under the skin between the thighs and breast cavity.

8. Stuff the cavity with orange slices and the remaining onion garlic mixture.

9. Truss the chicken legs and the wings.

10. Place the chicken on a rack in a roasting pan, or add red potatoes and a bed of vegetables like onions, turnips, and carrots.

11. Roast at 450°F for 20-30 minutes to crisp up the skin. Lower the oven to 350°F and continue roasting for 1 hour 20 minutes to 1 hour 40 minutes (about 20 minutes per pound).

12. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh.

13. Place chicken breast side down (Yes, turn it upside down) for 10 minutes.

14. Turn chicken right up. It’s ready to be served

WINE RECOMMENDATIONS

We're recommending fuller-bodied whites that can stand up to all those bold Creole flavors and that gorgeous crispy skin. Think oaky South African Chardonnay with its rich texture, a white Rhône blend that brings herbaceous complexity, or a South African Chenin Blanc that offers both weight and brightness. And here's where we love to shake things up—a Mexican dry rosé that bridges the gap between white and red with just enough body to complement those orange and garlic notes.

These aren't your typical grocery store picks, but that's exactly the point. Just like this roasted chicken recipe elevates your usual dinner routine, these wine selections will transform your entire meal into something memorable. We're here to guide you to wines that work beautifully with your cooking—no gatekeeping, just great pairings that make sense.

Aslina Chardonnay