The Juiciest Roast Chicken

If you like chicken like I do, then this Roasted Chicken recipe will become a family favorite. Not only is it delicious, it is simply—One Beautiful Bird or maybe, just perhaps—One Handsome Bird? Food for thought right?

I also learned the very basic difference years ago as a young child in my Science class that a male chicken is the rooster and the female chicken is the hen. Now that I am a lot older and still curious, I wanted to know how to differentiate between male and female chickens. I researched my trusted friend “Google” and found out that information.  

The Juiciest Roast Chicken

Recipe by Madison
3.7 from 29 votes
Course: Afforable Cooking Recipes, Chicken Recipes, Christmas Recipes, Dinner Recipes, Easter Recipes, Easy Recipes, Entertaining Recipes, Family-Friendly Recipes, Holiday And Event Recipes, Main Dish RecipesDifficulty: Easy


Prep time


Cooking time






  • For the Chicken and Vegetables: 
  • 5 pound whole chicken

  • 4 large carrots

  • 1 large sweet potato

  • 4 stalks celery

  • 1 cup whole Brussels sprouts

  • 1/2 cup low-sodium chicken broth

  • For the Butter Mixture:
  • 4 tablespoons unsalted butter, softened

  • 1 teaspoon extra-virgin olive oil

  • 1 tablespoon brown sugar

  • 1 tablespoon black pepper, or to taste

  • 1 teaspoon salt, or to taste

  • 1 tablespoon paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 – 2 tablespoons fresh thyme or and Italian seasoning blend


  • Preheat the oven to 425° F/220° C. Peel the carrots and sweet potatoes. Roughly chop the carrots, sweet potatoes, celery and onion. Place them in a roasting pan. Place the whole chicken on top of the chopped vegetables (breast side up).
  • Next, in a small bowl, mix together softened butter, brown sugar, black pepper, salt, paprika, garlic powder, onion powder and fresh thyme.
  • Slater the butter mixture all over the chicken and under the skin. Optional: cover the tips of the wings with aluminum foil and tie the legs together with aluminum foil)
  • Pour chicken broth on the surrounding veggies. Try to not put the broth on the chicken so that the butter will brown nicely. 
  • Bake for 1 hour or until the internal temperature reaches 165° F.
  • Remove from the oven and allow to rest for 15 minutes before slicing and serving. Enjoy!


  • Paprika adds a wonderful color.
  • Using a teaspoon of olive oil in addition to unsalted butter helps to stretch out the butter and spice mixture.

I learned from Google that to differentiate male from female chickens, you need to look at the “size of the comb and wattles and the tail feathers.” Apparently, males have larger comb and wattles. Now, when I see wattles, I think waffles. But again, I see everything in food terms. I hope I’m not the only one.  

So what did I do? I asked Google, What is a Wattle? Google gave me my answer and I quote, “Wattles are two elongated, fleshy, thin lobes of skin that hang down from the lower side of a chicken’s head. Both male and female chickens have wattles, which help them to stay cool during warmer weather.”

Again, Thanks to Google I am now educated in knowing the difference between male and female chickens. Although, truthfully, I am still thinking about waffles, which makes me laugh.

Now that we all just got an answer to a question you too, may have been pondering, let’s get back to this bird. I started with a five-pound whole chicken. I gave it a good rinse under cold water for a minute or two, took out the inside giblets and patted it dry. Then, I started prepping this lovely creature.

I made the best spice blend using spices that I already had in my kitchen, added a little brown sugar to the spices, softened some unsalted butter and added a little olive oil. Then, I gave this lovely bird a good buttery spice rub down. Just a tip, add a little more spice rub to the breast part of the chicken, since the white meat dries out faster than dark meat.

I tied the legs together, covered the tip of the wings with aluminum foil and baked this bird in the oven on 425 degrees Fahrenheit for 90 minutes.

To say the bird let off a permeating smell of goodness while in the oven is an understatement. When it was time to eat, this bird did not disappoint my palate. It was moist and juicy, seasoned perfectly and one of my most enjoyable meals.

I paired the bird with some of my favorite vegetables and also added a helping of mashed potatoes as my carbohydrate. Yes, I wanted a full meal and one that was old fashioned and delicious.

Once I finished eating, I was so mesmerized by this dynamic bird and had forgotten all about my “waffle” craving but still managed to save a little room for dessert and have a scoop of ice cream on a “waffle” cone.

I will always be curious. And, I wish the same for you. My taste buds are thankful to such a Beautiful/Handsome Sweet and Delicious Bird…Wattles and All. Enjoy!

1 thought on “The Juiciest Roast Chicken”

  1. I tried this recipe and it was a huge hit! Chicken was Flavorful, juicy and well cooked. The VEGETABLES were delicious. Will definitely prepare again!


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