Farm-Fresh Tips for Roasting the Perfect Whole Chicken
A whole chicken is a timeless classic—juicy meat, crispy skin, and endless flavor. Here’s how we prepare them at Fields of Athenry for the perfect centerpiece meal.
Pat It Dry – Dry skin roasts up beautifully crisp, so start with paper towels.
Season Generously – Rub inside and out with kosher salt, cracked pepper, fresh herbs and citrus.
Truss for Even Cooking – Tie the legs and tuck the wings to keep everything juicy and evenly cooked.
Roast Hot, Then Low – Start at 425°F for 15 minutes to crisp the skin, then lower to 350°F until done.
Cook to 165°F – Check the thickest part of the thigh (not touching the bone) for safe, juicy results.
Rest Before Carving – Give it 15 minutes so the juices redistribute and every slice stays tender.
From Farm to Feast—happy cooking!