Crispy, golden skin and juicy meat—that’s how roasted chicken should be!
Letting the bird sit uncovered in the fridge for a few hours helps dry out the skin for the best texture.
A mix of garlic, lemon, and rosemary infuses every bite with deep, savory goodness.
Here’s a heads-up: I always use a roasting rack to keep the heat circulating evenly, so the skin crisps up all around.
I’ve roasted this enough to know preheating the oven fully is non-negotiable for that crisp finish.
You’re gonna want seconds, and I don’t blame you—it’s that good!
How to Make Wolfgang Puck’s Roasted Chicken
Ingredients
- 1 Whole Chicken (about 4 pounds)
- 2 tbsp Olive Oil
- 1 tbsp Salt
- 2 tsp Black Pepper
- 2 tsp Rosemary (chopped)
- 2 tsp Sage (chopped)
Step-by-Step Instructions
Step 1:
Preheat your oven to 500°F to get it nice and hot, perfect for a crisp skin.
Step 2:
Season your chicken well with salt and black pepper on both sides to bring out the flavors.
Step 3:
Rub the entire chicken with olive oil and stuff the cavity with rosemary and sage for an aromatic boost.
Step 4:
Heat a large sauté pan over medium-high heat with a small amount of olive oil.
Sear each side of the chicken until it turns a beautiful golden brown.
Step 5:
Transfer the chicken to the oven carefully and roast for about 15 minutes.
Check if the juices run clear when the thickest part is pierced.
Tips and Tricks for Making This Recipe
Use Fresh Herbs
When using rosemary and sage, fresh herbs provide a more vibrant flavor compared to dried ones.
Ensure Even Cooking
Make sure the chicken is at room temperature before cooking to help it cook more evenly.
Rest Before Serving
Allow the chicken to rest for a few minutes after roasting to let the juices settle back into the meat.
Searing Adds Flavor
Don’t skip the step of searing the chicken in the pan as it helps develop a rich and delicious crust.
Choose the Right Pan
Use a heavy-bottomed sauté pan to evenly distribute heat and avoid burning the chicken skin.
What to Serve with Wolfgang Puck Roasted Chicken Recipe
Classic Mashed Potatoes
You’ll never go wrong pairing roasted chicken with creamy mashed potatoes.
The buttery and smooth texture complements the crispiness and flavor of the chicken perfectly.
Make sure to add a hint of garlic to bring out the chicken’s savory seasonings.
Grilled Asparagus
I love adding a touch of green with some grilled asparagus.
It’s not only healthy, but the slight char on the asparagus adds a delicious smoky note.
A squeeze of lemon at the end enhances the whole dish.
Sautéed Spinach with Garlic
Sautéed spinach makes for a fantastic side that is both light and bursting with flavor.
The fresh spinach leaves quickly cook down in a bit of olive oil and garlic, adding a vibrant color to your plate.
The savory garlic notes work wonders with the roasted chicken.
Quirky Red Onion Jam
If you want to try something a bit different, consider serving red onion jam.
The sweetness of the caramelized onions blends well with the savory roasted chicken.
A hint of balsamic vinegar gives it a nice lil’ tang.
Herbed Couscous
Herbed couscous is a wonderful option that brings a burst of aromatic flavors.
Simple to make, it involves stirring herbs like parsley and mint into the couscous.
The delicate grains pair beautifully with the rich flavors of the chicken.
Variations and Substitutions
Herbs and Spices
Feel free to experiment with additional herbs like thyme, oregano, or a dash of smoked paprika to enhance your roasted chicken.
Using different herbs can bring a fresh twist to the dish.
Cooking Methods
If you have a pressure oven, you can try roasting the chicken there.
A pressure oven can quicken the cooking process while keeping the chicken juicy and tender.
Vegetables
Consider adding root vegetables like carrots, potatoes, or parsnips around the chicken.
They will soak up the flavors and add a touch of sweetness.
Lemon and Garlic
For an extra burst of flavor, stuff the chicken cavity with lemon and garlic.
This will add a wonderful aromatic scent and a rich taste to your dish.
How to Store Leftover Roasted Chicken
Use Airtight Containers
When you have some delicious roasted chicken left, make sure to store the pieces in airtight containers.
This keeps the chicken fresh and prevents odors from other foods from seeping in, allowing you to enjoy it later.
Refrigerate Promptly
As soon as your leftovers have cooled down, pop them into the fridge.
They can remain safe and tasty for up to 3 to 4 days, giving you plenty of time to use them in future meals.
Freeze for Longer Storage
If you can’t use your leftovers in a few days, consider freezing them.
Wrap the pieces tightly in plastic wrap or foil, and then place them in freezer-safe bags or containers.
This method keeps them good for about 2 to 6 months, perfect for when you need a quick meal.
Common Mistakes to Avoid
Rushing the Preparation
Take your time with the preparation.
Don’t skip the brining or marinating.
These steps add incredible flavor and keep your chicken juicy!
Ignoring Basting
Do not forget to baste the chicken while it’s roasting.
Basting regularly enhances moisture and flavor.
It prevents the meat from drying out, especially in the white meat areas.
Overcrowding the Pan
Avoid overcrowding your roasting pan with extra ingredients.
Doing so can lead to uneven cooking.
Give your chicken some space to allow even heat circulation.
Wolfgang Puck's Roasted Chicken Recipe
Ingredients
- 1 Whole Chicken about 4 pounds
- 2 tbsp Olive Oil
- 1 tbsp Salt
- 2 tsp Black Pepper
- 2 tsp Rosemary chopped
- 2 tsp Sage chopped
Instructions
- Preheat your oven to 500°F to get it nice and hot, perfect for a crisp skin.
- Season your chicken well with salt and black pepper on both sides to bring out the flavors.
- Rub the entire chicken with olive oil and stuff the cavity with rosemary and sage for an aromatic boost.
- Heat a large sauté pan over medium-high heat with a small amount of olive oil.
- Sear each side of the chicken until it turns a beautiful golden brown.
- Transfer the chicken to the oven carefully and roast for about 15 minutes.
- Check if the juices run clear when the thickest part is pierced.