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Fall-Off-The-Bone Roast Chicken

Marybeth Feutz
Have you ever cooked a whole chicken before? This Fall-Off-The-Bone Roast Chicken is so flavorful, and so easy it's almost foolproof!
Prep Time 14 hrs
Cook Time 2 hrs
Total Time 16 hrs
Course Main
Servings 4 -8 servings

Ingredients
  

For the brine:

  • 8 cups chicken broth not low-sodium
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 1 Tablespoon whole black peppercorns
  • 8 cups heavily iced water

For the chicken:

  • 6-8 pound whole chicken
  • 1 onion quartered
  • 1 apple quartered
  • 1 cinnamon stick
  • 1 cup water

Instructions
 

For the brine:

To roast the chicken:

  • This chicken is roasted like this turkey recipe.
  • Remove the chicken from the brine and gently rinse it under cool water.
  • Place the chicken on a roasting rack inside a large roasting pan.
  • Combine onion, apple, cinnamon stick, and water in a microwave-safe bowl. Microwave on high for 3 minutes. Carefully place onion, apple, and cinnamon inside the cavity of the chicken.
  • Liberally coat the chicken with canola oil.
  • Fold a square of aluminum foil into a triangle, and shape it to fit over the chicken breast. Set the foil aside, and coat the underside of the foil (the part that will touch the chicken) with canola oil.
  • Place a meat thermometer in the center of the chicken breast.
  • Roast the chicken at 450 degrees for 20 minutes. Turn the oven down to 350 degrees. Remove chicken from oven and place aluminum foil over the chicken breast.
  • Return chicken to <g class="gr_ gr_113 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep gr-progress" id="113" data-gr-id="113">oven</g> (do not wait for the oven to come down to 350 degrees). Roast at 350 degrees until the chicken reaches 165 degrees (about 1-1/2 hours).
  • Remove chicken from oven and let rest for 5 minutes before carving. Discard onion, apple, and cinnamon.
  • If desired, save chicken bones to make chicken broth.
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