Additional Whole Chickens Recipe

CATERING PACKAGES — Whole Chickens (per bird)

1. 1

   Preparation

   Remove chicken from packaging and pat dry inside and out with paper towels. If the cavity contains giblets, remove and reserve or discard. Tuck wing tips behind the bird so they don't burn.

2. 2

   Seasoning Mix

   In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder and dried thyme. Stir until evenly blended.

3. 3

   Season Chicken

   Rub the exterior of the chicken with olive oil or melted butter, coating evenly. Zest the lemon over the bird, then cut the lemon in half. Sprinkle the spice mixture evenly over the chicken, rubbing it into the skin and cavity. Place the lemon halves, smashed garlic cloves, and optional herb sprigs into the cavity for aromatics.

4. 4

   Trussing (optional)

   If desired, truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This helps the bird cook evenly and present well for catering.

5. 5

   Roasting Setup

   Preheat oven to 425°F (220°C). Place a rack in a roasting pan. Put the chicken breast-side up on the rack. Pour 1/2 cup chicken stock or water into the bottom of the pan to keep drippings from burning and to add moisture.

6. 6

   Roasting Time

   Roast the chicken at 425°F (220°C) for 15 minutes to develop color. Then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C), about 45–60 more minutes for a 4–5 lb bird. For catering consistency, plan on roughly 20 minutes per pound at the lower temperature after the initial high-heat sear, but always confirm with a thermometer.

7. 7

   Basting and Resting

   Optionally baste the chicken once or twice during roasting with pan juices or additional melted butter for extra color. When the thermometer reaches 165°F (74°C), remove chicken from oven and tent loosely with foil. Let rest 15–20 minutes—this allows juices to redistribute and makes carving easier.

8. 8

   Carving and Holding for Service

   Carve the chicken into portions: remove legs and thighs, separate drumsticks from thighs, slice breasts from the breastbone and cut into even slices, and remove wings. For catering packages, arrange carved portions on warm serving pans or disposable catering trays. Keep held hot at 140°F (60°C) or above in chafing dishes, warming cabinets, or insulated carriers. Reserve pan juices to drizzle over meat if desired.

9. 9

   Yield and Notes

   One 4–5 lb whole chicken yields approximately 4–6 adult servings when carved for a buffet. For safety and best quality, cook only the number of birds you can roast and hold properly; if holding for longer than 2 hours, use food-safe hot holding equipment. Adjust seasoning and roast times for larger or smaller birds and for multiple birds roasted together (they may take longer).