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Easy Whole Roasted Montreal Chicken – a foolproof way to make delicious smoky and spicy chicken with crispy skin that won’t dry out, bursting with Montreal Steak Spices flavor that makes this whole roasted chicken unbelievably rich and flavorful in just one pot. This montreal whole roasted chicken will be your new favorite roasted chicken dinner recipe!
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Table of Contents
Easy Whole Roasted Montreal Chicken
Whole roasted Montreal chicken is a succulent, flavorful dish characterized by its rich blend of spices, including garlic, coriander, black pepper, and smoked paprika, which create a robust and aromatic outer crust. As it roasts, the chicken becomes incredibly tender and juicy on the inside, with a perfectly crispy skin that’s a delight to the senses. This dish not only fills the kitchen with inviting aromas but also serves as a hearty centerpiece for family dinners, offering a taste of Montreal’s beloved culinary tradition right at home
This Montreal Whole Roasted Chicken recipe is really one of the easiest ways to make a beautiful, tasty, never-dry chicken – with crispy skin! Cooking a whole roasted chicken in a dutch oven is one of my all-time favorite weeknight meals – there is almost no work, just dump in ingredients and go. And whole roasted chicken makes for fabulous leftover chicken for meal prep to take to work – simply add some salad, rice, or veggies along the side and add to a lunchbox for a great meal on the go!
How to Make Montreal Chicken
First assemble the following ingredients:
- Whole Chicken (2 lb) – A whole chicken serves as the canvas for this dish, providing a succulent meat that perfectly absorbs the blend of seasonings.
- Celtic sea salt (2 tsp) – Celtic sea salt, known for its mineral richness and nuanced flavor, enhances the natural taste of the chicken, drawing out its depth.
- Onion powder (1 tbsp) – Onion powder adds a subtle, sweet yet savory undertone that complements the more robust flavors of the seasoning blend.
- Montreal steak seasoning (2 tbsp) – The cornerstone of the dish, Montreal steak seasoning, infuses the chicken with a bold, aromatic mix of garlic, coriander, dill, and pepper, creating a distinctive crust.
- Lemon (1) – Lemon wedges, stuffed inside the cavity or squeezed over the chicken, contribute a bright, acidic note that balances the hearty spices, elevating the overall flavor profile.
Use this Method
Prep Chicken. Preheat oven to 350 degrees. Pat chicken dry with paper towels – make sure there is no extra moisture on skin, especially on the top. Salt chicken. Add chicken to dutch oven or any large, heavy pot with a lid.
Combine in Dutch Oven. Sprinkle onion powder and montreal seasoning over chicken. Add lemons around the chicken.
Cook. Add pot, lid on, into oven and cook 20 minutes per each pound of chicken, allowing the last 20 minutes to cook without a lid. Check chicken’s temperature at 30 minutes – if close to 165, remove lid and let bake until it reached 160 uncovered. When your chicken is at temperature, slide it under the broiler for just a moment or two to give the skin a little extra crunch (watch carefully, it can burn quickly!)
Rest and Serve. Remove from oven and let sit 5-10 minutes before carving. Serve and enjoy!
Tips and Tricks for Making Montreal Whole Chicken
Dry Brine the Chicken: Rub the Montreal seasoning generously all over the chicken, including under the skin and inside the cavity, then let it sit in the refrigerator for a few hours or overnight. This dry brine enhances flavor and helps the skin become crispier.
Bring to Room Temperature: Before roasting, let the chicken sit out for about 30 minutes to come to room temperature. This ensures more even cooking.
Stuff the Cavity: Stuff the cavity with aromatics like garlic, lemon wedges, and fresh herbs (such as thyme or rosemary) to infuse the chicken with additional flavors as it cooks.
Truss the Chicken: Tying the legs together and tucking the wing tips under the body helps the chicken cook evenly and retain its juices.
Use a Roasting Rack: Placing the chicken on a rack in a roasting pan allows hot air to circulate around the chicken, cooking it evenly and helping the skin to crisp up.
Baste Sparingly: If you choose to baste the chicken, do so sparingly to avoid lowering the oven temperature too much each time you open the door. Too much basting can also make the skin less crispy.
Check for Doneness Properly: Use a meat thermometer to check the chicken’s internal temperature. The chicken is done when the thigh’s internal temperature reaches 165°F (74°C), and the juices run clear.
Let it Rest: Allow the chicken to rest for at least 10-15 minutes before carving. This lets the juices redistribute throughout the meat, ensuring it’s moist and flavorful.
Vary the Seasoning: While Montreal seasoning is key, feel free to add your own twist with additional spices or herbs to suit your taste preferences.
Save the Pan Juices: Don’t discard the juices left in the pan. They can be used to make a delicious gravy or sauce to accompany the chicken.
Roast with Vegetables: For an easy one-pan meal, surround the chicken with root vegetables. They’ll roast to perfection in the chicken’s flavorful juices.
FAQs
The general rule is to roast the chicken for about 20 minutes per pound. However, the best way to ensure doneness is to use a meat thermometer; the chicken is ready when the internal temperature at the thigh reaches 165°F (74°C).
While you can stuff the chicken, it’s important to note that stuffing can increase the cooking time. Ensure both the stuffing and the chicken reach the safe temperature of 165°F (74°C) to avoid any foodborne illnesses.
Pat the chicken dry with paper towels before seasoning and roasting. The dry skin, combined with the oven’s high heat, will help achieve a crispy texture.
Absolutely, feel free to experiment with different seasonings and herbs to suit your taste preferences. Montreal seasoning provides a specific flavor profile, but other blends can also create delicious results.
If the skin is browning too fast, loosely cover the chicken with aluminum foil to protect it from direct heat while allowing it to continue cooking through.
The most reliable method is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone, and check if it reads 165°F (74°C).
The bones and carcass are great for making homemade chicken stock or broth. Simply simmer them with water, vegetables, and herbs to extract a flavorful base for soups and sauces.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350°F (175°C) until warmed through or use the microwave for a quicker option.
What to Enjoy with Whole Roast Chicken
Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted in the same pan as the chicken absorb its flavors and become incredibly savory. Try roasted beets and sweets!
Garlic Mashed Potatoes: Creamy and rich, these potatoes offer a comforting side that pairs beautifully with the chicken’s robust seasoning. Try this recipe!
Green Bean Almondine: Lightly sautéed green beans with slivered almonds provide a crunchy, nutty contrast to the chicken’s succulence.
Caesar Salad: A classic Caesar salad, with its creamy dressing and crunchy croutons, adds a fresh and tangy dimension to the meal.
Grilled Asparagus: Charred and tender asparagus spears make for a healthy, flavorful side that complements the chicken’s spices.
Quinoa Salad: A colorful quinoa salad with vegetables and a lemony dressing can offer a light, nutritious accompaniment.
Corn on the Cob: Sweet and buttery, corn on the cob provides a simple, crowd-pleasing side that’s especially great in the summer.
Rice Pilaf: Fluffy rice pilaf, seasoned with herbs and cooked in chicken broth, makes for a subtle, aromatic side dish.
Baked Sweet Potatoes: The natural sweetness of baked sweet potatoes contrasts nicely with the savory spices of Montreal chicken.
Ratatouille: A hearty vegetable ratatouille, with its medley of eggplant, zucchini, and tomatoes, offers a rustic, flavorful complement to the meal.
Also try: Dutch Oven Grecian Chicke, One Pot Chicken Risotto, Stuffed Chicken Parmesan, Crispy Baked BBQ Chicken Drumsticks, Roasted Greek Chicken Drumsticks, and Spicy Tequila Lime Chicken Fettuccine.
Try these sides with your chicken:
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Easy Whole Roasted Montreal Chicken
Equipment
Ingredients
- 2 lb Whole Chicken, giblets removed
- 2 tsp celtic sea salt
- 1 tbsp onion powder
- 2 tbsp Montreal steak or chicken seasoning, low sodium or spicy Montreal seasoning ok too!
- 1 lemon, sliced into thin rounds
Instructions
- Preheat oven to 350 degrees.
- Pat chicken dry with paper towels – make sure there is no extra moisture on skin, especially on the top.
- Salt chicken.
- Add chicken to dutch oven or any large, heavy pot with a lid.
- Sprinkle onion powder and montreal seasoning over chicken.
- Add lemons around the chicken.
- Add pot, lid on, into oven and cook 20 minutes per each pound of chicken, allowing the last 20 minutes to cook without a lid.
- Check chicken's temperature at 30 minutes – if close to 165, remove lid and let bake until it reached 160 uncovered.
- When your chicken is at temperature, slide it under the broiler for just a moment or two to give the skin a little extra crunch (watch carefully, it can burn quickly!)
- Remove from oven and let sit 5-10 minutes before carving.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you think this can be done in a crackpot? If yes how long and do you think I would need to add some liquid?
Julie – I definitely think you can! I wouldn’t add any liquid (save maybe a tiny bit of butter or oil at the bottom, just to keep the chicken from sticking and burning where it touches the base) since whole chickens and the lemons let off so much liquid.
As far as cooktime, I am going to direct you to my friend Melissa – she has a roasted chicken in a crockpot recipe that is amazing – I’d follow her cooktime and any tips – just add the seasonings I laid out here! http://www.number-2-pencil.com/2013/03/13/slow-cooker-chicken/