A Sexy Roast Chicken Recipe for a Low-Stress Date Night

I love this roast chicken recipe for its simplicity and purity. It is one of my favorite easy chicken recipes. Best of all, it’s the kind of recipe you can prep in advance, put in the oven and not have to think about again until it’s cooked, leaving you with time to prepare yourself for a hot date at home. That’s why I call it a sexy roast chicken recipe for date night.

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If the thought of cooking a whole bird makes you nervous. Don’t worry, I’m going to break down the process for you from choosing the right ingredients to ensuring your meat doesn’t get tough. The only part that’s up to you is bringing the spark of romance to this date night meal.

Ingredients

Although as a food writer, I’m best known for creating fairly elaborate meals – often featuring exotic and aphrodisiac ingredients. But I’m still a big believer in simplicity. Not all meals have to be laden with aphrodisiac ingredients. Sometimes the “sexy” is in the simplicity. But when you go simple you must use the best.

Why organic chicken is sexy chicken

The secret to a delicious bird with this simple roast chicken is using the best ingredients available. To do this, I recommend always using a natural or organic. There is very little nutritional difference between organic and regular chicken. Organic chicken cooked with the skin on (as it is with this recipe) has slightly less saturated fat, which is good news for your heart and sexual health.

The thing that really makes organic chicken sexy is the environmental impact. Factory farms tend to have a huge environmental footprint with the potential to contaminate water and soil. The animals live in close quarters which leads to more illness and greater antibiotic use. Organic farmers typically use higher-quality feed and allow their chickens to grow in a more natural environment. These factors make organic farming better for the animals and better for the planet. And doing right by the environment is sexy. So when making a sexy roast chicken, choose organic if possible.

Seasoning

As I mentioned, this is one of the most simple chicken recipes you can find. It doesn’t call for much prep but a whole chicken does need a little seasoning. And you want to make sure you do it right to get the most flavorful bird.

I coat the whole bird with olive oil, both inside and out. I also salt and pepper it generously – don’t forget to season the inside of the cavity. I also use the aphrodisiac of garlic to season my whole chicken. I use garlic powder but you can use fresh garlic. Or change this seasoning if you like. Maybe you prefer paprika or pink peppercorns or maybe you want to omit the additional spice altogether.

I add slices of fresh lemon and a little onion to the cavity. Do not skip this step as it adds a key layer of flavor to the seasoning. The fragrance of lemon and onion cooking is one of my favorite kitchen aromas. They also infuse the bird with additional, savory flavors.

Fresh herbs

I like my roast chicken with fresh herbs, so I slide a little rosemary or thyme into the cavity before I put my chicken in the oven. This step is optional. But if you’re going to use herbs, make sure to get the freshest possible as they will impart the most flavor.

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Secrets to a succulent roast chicken

If you’ve ever cooked a dry or stringy bird, you might be skeptical of how easy it is to roast a juicy chicken. But there’s really no magic to to making the best ever roast chicken. The key is patience. Let the chicken rest once you’ve prepared it for roasting. (If you need a roasting pan, here’s one I recommend.) Slowly roast until the skin is crispy. The wonderful thing about roasting a whole bird is that it gives you time for other things while the oven works its magic.

But here’s the most important step in making a sexy roast chicken. You have to let your roasted chicken rest before carving. (Don’t forget to calculate the additional resting time into your cooking time.)

Why should you let a whole roasted chicken rest after cooking?

Why? It’s a simple matter of food science. The moisture in the chicken comes from water. The water in the bird gets pushed toward the surface as it roasts. During resting, the meat starts to cool and the water redistributes. But if you cut it right away, much of that moisture will spill out and pool on your cutting board, leaving you with a dry bird.

How to serve this chicken recipe for a date night dinner

Figuring out what to serve with your chicken is easy. A simple salad and a baguette make lovely and low-stress accompaniments. But if your partner is a mashed potato-type, you might consider making a half potato, half cauliflower mash to keep the meal light. This is a dish that can be prepared in advance and just reheated before serving, so it’s a solid choice for date night.

What you don’t want to do is choose complicated sides that leave you slaving in the kitchen. This will defeat the purpose of making a simple chicken recipe that roasts while you get ready for a night of passion. Just throw together some greens.

You can also add another layer of romance to the experience by pairing your roast chicken with wine. Red wine lovers might enjoy this affordable Syrah from the California Coast. But if you (or your lover) prefer white wine, don’t think you have to go red. This good-value Chardonnay from France’s Burgundy region will add a hint of sophistication as well as a little extra sexy to your meal.

Why presentation is key to a romantic dinner

When we discussed serving sexy chicken, our founder and romantic foods authority Amy Reiley weighed in on the importance of presentation when it comes to whole roast chicken and a romantic evening. Here’s what she recommends:

The most important decision when making this succulent roast chicken for a romantic evening is how you present the chicken. For some, the visual of a whole, roast chicken is a thing of beauty. For others, the carving of a bird is so off-putting it’s practically a form of birth control.

Know your audience. Is your partner the type who prefers to be presented lovingly with a plate of food and perhaps a sly wink? Or are you a tear-into-the-flesh sort of couple who would enjoy picking the bird apart Tom Jones-style? (In the famous food scene from this 1963 film, the characters tear into a meal with increasing abandon of manners as their lust grows with each bite.) The choice is yours but either way, this chicken recipe will be the star.

Diane’s Super Simple Roasted Chicken

Print Recipe

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This recipe makes roasting a succulent, moist and flavorful chicken simple. Use the leftovers for a casual chicken salad and save the bones to make homemade stock. 

Course Main Course

Cuisine American

Cooking Style Roasting

Diet and Health gluten-free, Healthy, low carb

Seasonal autumn, Easter, Father's Day, Mother's Day, winter

Ingredient chicken

Prep Time 10 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6 - 8 servings

Author Diane Brown

Ingredients

• 1 5 to 7 pound natural or organic whole chicken rinsed and patted dry
• 2 tsp garlic powder (or 1 clove fresh garlic finely chopped)
• about a tbsp of kosher salt
• tsp of pepper
• olive oil (enough to coat the skin of the chicken)
• 1 lemon cut into wedges
• one-half of a yellow or white onion cut into wedges
• a few sprigs of rosemary or thyme optional

Instructions

• Heat oven to 375 degrees.
• Rub chicken all over with olive oil, garlic powder, salt and pepper, including the cavity.*
• Stuff the cavity with the lemon, onion and (optional) herb sprigs.
• Place chicken in a roasting pan and leave out of refrigeration for 30 minutes, allowing the chicken to become closer to room temperature.
• Place chicken in the oven, and roast for one hour, until skin is browned and crisp, and the juices run clear when chicken is pierced with a knife at the thigh. If you prefer, use a probe thermometer. Remove the chicken from the oven when it reads 165 degrees.
• Let chicken rest for 10 minutes before slicing.

Notes

*You can change your seasoning slightly to reflect your personal taste. I like to use garlic powder when I am in a hurry but you can also use fresh, minced garlic. You can also try adding paprika for a touch of spice instead of the black pepper or try pink peppercorns. Just make sure that you season the inside of the cavity as well as the outside of the bird. 

This article was written in 2018 and most recently updated in 2024 to clarify instructions and offer suggestions for serving this chicken recipe as part of a date night experience. 

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Diane Brown

Diane Brown is the author of The Seduction Cookbook: Culinary Creations For Lovers, (Innova Publishing 2005). She is a personal chef as well as a freelance food writer. Her work has appeared in publications including Bon Appetit, Gourmet, Sunset, Veggie Life, Chile Pepper and Wine Enthusiast. She has taught aphrodisiac cooking both in person and on tv and radio, including appearances on The Other Half, Fox News “Ask the Expert” and Leeza at Night. A champion of CSA's, Diane writes the blog Family Farm Box, where she showcases the use of local, fresh produce.

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