Whole Roasted Chicken
How to roast a whole chicken for a great meal and great lunches the next day.
Servings: 4 servings
Equipment
- 1 roasting pan
Ingredients
- 1 whole chicken 4-5 pounds
- 3 tablespoons unsalted butter softened, substitution = olive oil
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 1 lemon halved
- 4 cloves garlic smashed
- 4 sprigs fresh herbs (thyme, rosemary or parsley
- 1 teaspoon seasoning blend (optional) paprika, dried herb, seasoning
- 1 onion quartered
- 2 carrots cut into chunks
Instructions
Preheat the Oven
- Heat oven to 425°F (220°C).
Prepare the Chicken
- Pat chicken dry with paper towels (dry skin = crisp skin). Remove giblets if present.
Season
- Rub butter over the chicken, including under the skin of the breast if possible. Sprinkle salt, pepper, and optional seasonings evenly over the bird.
Add Aromatics
- Stuff cavity with lemon halves, garlic, and fresh herbs. Place onion and carrots in roasting pan if using.
Roast
- Place chicken breast-side up in a roasting pan. Roast for 20 minutes at 425°F, then reduce heat to 375°F (190°C) and continue cooking until the internal temperature in the thigh reaches 165°F (74°C). General guide: 15 minutes per pound after the initial 20 minutes.
Rest and Carve
- Transfer chicken to a cutting board. Rest 10–15 minutes before carving.
Serve
- Enjoy with your favorite sides. Use pan drippings for gravy if desired.