0 from 3 votes
Best Roast Chicken
Makes a perfect roast chicken every single time!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 1560 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3-4 lb. chicken
- 1 lemon halved or quartered
- 1 head garlic cut crosswise
- 1 bunch thyme 25-30 stems
- 2 tblsp. butter
- salt
- pepper
- carrots
- potatoes
- onions
- 1/4 cup chicken broth
Instructions
- Preheat the oven to 425 degrees.
- Dry the chicken with paper towels before beginning.
- Salt and pepper the body cavity and place the lemon, garlic and about 2/3 of the thyme into the chicken.
- Spread butter all over the surface of the skin. Salt and pepper well.
- Prepare the vegetables by cutting the carrots and potatoes into bite-size chunks. Roughly cut the onions into large pieces. Place all the vegetables in the bottom of a roasting pan.
- Add the chicken broth and scatter the remaining thyme over. Place the chicken on top of the vegetables in the pan.
- Cook for 1 to 1 1/2 hours or until internal temperature reaches 165 degrees.
- Remove the chicken from the pan and cover with foil. Allow the chicken to rest at least 10 minutes before slicing.
- If desired, return the vegetables to the oven for an additional 10-15 minutes while the chicken rests.
Cup of Yum
Notes
Nutrition Information
Serving
1
Calories
1560kcal
(78%)
Carbohydrates
9g
(3%)
Protein
164g
(328%)
Fat
92g
(142%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
56g
Cholesterol
647mg
(216%)
Sodium
614mg
(26%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1560
% Daily Value*
| Serving | 1 | |
| Calories | 1560kcal | 78% |
| Carbohydrates | 9g | 3% |
| Protein | 164g | 328% |
| Fat | 92g | 142% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 56g | 329% |
| Cholesterol | 647mg | 216% |
| Sodium | 614mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.