Easy Roast Chicken
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
351 kcal
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Course
Main Course
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Cuisine
American
Easy Roast Chicken
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This roast chicken recipe is super simple to prep and results in tender chicken with crispy skin and delicious buttery, lemony juices that have a hint of garlic and rosemary!
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Ingredients
- 1 whole chicken (3.5-6 pounds)
- salt & pepper to taste
- 1 lemon cut into quarters
- 6 cloves garlic peeled
- 4 prigs fresh Rosemary
- 1/4 cup butter (1/2 stick) melted
Instructions
- Preheat oven to 425F and move the rack to the middle position. If possible, take the chicken out of the fridge 30 minutes prior to starting the recipe. Melt the butter in the microwave or a small saucepan.
- Remove giblets from the cavity (there may not be any but you will know if there are) and pat the chicken dry with paper towel.
- Season the chicken generously with salt & pepper (inside the cavity too). Place the lemon pieces in the cavity, along with the garlic cloves and rosemary (it's ok if some sticks out a bit). Optional: tie the legs together with kitchen twine so it cooks more evenly.
- Add the chicken, breast side up, to a roasting pan or dish (one with a rack will ensure the best all-over crispy skin). Pour the melted butter over the chicken.
- For a 3.5-4 pound chicken, roast for 55-65 minutes. For a 5-6 pound bird, it may take up to an hour an a half. I do not baste the bird or open the oven during this time.
- Test the chicken: When the chicken is cooked, there won't be visible pink when you make a cut between the leg and the thigh, juices will run clear, and the legs will easily move when you try to wiggle them. Only using those cues can be unreliable, however, and can lead to overcooked chicken. For best results, an instant read thermometer inserted into the thickest part of the thigh (without touching the bone) should read a minimum of 165F, but I find the sweet spot for roast chicken is in the 170s (thigh becomes tender once it's past 170F but the breast isn't overcooked). Keep in mind the temperature will continue to rise a bit after you've taken it out of the oven.
- Let the chicken rest for 5-10 minutes to redistribute juices prior to carving. Don't forget to spoon the buttery juices over the chicken and any side dishes.
Notes
- Please take a few moments and read the full blog post (it's filled with tips, suggestions/substitutions, and FAQs)... especially if you've never roasted a chicken before.
- Feel free to change up the herbs!
- If you're unsure where to insert the meat thermometer, see the photo within the blog post.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
3g
(1%)
Protein
24g
(48%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
157mg
(7%)
Potassium
280mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
420IU
(8%)
Vitamin C
13mg
(14%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 157mg | 7% |
| Potassium | 280mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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