How to Roast Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Resting Time
20 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
344 kcal
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Course
Main Course
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Cuisine
American
How to Roast Chicken
Description
How to Roast Chicken begins by removing any giblets and patting the whole chicken dry. A seasoning mix of salt, basil, oregano, paprika, white pepper, and onion powder is combined, with some mixed into softened butter. The skin is carefully loosened around the breast and thighs to spread the butter mixture underneath, helping achieve a juicy, flavorful interior and crispy skin.
Lemon halves and fresh rosemary sprigs are placed inside the cavity for aromatic flavor during cooking. The chicken is roasted breast side up, starting at 450°F to produce a golden brown skin, then the temperature is lowered to 350°F to cook thoroughly without drying out. Basting periodically promotes even coloring and moistness.
This method yields a roast chicken with balanced seasoning, fragrant herbs, and a pleasing texture contrast. It is suitable for serving as a main dish alongside vegetables or sides of choice.
Ingredients
- 1 whole chicken fryer type
- 1 1/2 teaspoons salt
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/4 cup butter softened, salted
- 1 large lemon
- 2 prigs rosemary fresh
Instructions
- Remove chicken from packaging and pat dry using paper towels. Remove any giblets and the neck (if included).
- In a small bowl, stir together salt, basil, oregano, paprika, white pepper, and onion powder. In another small bowl, use a fork to mash softened butter together with 2 teaspoons of the seasoning mixture.
- Loosen up the skin on the chicken. You'll be able to slide your fingers under the skin at the openings. Wiggle your fingers in and slide them all around to loosen that skin right up. Place butter mixture underneath skin.
- Cut the lemon in half and squeeze the juices directly over the chicken skin. Sprinkle remaining seasoning mixture over the skin to coat. Place the lemon halves and rosemary sprigs inside the cavity of the chicken.
- Place chicken breast side up in a roasting pan. Roast for 20 minutes at 450 degrees, then reduce the temperature to 350 degrees and continue roasting for about another 40 minutes. Baste every 20 minutes, if desired.
- Remove from the oven when the internal temperature reaches 165 degrees. Use a meat thermometer to check right where the leg connects to the body. Let it rest for about 20 minutes before carving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 738mg | 31% |
| Potassium | 247mg | 5% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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