Roast Chicken
User Reviews
5.0
2,889 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 35 mins
-
Servings
6
-
Calories
170 kcal
-
Course
Main Course
-
Cuisine
American
Roast Chicken
Report
This simple Roast Chicken recipe is moist, flavorful, and better than anything you'll buy at the store! It only takes 15 minutes to prep before it's baked to perfection in a pan with roasted vegetables.
Share:
Ingredients
- 1 whole chicken
- 4 Tablespoons butter , softened
- 1 lemon
- 2 prigs fresh Rosemary (or 2 tsp dried rosemary, finely chopped)
- Salt and freshly ground black pepper
- 3-4 large carrots , chopped
- 1 onion , chopped
- 1.5 lbs baby red potatoes , halved
- chicken gravy (optional)
Instructions
- Prep Chicken: If using a frozen whole chicken, thaw completely (1-2 days in the fridge) before cooking. When ready to roast chicken, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven. Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
- Herb Butter: In a bowl combine softened butter, lemon zest and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper.
- Apply Herb Butter: Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath. Microwave the remaining herb butter mixture for 5-10 seconds, until softened, and smear the remaining herb butter all over the outside of the chicken, legs and wings.
- Finish: Cut the lemon in half and place inside the cavity of the bird. Add the onion, carrot and potato to the bottom of a 9x13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if desired (not required).
- Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Reduce temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees F. Skin should be golden brown and the juices should run clear. *Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
- Rest: Remove chicken from the oven and tent with aluminum foil to rest for at least 10 minutes before carving.
- Serve with the cooked vegetables at the bottom of the pan. Reserve the drippings in the roasting pan, if desired, to make chicken gravy.
Equipments used:
Notes
- Also try our Air Fryer Whole Chicken.
- Leftover roast chicken could be used in soup, chicken tetrazzini, enchiladas or other chicken recipes.
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
106mg
(4%)
Potassium
666mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
6257IU
(125%)
Vitamin C
15mg
(17%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 106mg | 4% |
| Potassium | 666mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6257IU | 125% |
| Vitamin C | 15mg | 17% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,889 reviews
Excellent
Other Recipes
You'll Also Love
