Roast Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
170 kcal
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Course
Main Course
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Cuisine
American
Roast Chicken
Description
The preparation begins by ensuring the whole chicken is fully thawed, then seasoning it with salt and pepper. A herb butter mixture with softened butter, lemon zest, and chopped rosemary is spread under the chicken skin over the breasts and over the exterior to enhance flavor and moisture. The cavity is filled with lemon halves which add a bright aroma during roasting. Vegetables such as carrots, onions, and halved baby potatoes are arranged in a baking dish to roast alongside the chicken, absorbing juices and becoming tender. The chicken is roasted at high heat to achieve crispy skin, while remaining juicy inside. This simple but effective method produces a balanced dish with complementary textures and flavors.
Leftover roast chicken can be repurposed into various dishes like soups, casseroles, or tacos.
Ingredients
- 1 whole chicken
- 4 Tablespoons butter , softened
- 1 lemon
- 2 prigs rosemary or 2 tsp dried rosemary, finely chopped, fresh
- salt freshly ground
- black pepper freshly ground
- 3-4 large carrot chopped
- 1 onion , chopped
- 1.5 lbs red potatoes halved, baby
- 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.
Notes
- For thawing, allow 1-2 days in the refrigerator for a frozen whole chicken to ensure even cooking.
- Consider trying an Air Fryer Whole Chicken method for a different crispiness and texture.
- Leftover roast chicken works well in soups, chicken tetrazzini, enchiladas, or similar recipes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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