Roast Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Resting Time
10 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
39 kcal
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Course
Main Course
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Cuisine
American
Roast Chicken Recipe
Description
The preparation begins by patting the chicken dry and removing any giblets. Seasoning with salt and black pepper prepares the bird's surface, while placing lemon quarters and rosemary sprigs inside the cavity infuses the meat with aromas during roasting. Tying the legs ensures even cooking and retains juices. Butter spread over the skin adds richness and helps create a crisp exterior.
Roasting at a high temperature for about an hour cooks the chicken thoroughly, verified by reaching an internal temperature of 165°F in the thigh. Resting the chicken after roasting allows juices to redistribute, producing moist meat.
The finished roast chicken is suitable as a main course, adaptable with side dishes like vegetables or potatoes. Lemon and rosemary give it a subtle Mediterranean quality without overpowering the natural chicken flavor.
Leftover meat can be refrigerated in an airtight container for up to three days or frozen for several months. The cooked chicken also works well as an ingredient in other recipes such as soups, chilis, and tacos. For convenience, a slow cooker method is available to prepare a similar roast chicken.
Ingredients
- 1 (4-5 pound) chicken whole
- salt to taste
- black pepper to taste
- 1 lemon cut into quarters, large
- 3-4 prigs rosemary fresh
- 2 tablespoons butter softened, salted
Instructions
- Preheat the oven to 400 degrees F.
- Prepare the chicken by patting it dry with paper towels and removing the giblets and/or gravy pouch.
- Sprinkle chicken with salt and pepper. Place lemon and rosemary in the cavity. Tie the chicken’s legs together with kitchen twine. Spread butter over the top of the skin.
- Place chicken in a roasting pan or a 9x13-inch baking dish. Bake for 60 minutes, then check the temperature in the thickest part of the thigh. Continue cooking, checking every 10 minutes, until it reaches 165 degrees F.
- Remove chicken from the oven and let it sit for 10–15 minutes before carving and serving.
Notes
- Store leftover cooked chicken in an airtight container refrigerated for up to 3 days or freeze for 3–4 months.
- Leftover chicken meat can be used in various dishes like white chicken chili, chicken tortilla soup, tacos, chimichangas, or flautas.
- You can adapt this recipe for a slow cooker roast chicken if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 39kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 0.3g | 1% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 31mg | 1% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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