Roasted Chicken

Name: Roasted Chicken
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1 whole chicken, 5 lbs; 5 tsp kosher salt or coarse sea salt; 8 Tbsp salted butter, softened; 1 Tbsp dry rosemary; 2 Russet potatoes; 1 onion; 3 carrots; 1 lemon; 1 head of garlic

User Reviews

4.6

27 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Resting Time
1 hr
Total Time
2 hrs 15 mins
Servings
6 servings
Calories
291 kcal
Course
Lunch, Dinner
Cuisine
American

Roasted Chicken

Robert Zimmerman

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This roasted chicken recipe gives you crispy skin bathed in butter and meat that's softly scented with lemon, garlic, and rosemary. There are also unctuous potatoes and carrots that cook in chicken jus. It's a must try!

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Ingredients

Servings

1 whole chicken, 5 lbs $6.62
5 tsp kosher salt or coarse sea salt $0.20
8 Tbsp salted butter, softened $1.20
1 Tbsp dry rosemary $0.30
2 Russet potatoes $0.98
1 onion $0.49
3 carrots $0.75
1 lemon $0.51
1 head of garlic $0.40

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Instructions

Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.
Remove the innards.
Dry the chicken thoroughly inside and out with paper towels.
Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.
Chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.
Add the dried rosemary to the softened butter and mix thoroughly.
Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.
Quarter a lemon and slice through the top of a bulb of garlic.
Add the garlic and the lemon into the cavity of the chicken.
Roast your chicken at 425°F for about 20 minutes per pound, or until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.
Stir the vegetables in the bottom of the pan to cover them with the chicken jus. Serve with slices of roasted chicken.
Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.