Roasted Chicken

Name: Roasted Chicken
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 serving
Ingredients: 1 recipe chicken brine; 5 lb whole chicken; 2 prigs fresh Rosemary; 2 prigs fresh thyme; 1 onion; 1 lemon; 6 tablespoons butter; 2 teaspoons minced garlic; 2 teaspoons fresh thyme leaves; 2 teaspoons fresh rosemary leaves; 1 tablespoon fresh parsley leaves; salt and pepper to taste

User Reviews

5.0

258 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
8 hrs
Total Time
1 hr 30 mins
Servings
6
Calories
404 kcal
Course
Main Course
Cuisine
American

Roasted Chicken

Benson Pickett

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This roasted chicken is coated in a garlic and herb butter, then cooked to golden brown perfection. My roast chicken is tender and juicy and it comes out perfect every time!

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Ingredients

Servings

1 recipe chicken brine optional but highly recommended
5 lb whole chicken
2 prigs fresh Rosemary
2 prigs fresh thyme
1 onion peeled and quartered
1 lemon quartered
6 tablespoons butter softened
2 teaspoons minced garlic
2 teaspoons fresh thyme leaves minced
2 teaspoons fresh rosemary leaves minced
1 tablespoon fresh parsley leaves minced
salt and pepper to taste go easy on the salt if you've brined your chicken

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Instructions

Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it's done brining.
Preheat the oven to 400 degrees F.
Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.
Tie the chicken legs together with kitchen twine.
Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
Check on your chicken every 20 minutes - if the skin is getting overly dark, cover the chicken with foil.
Let the chicken rest for 10 minutes before carving. Serve with pan drippings.

Notes

It is imperative to use a meat thermometer to determine when the chicken is done. You do not want to undercook it for food safety reasons, and if it's overcooked it can become dry.
Leftovers can be stored in the refrigerator for up to 3 days.
Use your chicken carcass to make homemade chicken broth! Place the carcass in a large pot with 10 cups of water, 3 sliced carrots, 3 sliced celery stalks, one quartered onion, 2 teaspoons peppercorns, 2 bay leaves, 5 garlic cloves, 1 tablespoon salt and a small bunch of parsley. Simmer for 3-4 hours, then let cool slightly and strain. Refrigerate or freeze for later use.

Nutrition Information

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Calories 404kcal (20%) Carbohydrates 3g (1%) Protein 34g (68%) Fat 28g (43%) Saturated Fat 15g (75%) Cholesterol 166mg (55%) Sodium 228mg (10%) Potassium 394mg (11%) Sugar 1g (2%) Vitamin A 705IU (14%) Vitamin C 16.3mg (18%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 404 kcal

% Daily Value*

Calories	404kcal	20%
Carbohydrates	3g	1%
Protein	34g	68%
Fat	28g	43%
Saturated Fat	15g	75%
Cholesterol	166mg	55%
Sodium	228mg	10%
Potassium	394mg	8%
Sugar	1g	2%
Vitamin A	705IU	14%
Vitamin C	16.3mg	18%
Calcium	35mg	4%
Iron	2mg	11%