Roasted Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Additional Time
8 hrs
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Total Time
1 hr 30 mins
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Servings
6
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Calories
404 kcal
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Course
Main Course
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Cuisine
American
Roasted Chicken
Description
The Roasted Chicken recipe involves seasoning a 5-pound whole chicken with a mixture of softened butter, garlic, fresh herbs (thyme, rosemary, parsley), salt, and pepper. The chicken cavity is filled with lemon, onion, and herb sprigs to infuse the meat with fresh aromatics during roasting. Loosening the skin to apply the herb butter under it ensures moist, flavorful meat with a crisped skin on top. Roasting at 400°F for about 1 hour and 20 minutes yields a bird cooked through when the thigh reaches 165°F internally.
The texture combines a crispy golden outer skin with juicy tender meat inside, enhanced by herb and citrus aromas. Covering the chicken if the skin darkens too much helps maintain an even golden color. Resting the chicken before carving allows juices to redistribute.
This roasted chicken can be served with its pan drippings and works well alongside vegetables or grains for a satisfying meal. Leftovers can be refrigerated for up to three days, and the carcass is useful for making homemade chicken broth using root vegetables, aromatics, and simmering for several hours.
Using a meat thermometer is critical to avoid under or overcooking. Brining is optional but recommended to improve moisture and flavor. Adjust seasoning carefully if the chicken has been brined to avoid oversalting.
Ingredients
- 1 recipe chicken brine optional but highly recommended
- 5 lb chicken whole
- 2 prigs rosemary fresh
- 2 prigs thyme fresh
- 1 onion peeled and quartered
- 1 lemon quartered
- 6 tablespoons butter softened
- 2 teaspoons garlic minced
- 2 teaspoons thyme minced, fresh leaves
- 2 teaspoons rosemary minced, fresh leaves
- 1 tablespoon parsley minced, fresh leaves
- salt go easy on the salt if you've brined your chicken, to taste
- black pepper go easy on the salt if you've brined your chicken, to taste
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
- Use a meat thermometer to confirm the chicken is cooked to at least 165°F to ensure food safety and avoid dryness.
- Leftover roasted chicken can be refrigerated for up to 3 days for future meals.
- Make homemade chicken broth by simmering the carcass with vegetables, herbs, and spices for 3-4 hours, then strain and store in the refrigerator or freezer.
- If brining, reduce added salt in the butter mixture to prevent the chicken from being too salty.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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