Roasted Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
581 kcal
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Course
Main Course
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Cuisine
American
Roasted Chicken
Description
Roasted Chicken begins with patting the whole chicken dry and applying a butter and olive oil blend seasoned with salt and pepper under the skin and all over the bird. Lemon juice is squeezed on top, and lemon rinds, garlic halves, and fresh thyme sprigs are placed inside the cavity to impart subtle citrus and herb notes as the chicken roasts. Onion slices and additional thyme are arranged around the chicken in the roasting pan.
The chicken is initially roasted at a high temperature to encourage browned, crisp skin, then the oven temperature is reduced to ensure even cooking and juiciness. Basting every 30 minutes adds flavor and aids browning. After roasting until the internal temperature reaches 165°F, resting the chicken before carving prevents juices from spilling out, resulting in moist, tender meat with crispy skin and aromatic herb undertones.
This preparation creates a straightforward roast chicken that can be served with the roasted onions and pan drippings, integrating the flavors from the herbs, garlic, and lemon with the rich buttery seasoning beneath the skin.
Using kitchen twine to tie the legs helps to achieve even cooking and a uniform shape. When basting, it's important to act quickly to maintain oven heat. The recipe suggests patting the chicken dry thoroughly before seasoning to ensure the skin crisps well during roasting.
Ingredients
- 1 (3- to 4-pound/1.4- to 1.8kg) chicken giblets removed, whole
- 2 tablespoons butter melted, unsalted
- 1 tablespoon olive oil
- 1½ teaspoons salt
- ½ teaspoon black pepper ground
- 1 lemon halved
- 1 head garlic cut in half crosswise
- 6 prigs thyme divided, fresh
- 1 medium yellow onion sliced
Instructions
- Preheat oven to 450°F.
- Pat the chicken dry with paper towels and place in a large roasting pan.
- In a small bowl, stir together melted butter, oil, salt, and pepper. Gently loosen the skin on the chicken breast and thighs and rub the butter mixture under the skin and all over the outside of the chicken.
- Squeeze the lemon over the chicken, and place the rinds in the cavity along with the halved garlic and 3 thyme sprigs. Using kitchen twine, tie the legs together. Place the onion slices and the remaining 3 sprigs of thyme around the chicken in the bottom of the pan.
- Place the roasting pan in preheated oven and immediately reduce the temperature to 425°F. Bake until golden brown and a thermometer inserted in the thickest part registers 165°F, about 1 hour 15 minutes to 1 hour 30 minutes, basting with juices every 30 minutes. Let rest at room temperature for 15 minutes before carving. Serve with roasted onion and pan drippings.
Notes
- Dry the chicken thoroughly before seasoning to help the skin crisp well during roasting.
- Apply the butter mixture under the skin to infuse flavor into the meat, not just the surface.
- Rest the roasted chicken for 15 minutes before carving to retain juices and tenderness.
- Use kitchen twine to truss the chicken legs for even cooking and consistent shape.
- Baste the chicken quickly to avoid heat loss from opening the oven door.
- No need to rinse raw chicken; just pat dry with paper towels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 8g | 3% |
| Protein | 42g | 84% |
| Fat | 42g | 65% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 178mg | 59% |
| Sodium | 1028mg | 43% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 24mg | 27% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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