Simple Roast Chicken Recipe

Name: Simple Roast Chicken Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving
Ingredients: 4- to 5- pound whole chicken; kosher salt and freshly ground pepper; 2 carrots; 1 yellow, red, or bunch of Mexican onions; 1 head garlic; 2 lemons; 4 tablespoons unsalted butter; 1 bunch fresh thyme sprigs

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
10 mins
Total Time
1 hr 50 mins
Servings
4
Calories
140 kcal
Course
Main Course
Cuisine
American

Simple Roast Chicken Recipe

Iris Warren

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A whole roasted chicken is something every home cook should be able to master. This is my foolproof method for an irresistibly flavorful, juicy, crispy roast chicken that's perfect for meal prep and weeknight dinners.

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Ingredients

Servings

4- to 5- pound whole chicken , at room temperature
kosher salt and freshly ground pepper
2 carrots , cut into 2-inch lengths
1 yellow, red, or bunch of Mexican onions , quartered
1 head garlic , cut in half
2 lemons , quartered
4 tablespoons unsalted butter , softened
1 bunch fresh thyme sprigs

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Instructions

Preheat the oven to 425° F and position a rack in the lower third of the oven.
Remove the giblets and the neck and pat the chicken dry inside and out. Generously season the inside of the cavity with salt and pepper. Gently work your fingers under the skin and rub half of the butter on the chicken breasts and the rest over the outside of the chicken. Season with more salt and pepper.
Stuff the chicken with ½ head of garlic, ½ of the onion, a few carrots, ½ lemon and thyme sprigs. Truss the legs with cooking twine and tuck the wings under the bird.
Arrange the remaining vegetables on the bottom of the roasting pan with some under the chicken to act as a rack. Set the chicken breast side up on top of the vegetables. Add a little bit of water, wine, or chicken broth if you like.
Roast the chicken for 45 minutes. Baste with the pan juices and rotate the chicken in the oven. Cook for another 30-45 minutes, or when an instant-read thermometer inserted into the inner thigh registers 155° to 160° F and the juices of the chicken run clear when tested.
Transfer the bird to a cutting board and tent with foil. Plan on adding an additional 10 minutes of time for the chicken to rest after it's been cooked. This helps seal in the juices for a tender bite every time. Remove the vegetables from the roasting pan and serve or discard. Serve the chicken hot, or refrigerate for up to 3 days.

Notes

To cook the chicken faster, skip stuffing the bird so the hot air circulates more.
If you wish for more drippings, add 1 cup of water, chicken broth, or wine to the bottom of the pan before you roast the chicken.

Nutrition Information

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Calories 140kcal (7%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 11g (17%) Saturated Fat 7g (35%) Cholesterol 30mg (10%) Sodium 24mg (1%) Potassium 212mg (6%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5445IU (109%) Vitamin C 32.4mg (36%) Calcium 34mg (3%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 140 kcal

% Daily Value*

Calories	140kcal	7%
Carbohydrates	10g	3%
Protein	1g	2%
Fat	11g	17%
Saturated Fat	7g	35%
Cholesterol	30mg	10%
Sodium	24mg	1%
Potassium	212mg	5%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	5445IU	109%
Vitamin C	32.4mg	36%
Calcium	34mg	3%
Iron	0.5mg	3%