Simple Roast Chicken Recipe
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Additional Time
10 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
140 kcal
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Course
Main Course
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Cuisine
American
Simple Roast Chicken Recipe
Description
This recipe for Simple Roast Chicken begins by preheating the oven to 425°F and preparing a whole chicken at room temperature. The cavity is seasoned with salt and pepper, then rubbed under the skin and outside with softened butter. Aromatics including garlic halves, onion, carrots, lemon quarters, and fresh thyme sprigs are stuffed inside. The legs are trussed and wings tucked for even cooking.
The bird is placed breast side up on a bed of the remaining vegetables in a roasting pan, which can also have a little water, wine, or broth to keep drippings moist. It roasts for 45 minutes, then basted with pan juices and rotated before continuing to cook until an internal temperature shows doneness. This method encourages crisp skin and juicy meat.
Serving the roast chicken is straightforward, and the roasting vegetables become tender side components. The recipe offers practical tips such as omitting stuffing to cook faster and adding liquid to the pan for extra pan juices available for gravy or basting.
Ingredients
- 4- to 5- pound chicken at room temperature, whole
- kosher salt freshly ground
- black pepper freshly ground
- 2 carrot cut into 2-inch lengths
- 1 yellow onion quartered, or red, or bunch of Mexican onions
- 1 head garlic , cut in half
- 2 lemon quartered, plural
- 4 tablespoons butter softened, unsalted
- 1 bunch fresh thyme sprigs
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
- Omitting stuffing lets the bird cook faster and improves hot air circulation.
- Adding 1 cup of water, chicken broth, or wine to the pan creates additional drippings for basting or making gravy.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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