Whole Roasted Chicken
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Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
819 kcal
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Course
Main Course
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Cuisine
American
Whole Roasted Chicken
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A whole roasted chicken is one of my favorite family dinners. Easy to make, but perfect for any occasion. Stuffed with lemon and fresh herbs and rubbed in a herb and garlic butter
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Ingredients
- 4 - 5 lbs whole chicken brined or not brined, and giblets removed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 onion peeled and quartered
- 1 lemon quartered
Herb Butter Mixture
- 6 tablespoons butter softened
- 2 teaspoons minced garlic
- 2 teaspoons fresh thyme leaves finely chopped
- 2 teaspoons fresh rosemary leaves finely chopped
- 1 Tablespoon fresh parsley leaves finely chopped
- salt and pepper to taste (go easy on the salt if you've brined your chicken)
Instructions
- Brine the chicken the day before according to recipe directions for brining.
- Preheat the oven to 400 F.
- Tuck the chicken wings underneath the breast. Stuff chicken cavity with the rosemary and thyme sprigs, and the quartered onion and lemon. Tie the chicken legs together with kitchen twine.
- In a small bowl, mash together the ingredients for the herb butter mixture (softened butter, minced garlic, thyme, rosemary and parsley leaves, as well as salt & pepper.
- Loosen the skin of the chicken breast using the back of a spoon.Rub the herb butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
- Place chicken in a roasting pan and cook approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 160 F. (Carryover cooking will increase the temperature to 165 F.(Check on the chicken after 30 minutes - if the skin is getting very dark, cover the chicken breasts with foil)
- After the chicken is done, remove from the oven and cover it with foil. Let the chicken rest for 10 - 15 minutes before carving. Serve with the pan drippings or making a delicious gravy.
Notes
- For the most juiciest, tender and flavorful chicken, make sure you brine the chicken for a few hours or overnight. This extra step is so worth it.
- Allow the chicken to come up to room temperature before placing it in the oven, about 30 minutes. This will help it to keep tender.
- For the crispiest skin, make sure to thoroughly dry the inside and outside of the chicken with paper towels before rubbing it with butter and stuffing it.
- Use a spoon to nestle the butter under the skin, then use your fingers on the outside to press it evenly into place.
- Go easy on the salt if you brined the chicken.
- Cook the chicken for about 15 minutes per lb. Adjust the cooking time according to the size of the chicken you have.
- If the chicken skin is getting very dark, cover the chicken breasts loosely with foil so they don't burn and overcook.
- An instant read thermometer is essential to cooking your chicken perfectly. Overcooked chicken can become quite dry and less flavorful. Take the temperature from the thickest part of the thigh, not touching bone. It should register at 160F.
- Let your whole roasted chicken rest for at least 15 minutes before carving it. This allows the juices to redistribute.
Nutrition Information
Show Details
Calories
819kcal
(41%)
Carbohydrates
4g
(1%)
Protein
61g
(122%)
Fat
61g
(94%)
Saturated Fat
21g
(105%)
Trans Fat
1g
Cholesterol
275mg
(92%)
Sodium
524mg
(22%)
Potassium
689mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
917IU
(18%)
Vitamin C
19mg
(21%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 819 kcal
% Daily Value*
| Calories | 819kcal | 41% |
| Carbohydrates | 4g | 1% |
| Protein | 61g | 122% |
| Fat | 61g | 94% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 275mg | 92% |
| Sodium | 524mg | 22% |
| Potassium | 689mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 19mg | 21% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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