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Whole Roasted Chicken

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

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 819 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Brine the chicken the day before according to recipe directions for brining.
  2. Preheat the oven to 400 F.
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. 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

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

% 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.