Absolutely Perfect Roast Chicken
Elevate your dinner game with this *Absolutely Perfect Roast Chicken*, a foolproof recipe that delivers juicy, flavorful meat and irresistibly crispy skin every time. Packed with aromatic rosemary, zesty lemon, and rich garlic, this dish is a masterclass in simplicity and flavor. The chicken is rubbed with a luxurious blend of olive oil and butter that locks in moisture while promoting a golden, evenly roasted finish. Nestled atop a bed of caramelized carrots, celery, and onions, and bathed in a savory chicken stock base, this recipe creates its own luscious pan drippings perfect for a quick, flavorful gravy. Ready in just under two hours with minimal prep, this showstopping roast chicken is perfect for holiday feasts, weekend dinners, or whenever you crave a wholesome, classic comfort food. Serve it alongside the roasted vegetables for an effortlessly elegant meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 5-pound bird Whole chicken
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 1 whole Lemon
- 6 whole Garlic cloves
- 3 Fresh rosemary sprigs
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter, softened
- 3 medium Carrots, chopped
- 2 large Celery stalks, chopped
- 1 large Onion, quartered
- 1 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator at least 30 minutes prior to cooking to allow it to come to room temperature. Pat the chicken dry with paper towels.
Generously rub the chicken all over with 2 tablespoons of salt and 1 teaspoon of black pepper, ensuring even coverage inside and out.
Slice the lemon in half and place both halves inside the cavity of the chicken along with 3 sprigs of fresh rosemary and 4 whole garlic cloves.
In a small bowl, combine 2 tablespoons of olive oil with 3 tablespoons of softened butter. Rub this mixture over the entire surface of the chicken, focusing on getting it under the skin of the breast for extra moisture.
Arrange the chopped carrots, celery, onion, and the remaining 2 garlic cloves in the bottom of a large roasting pan. Pour 1 cup of chicken stock into the pan to create a base for the drippings.
Place the prepared chicken, breast side up, on a roasting rack set over the vegetables in the pan. This helps promote even cooking and keeps the chicken from sitting in its juices.
Roast in the preheated oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and continue roasting for an additional 70 minutes, or until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer.
If the skin darkens too quickly, loosely tent the chicken with aluminum foil during the latter part of the cooking time.
Once cooked, remove the chicken from the oven and let it rest, uncovered, for at least 15 minutes before carving. This helps keep the juices inside the meat.
Strain the pan drippings and serve as a simple gravy or drizzle over the carved chicken for added flavor.
Serve the roast chicken alongside the roasted vegetables from the pan, and enjoy your meal!
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
