Blasted Chicken
Introducing "Blasted Chicken," a showstopping roasted chicken recipe that boasts irresistibly crispy skin and juicy, flavorful meat. Perfectly seasoned with a luscious blend of butter, olive oil, minced garlic, fresh rosemary, thyme, lemon zest, and lemon juice, this whole chicken is elevated to gourmet status with minimal effort. The high-temperature roasting technique creates that signature golden finish while locking in moisture. Nestled atop a bed of caramelized carrots, onions, and potato wedges, this one-pan dish is as stunning as it is practical. Ready in under two hours, it’s an ideal centerpiece for family dinners or special occasions. Serve with the perfectly roasted vegetables for a rustic, comforting meal that will leave your guests raving.
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 unit lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 4 units carrots, cut into chunks
- 2 units onions, quartered
- 4 units potatoes, cut into wedges
Instructions
Preheat your oven to 450°F (232°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity if included.
In a small bowl, combine the unsalted butter, olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, chopped thyme, salt, and pepper. Mix until it forms a smooth paste.
Gently loosen the skin of the chicken by sliding your fingers under it, being careful not to tear it. Spread half of the prepared butter mixture under the skin of the chicken and the remaining butter mixture over the outside surface of the chicken.
Stuff the chicken’s cavity with a few chunks of onion, carrot, and a couple of sprigs of rosemary and thyme if desired.
Place the rest of the carrots, onion quarters, and potato wedges in a roasting pan. Drizzle them with olive oil and season with a pinch of salt and pepper. Arrange them around the edges of the pan.
Position the chicken breast-side up in the center of the roasting pan on top of the vegetable bed or on a roasting rack if available.
Roast the chicken in the preheated oven for 15 minutes at 450°F (232°C) to create a golden crispy skin.
Lower the oven temperature to 375°F (190°C) and continue roasting for approximately 75 minutes, or until the internal temperature reaches 165°F (74°C) when checked in the thickest part of the breast.
Remove the chicken from the oven and tent it with aluminum foil. Allow it to rest for 10-15 minutes before carving.
Serve the blasted chicken alongside the roasted vegetables and enjoy!
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 19.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1748 mg | 37% | |
*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.
