Classic Roast Chicken
Transform your kitchen into a haven of comfort and flavor with this Classic Roast Chicken recipe—a quintessential dish everyone should master. Juicy, tender, and infused with the aromatic trifecta of garlic, rosemary, and thyme, this roasted chicken is elevated with a golden, crispy skin achieved through a generous rub of seasoned butter. Stuffed with zesty lemon and paired with a medley of roasted carrots, celery, and onions, this dish creates its own rich pan juices that double as a luscious baste during cooking. Perfect for Sunday dinners or special occasions, this recipe requires minimal prep time but delivers maximum flavor. Simply roast to perfection, let rest for enhanced juiciness, and serve alongside the caramelized veggies for a crowd-pleasing meal. With easy-to-follow directions and classic ingredients, this roast chicken is sure to become a beloved staple in your home-cooked repertoire.
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 4 tbsp unsalted butter
- 1 whole lemon
- 4 pieces garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 3 pieces carrots, peeled and cut into chunks
- 2 pieces celery stalks, cut into chunks
- 1 whole yellow onion, quartered
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels. Remove any giblets from the cavity if present.
In a small mixing bowl, combine the unsalted butter, kosher salt, and black pepper. Rub the mixture all over the chicken, ensuring even coverage on the skin and underneath the skin of the breasts (gently separate the skin from the meat with your fingers).
Cut the lemon in half and place it inside the chicken cavity along with the garlic cloves, rosemary, and thyme sprigs.
Drizzle olive oil over the chicken, ensuring it is evenly coated. Tie the legs together with kitchen twine and tuck the wings under the body.
Scatter the carrots, celery, and onion into a large roasting pan. Pour the chicken broth into the pan.
Place the seasoned chicken on top of the vegetables, breast-side up.
Roast the chicken in the preheated oven for approximately 90 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Baste the chicken every 20-30 minutes with the juices from the pan to keep the skin golden and crisp.
Once fully cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
Serve the roast chicken with the roasted vegetables on the side and enjoy!
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 20.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1965 mg | 42% | |
*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.
