Golden Roast Chicken
Prepare to impress at your next dinner table with this Golden Roast Chicken recipe—a show-stopping dish that’s as flavorful as it is stunning. Featuring a whole chicken generously coated in a seasoned butter blend of paprika, thyme, and garlic, this recipe ensures irresistibly crispy, golden-brown skin while locking in juicy, tender meat. Stuffed with aromatic lemon, fresh rosemary, and parsley, every bite bursts with zesty, herby goodness. Nestled on a bed of roasted carrots, celery, onion, and garlic, and elevated with savory pan drippings, this one-pan wonder is as easy to make as it is elegant. Perfect for Sunday suppers, holiday feasts, or any time you’re craving a classic, soul-warming dish, this recipe will guide you to roast chicken perfection every time.
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Recipe Information
Ingredients
- 1 4-5 pounds whole chicken
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large lemon
- 6 cloves garlic
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh parsley
- 1 medium yellow onion
- 3 medium carrots
- 2 celery stalks
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity, rinse the chicken inside and out under cold water, and pat it completely dry with paper towels.
In a small bowl, mix the unsalted butter, olive oil, kosher salt, black pepper, paprika, and dried thyme to form a seasoned butter blend.
Carefully loosen the skin of the chicken by sliding your fingers underneath, starting at the neck, and spread half of the seasoned butter under the skin. Rub the remaining butter mixture over the outside of the chicken evenly.
Cut the lemon into quarters and smash 4 garlic cloves slightly with the flat side of a knife. Stuff these, along with the rosemary and parsley sprigs, into the chicken cavity.
Tie the legs of the chicken together with kitchen twine and tuck the wingtips under the body to ensure even cooking.
Cut the onion, carrots, and celery into large chunks and arrange them in the bottom of a roasting pan. Add the remaining 2 garlic cloves, smashed. Pour the chicken broth into the pan to create a base for flavorful pan drippings.
Place the prepared chicken on a rack or directly on top of the vegetables in the roasting pan, breast side up.
Roast the chicken in the preheated oven for 1 hour and 10 to 20 minutes, depending on the size of the bird, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Halfway through cooking, baste the chicken with the pan drippings to enhance moisture and flavor.
Once fully cooked, remove the chicken from the oven and transfer it to a cutting board. Let it rest for 15 minutes before carving to allow the juices to redistribute.
Strain the pan drippings and serve them alongside the chicken as a flavorful gravy.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1905 mg | 41% | |
*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.
