Great Expectations Roast Chicken
Elevate your dinner table with the "Great Expectations Roast Chicken," a showstopping centerpiece that combines classic flavors with a gourmet twist. This succulent roast chicken is infused with the aromas of fresh rosemary, thyme, and lemon, while a luxurious herb butter is tucked under the skin for an irresistibly moist and flavorful result. Roasted to golden perfection atop a bed of caramelized carrots, celery, and onion, this dish is as visually stunning as it is delicious. Baste the chicken with savory pan juices and enjoy the option of a rich gravy made from the roasting liquids. Perfectly seasoned with kosher salt, paprika, and black pepper, this hearty recipe is easy to prepare yet feels indulgent, making it ideal for both comforting family dinners and elegant gatherings. With just 20 minutes of prep, this beautifully roasted chicken can serve six and pairs wonderfully with your favorite side dishes, creating a memorable meal everyone will anticipate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 whole lemon
- 1 head garlic
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 4 whole carrots
- 3 sticks celery
- 1 large yellow onion
- 1 cup low-sodium chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from its packaging and pat it dry with paper towels. Remove any giblets from the cavity, if present.
Rub the chicken skin generously with 2 tablespoons of olive oil. Season the entire bird, inside and out, with kosher salt, black pepper, and paprika.
In a small bowl, mix the softened butter with 2 teaspoons of chopped rosemary and 3 sprigs of thyme. Gently slide your fingers under the skin of the chicken breasts to create space, and then spread the herbed butter underneath the skin.
Cut 1 lemon into quarters and peel away the outer papery layer of the garlic head. Stuff the cavity of the chicken with the lemon quarters, garlic head, and a few sprigs of rosemary and thyme.
Tie the chicken legs together with kitchen twine and tuck the wingtips under the body to prevent burning.
Roughly chop the carrots, celery, and onion into large chunks and spread them in the bottom of a roasting pan along with 1 cup of chicken broth.
Place the chicken on top of the vegetables, breast side up.
Roast the chicken in the preheated oven for about 1 hour 20 minutes (or 18 minutes per pound), basting it every 30 minutes with the pan juices. If the skin starts browning too quickly, tent the chicken loosely with foil.
To check for doneness, insert a meat thermometer into the thickest part of the chicken's thigh without touching the bone; it should read 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
Optional: Strain the pan juices and vegetables to create a flavorful gravy or serving sauce.
Carve the chicken and serve with your favorite sides or over the roasted vegetables from the pan.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 23.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2126 mg | 45% | |
*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.
