How to Roast a Chicken
Master the art of roasting a chicken with this foolproof recipe for a golden, crispy-skinned bird that's juicy and bursting with flavor. This classic dish combines the savory richness of garlic butter rubbed under and over the skin with the aromatic freshness of lemon, rosemary, and thyme stuffed into the cavity. The chicken roasts atop a bed of carrots, celery, and onion, which absorb the pan drippings for a deeply flavorful side. Perfectly seasoned and basted with its own juices or chicken broth, the result is tender meat and a beautifully caramelized exterior. Ready in just under two hours, this recipe is ideal for a cozy family dinner or an impressive meal for guests. Serve with the roasted vegetables for a hearty, wholesome presentation. Keywords: roast chicken recipe, garlic butter roast chicken, baked whole chicken, easy dinner recipe, roasted chicken with vegetables.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 lemon, quartered
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 yellow onion, quartered
- 1 cup chicken broth (optional, for basting)
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from its packaging and pat it dry with paper towels. Ensure the cavity is clean, removing any giblets if present.
In a small bowl, mix the softened butter, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until combined.
Gently separate the skin from the breast of the chicken using your fingers, being careful not to tear it. Rub half of the garlic butter mixture under the skin and the rest on the outside of the chicken.
Stuff the cavity of the chicken with the quartered lemon, rosemary sprigs, and thyme sprigs.
Tie the legs of the chicken together with kitchen twine to ensure even cooking.
In a roasting pan, create a bed of roughly chopped carrots, celery, and onion. Drizzle the vegetables with olive oil and toss to coat.
Place the prepared chicken on top of the vegetable bed, breast side up. Sprinkle the outside of the chicken with the remaining salt and pepper.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs. Baste the chicken halfway through cooking with pan juices or chicken broth, if desired.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
Carve the chicken and serve it with the roasted vegetables from the pan.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 922 mg | 20% | |
*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.
