Moist Roasted Whole Chicken
Discover the ultimate recipe for a Moist Roasted Whole Chicken, a crowd-pleasing dish that combines juicy, tender meat with perfectly crispy, golden skin. Infused with aromatic garlic, fresh lemon, and a blend of fragrant herbs like rosemary, thyme, and parsley, this classic roast chicken recipe guarantees mouthwatering results. The secret lies in the seasoned butter rubbed beneath the skin, keeping the chicken moist and flavorful, while a bed of roasted carrots, celery, and onion serves as the perfect side. With just 15 minutes of prep and simple basting every 30 minutes, this recipe is an easy yet impressive centerpiece for family dinners or special occasions. Ideal for entertaining, this whole roasted chicken is as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 4-5 pound whole chicken
- 4 tablespoons unsalted butter
- 4 garlic cloves
- 1 lemon
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 tablespoons fresh parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 carrots
- 1 yellow onion
- 2 celery stalks
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out with cold water and pat it dry with paper towels.
Gently loosen the skin over the chicken breasts using your fingers, being careful not to tear it.
In a small bowl, combine the unsalted butter with minced garlic cloves, chopped parsley, salt, black pepper, and paprika to create a seasoned butter mixture.
Rub the seasoned butter mixture under the skin of the chicken breasts, as well as on the outside of the entire chicken.
Cut the lemon in half and stuff it into the cavity of the chicken along with the rosemary and thyme sprigs.
Tie the legs of the chicken together using kitchen twine to ensure even cooking.
Chop the carrots, yellow onion, and celery stalks into large chunks and spread them on the bottom of a roasting pan to create a bed for the chicken.
Drizzle the chopped vegetables with olive oil and sprinkle with a pinch of salt and pepper.
Place the prepared chicken on top of the vegetables in the roasting pan, breast side up.
Roast the chicken in the preheated oven for about 90 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the chicken every 30 minutes with the drippings from the pan to ensure moist and flavorful meat.
Once the chicken is fully cooked, remove it from the oven and let it rest for 15 minutes before carving.
Serve the roasted chicken alongside the roasted vegetables for a complete meal.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 958 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.
