Perfect Roast Chicken
Achieve culinary perfection with this *Perfect Roast Chicken* recipe, a true crowd-pleaser that’s tender, flavorful, and irresistibly crispy on the outside. This recipe combines simple ingredients like butter, fresh herbs, garlic, and lemon to infuse the chicken with incredible aromatics, while a bed of roasted carrots, celery, and onion enhances the dish with caramelized sweetness. Roasting at 425°F ensures even cooking and a beautifully golden skin, and basting halfway through locks in moisture and flavor. The addition of chicken broth to the pan keeps the bird juicy and turns the drippings into a flavorful gravy, perfect for serving alongside the savory roasted vegetables. With just 20 minutes of prep and enough to feed six, this classic roast chicken will elevate your weeknight dinner or special occasion feast. Ideal for fans of comfort food with a gourmet twist, this recipe is truly the gold standard for roast chicken.
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Recipe Information
Ingredients
- 1 3-4 pound bird whole chicken
- 4 tablespoons unsalted butter
- 1 medium-sized lemon
- 1 whole head garlic
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 medium-sized carrots
- 2 medium-sized celery stalks
- 1 large yellow onion
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Season the cavity of the chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Cut the lemon in half and slice the garlic head crosswise. Stuff the chicken cavity with the lemon halves, garlic, 4 sprigs of thyme, and 2 sprigs of rosemary.
Melt the butter in a small saucepan or microwave. Brush the melted butter generously all over the chicken.
Sprinkle the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper over the chicken skin.
Roughly chop the carrots, celery, and onion into large chunks. Place them in the bottom of a roasting pan to create a bed for the chicken.
Add the remaining thyme and rosemary sprigs to the roasting pan.
Place the chicken on top of the vegetable bed in the roasting pan, breast side up. Drizzle 1 tablespoon of olive oil over the vegetables.
Pour 1 cup of chicken broth into the bottom of the pan to keep the chicken moist during roasting.
Roast the chicken in the preheated oven, uncovered, for about 1 hour and 30 minutes, or until the thickest part of the chicken thigh registers 165°F (74°C) on a meat thermometer.
About halfway through cooking, baste the chicken with the pan juices to enhance flavor and ensure a crisp, golden skin.
Once done, remove the chicken from the oven and loosely tent it with aluminum foil. Let it rest for 10-15 minutes before carving.
Strain the pan drippings to serve as a simple gravy, if desired. Serve the roast chicken alongside the roasted vegetables.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.3 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 855 mg | 18% | |
*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.
