Perfect Roasted Chicken
Achieve culinary perfection with this **Perfect Roasted Chicken** recipe—your go-to guide for a golden, flavorful bird that's tender and juicy on the inside. Featuring a blend of garlic, rosemary, and thyme-infused herb butter, this recipe ensures every bite is rich with aromatic, savory goodness. The chicken is stuffed with fresh lemon and onion for added depth of flavor and roasted on a bed of carrots and celery for a complete, one-pan dish. With a crisp, golden skin and perfectly seasoned vegetables, this roasted chicken is an elegant yet simple centerpiece for family dinners or holiday feasts. Ready in just under two hours, this classic dish satisfies both novice cooks and seasoned chefs looking for a foolproof, crowd-pleasing recipe! **Keywords**: perfect roasted chicken, herb butter chicken, easy roasted chicken dinner, juicy roast chicken recipe, one-pan chicken dish.
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 lemon, halved
- 1 onion, quartered
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 2 tbsp olive oil
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the cavity of the chicken (if included) and pat the chicken dry with paper towels.
In a small bowl, combine the butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a herb butter mixture.
Gently loosen the skin of the chicken by sliding your fingers between the skin and breast meat. Spread about half of the herb butter mixture under the skin, and rub the remaining mixture on the outside of the chicken.
Stuff the cavity of the chicken with the halved lemon and quartered onion.
Tie the legs of the chicken together with kitchen twine to ensure even cooking. Tuck the wingtips under the body.
In a large roasting pan, arrange the carrots and celery as a base for the chicken. Drizzle the vegetables with olive oil and lightly season with salt and pepper.
Place the chicken breast side up on top of the vegetables in the roasting pan.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken thigh reads 165°F (74°C). Baste the chicken with the pan juices every 30 minutes for extra flavor and moisture.
Once cooked, remove the chicken from the oven and tent it with aluminum foil. Allow it to rest for 10–15 minutes before carving.
Serve the roasted chicken alongside the vegetables, and enjoy a perfectly roasted chicken meal.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5251 mg | 228% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 21.4 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2160 mg | 46% | |
*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.
