Roast Chicken Perfecto
Elevate your dinner game with "Roast Chicken Perfecto," a timeless recipe that guarantees a tender, juicy bird with golden, crispy skin. Perfectly seasoned with a mouthwatering blend of butter, garlic, paprika, and fresh herbs like rosemary and thyme, this roast chicken is bursting with flavor. The cavity is stuffed with lemon and aromatics, infusing a subtle citrusy brightness into every bite. Nestled on a bed of perfectly caramelized roasted vegetables, this one-pan dish is both hearty and elegant. Ready in under two hours with just 20 minutes of prep, it’s an easy yet impressive meal ideal for family gatherings or special occasions. Whether you're a seasoned chef or a kitchen novice, this foolproof recipe will ensure your roast chicken is always a showstopper.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs whole chicken
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 pieces garlic cloves, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 whole lemon
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 1 tsp paprika
- 2 cups vegetables for roasting (carrots, onions, potatoes, etc.)
Instructions
Preheat your oven to 425°F (220°C) and position a rack in the center.
Rinse the whole chicken under cold water and pat it dry with paper towels. Ensure the cavity is empty.
In a small bowl, mix the unsalted butter, olive oil, minced garlic, paprika, salt, and black pepper to form a smooth paste.
Carefully loosen the skin of the chicken breast by sliding your fingers under the skin. Spread half of the butter mixture under the skin and the other half over the outside of the chicken.
Stuff the cavity of the chicken with the lemon (cut in half), rosemary, and thyme sprigs.
Tie the chicken legs together with kitchen twine and tuck the wings under the body to ensure even cooking.
Arrange the chopped vegetables in the bottom of a roasting pan, and drizzle them with olive oil, 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 approximately 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with its juices halfway through cooking for extra flavor.
Once the chicken is fully cooked, remove it from the oven and let it rest for 15 minutes before carving. This helps the juices redistribute within the meat.
Carve the chicken and serve it alongside the roasted vegetables. Enjoy your Roast Chicken Perfecto!
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5026 mg | 219% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 16.0 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2543 mg | 54% | |
*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.
