Sunday Best Roasted Chicken
Unleash the magic of Sunday dinner with this "Sunday Best Roasted Chicken" recipe, a timeless classic that’s both comforting and impressive. This dish features a perfectly roasted 4-lb whole chicken, infused with the zesty brightness of fresh lemons, the earthy aroma of rosemary and thyme, and the subtle savory sweetness of roasted garlic. Nestled atop a bed of caramelized carrots, celery, and onion, the chicken roasts in a splash of chicken broth, creating luscious pan drippings that double as a flavorful gravy. The generous basting of softened butter and olive oil ensures irresistibly golden, crispy skin, while the simple prep and 90-minute cook time let the oven do the heavy lifting. Ideal for family gatherings or Sunday supper, this hearty and succulent centerpiece pairs beautifully with mashed potatoes or crusty bread. Give your loved ones the ultimate roasted chicken experience, complete with tender vegetables and bright, herbaceous flavor.
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 4 tbsp unsalted butter
- 2 lemon
- 4 garlic cloves
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 3 carrots
- 1 yellow onion
- 2 celery stalks
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken (if included) and pat the chicken dry with paper towels. This helps the skin crisp up during roasting.
Cut one of the lemons into quarters and the other in half. Crush the garlic cloves slightly by pressing them with the side of a knife.
Rub the chicken all over with olive oil and softened butter. Sprinkle the kosher salt and black pepper evenly over the chicken, inside and out.
Stuff the cavity of the chicken with the lemon quarters, garlic cloves, rosemary sprigs, and thyme sprigs.
Tie the legs of the chicken together using kitchen twine and tuck the wings under the body to promote even cooking.
Peel and roughly chop the carrots, celery, and onion into large chunks. Spread them out in a large roasting pan to create a bed for the chicken.
Place the chicken on top of the vegetables in the roasting pan, breast side up.
Pour the chicken broth into the roasting pan under the vegetables. This will prevent the vegetables from burning and create a flavorful base for the drippings.
Roast the chicken in the preheated oven for 70-90 minutes, or until the internal temperature in the thickest part of the thigh reads 165°F (74°C) on a meat thermometer.
About 30 minutes into roasting, baste the chicken with the drippings in the pan. Repeat every 15-20 minutes for a golden, crispy skin.
Once the chicken is cooked, remove it from the oven and transfer it to a cutting board. Let it rest for 15 minutes to retain its juices before carving.
Serve the roasted chicken with the vegetables from the pan and drizzle with pan juices. Optionally, garnish with additional fresh herbs or lemon slices.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 948 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.
