Whole Roasted Chicken
Perfectly golden, tender, and bursting with flavor, this Whole Roasted Chicken recipe is your go-to centerpiece for any dinner table. Seasoned to perfection with a simple blend of salt, black pepper, and aromatic herbs like rosemary and thyme, and stuffed with fresh lemon and garlic for added zest, this chicken delivers an unforgettable roasted delight. A generous coating of butter under and over the skin ensures a crispy, golden exterior while keeping the meat juicy and succulent. Elevate your roasting game by adding optional vegetables—like carrots, celery, and onion—to the pan for a side dish infused with the chicken's savory drippings. With just 20 minutes of prep time and a foolproof roasting technique, this recipe is perfect for weeknight dinners or special occasions, serving up to six with ease. Let this classic whole roasted chicken become your family favorite, combining simplicity with irresistible flavor in every bite!
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Recipe Information
Ingredients
- 1 5-pound chicken whole chicken
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 cloves garlic cloves
- 1 whole lemon
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 3 whole carrots (optional, for roasting pan)
- 2 stalks celery stalks (optional, for roasting pan)
- 1 whole yellow onion (optional, for roasting pan)
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.
Season the chicken inside and out with 2 teaspoons of salt and 1 teaspoon of ground black pepper.
Gently separate the skin from the chicken breast using your fingers, being careful not to tear the skin.
Spread 2 tablespoons of unsalted butter under the skin of the breasts. Rub the remaining 2 tablespoons of butter over the entire chicken skin.
Cut the lemon in half and place both halves inside the cavity of the chicken along with 4 peeled garlic cloves, 2 sprigs of rosemary, and 4 sprigs of thyme.
If desired, truss the chicken by tying the legs together with kitchen twine to ensure even cooking.
Drizzle 2 tablespoons of olive oil over the chicken, spreading it evenly to coat the skin. This will help create a crispy, golden exterior.
If using vegetables, cut the carrots, celery, and onion into chunks and spread them out in the bottom of a roasting pan. Place the chicken on a rack in the pan breast-side up, so it is elevated slightly above the vegetables.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
Baste the chicken with the pan juices every 20-30 minutes to keep it moist and flavorful.
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the chicken and serve with the roasted vegetables or your choice of side dishes. Enjoy!
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 5111 mg | 222% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.5 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1689 mg | 36% | |
*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.
