Get ready to impress your family and friends with this mouthwatering roast chicken! It’s juicy, flavorful, and oh-so-satisfying to make. Let's dive into the deliciousness!
Tips for Perfect Roast Chicken
This part’s so satisfying: applying the herb butter under the skin really makes all the difference in flavor. And don’t forget to let it rest before carving!
Why You'll Love This Recipe
It’s simple enough for a weeknight dinner but fancy enough for a special occasion. Trust me, you’ll love it!
Ingredients
- Main Ingredients:
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Instructions
- Prep Chicken:
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Step 1- Thaw and Preheat: If using a frozen whole chicken, thaw completely (1-2 days in the fridge) before cooking. When ready to roast chicken, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven. Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
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Step 2- Herb Butter: In a bowl combine softened butter, lemon zest and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper.
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Step 3- Apply Herb Butter: Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath. Microwave the remaining herb butter mixture for 5-10 seconds, until softened, and smear the remaining herb butter all over the outside of the chicken, legs and wings.
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Step 4- Finish: Cut the lemon in half and place inside the cavity of the bird. Add the onion, carrot and potato to the bottom of a 9x13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if desired (not required).
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Step 5- Roast: Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Reduce temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees F. Skin should be golden brown and the juices should run clear. *Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
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Step 6- Rest: Remove chicken from the oven and tent with aluminum foil to rest for at least 10 minutes before carving.
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Step 7- Serve: Serve with the cooked vegetables at the bottom of the pan. Reserve the drippings in the roasting pan, if desired, to make chicken gravy.
Nutrition
- Calories: 400, Fat: 28g, Carbs: 10g, Protein: 30g
Cooking techniques
Roasting is a dry heat cooking method that results in beautifully browned, tender meat. The key is to start at a high temperature to crisp the skin and then lower the heat to cook through evenly.
Variations or substitutions
Feel free to swap in your favorite herbs or use other vegetables like potatoes, parsnips, or even sweet potatoes for roasting.
Storage tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
Notes
For a more intense flavor, let the herb butter rest overnight to let the flavors meld.
