Roast Chicken
A golden, juicy whole roast chicken rubbed with herb butter and stuffed with lemon and garlic. A reliable Sunday dinner that fills the kitchen with an irresistible smell.
Ingredients
Instructions
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Take the chicken out of the refrigerator 20 minutes before cooking and pat it thoroughly dry inside and out with paper towels; dry skin is the key to crispiness.
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Heat the oven to 425°F (220°C) and set a rack in the lower third. Line a roasting pan with foil and set a rack inside if you have one.
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Mix the softened butter with the minced garlic, thyme, rosemary, salt, and pepper until evenly combined.
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Loosen the breast skin with your fingers and spread about half the herb butter underneath the skin, then rub the rest over the outside of the chicken.
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Season the cavity with a pinch of salt and pepper, then stuff it with the lemon halves, smashed garlic, onion quarters, and parsley sprigs.
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Tie the legs together with kitchen twine and tuck the wing tips under the body so they don't burn.
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Place the chicken breast-side up on the rack, drizzle with the olive oil, and roast for 1 hour 15 minutes, until the thickest part of the thigh registers 165°F.
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Transfer the chicken to a cutting board, tent loosely with foil, and rest for 15 to 20 minutes before carving so the juices redistribute.
Nutrition
Per serving, estimated.
- Calories
- 410 kcal
- Protein
- 38g
- Carbs
- 2g
- Fat
- 28g
- Fiber
- 0g
Tips
- Dry the chicken well and let it sit at room temperature before roasting; moisture on the skin is the enemy of crispness.
- Always roast to temperature, not just time. A probe thermometer in the thigh should read 165°F for safe, juicy meat.
- Resting is not optional. Carving too early lets the flavorful juices run out onto the board instead of staying in the meat.
Variations
- Swap the lemon for a whole head of garlic halved crosswise for a mellow, roasted-garlic flavor.
- Add a handful of roughly chopped carrots and potatoes to the pan for the last 45 minutes to roast alongside the chicken.
- Use smoked paprika and a little cayenne in the butter for a warm, lightly spiced skin.
Frequently Asked Questions
Use an instant-read thermometer in the thickest part of the thigh, away from the bone. It should read 165°F. The juices should also run clear when pierced.
Yes. Plan roughly 15 minutes per pound at 425°F, and always confirm with a thermometer. A 3 lb bird may take about 1 hour, while a 6 lb bird can take up to 1 hour 45 minutes.
Most often the skin was damp or the oven was too low. Pat the chicken completely dry, roast at 425°F, and avoid basting, which steams the skin. You can also broil for the last 2 to 3 minutes.
Store carved meat in an airtight container in the refrigerator for up to 4 days. It is great in sandwiches, salads, soups, or tossed with pasta.
