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Roasted Whole Chicken

Savory Roasted Whole Chicken for Cozy Nights In

Experience the comfort of a Roasted Whole Chicken, featuring juicy meat and crispy skin, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Whole Chicken (4-5 pounds) Remove giblets for even cooking.
  • 1 tablespoon Olive Oil Can substitute with melted butter.
  • 2 teaspoons Kosher Salt Essential for seasoning.
For the Aromatics
  • 1 large Onion, Quartered Adds sweetness.
  • 2 Carrots, Roughly Chopped Any root vegetable can be used.
  • 2 Celery Stalks, Roughly Chopped Fennel is a good substitute.
  • 4 cloves Garlic, Minced Adds flavor.
  • 2 sprigs Fresh Rosemary Thyme can be used instead.
  • 4 sprigs Fresh Thyme Enhances the flavor.
  • 1 whole Lemon, Halved Can replace with lime.
For the Seasoning
  • 2 tablespoons Unsalted Butter, Softened Can be omitted for a lighter version.
  • 1 teaspoon Black Pepper For seasoning.
  • 1/2 teaspoon Paprika Brings smokiness.
  • 1/4 teaspoon Garlic Powder Contributes flavor.
  • 1/4 teaspoon Onion Powder Enhances savory notes.
For the Gravy
  • 1 cup Chicken Broth Vegetable broth is an alternative.

Equipment

  • Oven
  • roasting pan
  • Meat Thermometer
  • Baster

Method
 

Step‑By‑Step Instructions for Juicy Herb-Infused Roasted Whole Chicken
  1. Preheat your oven to 450°F (232°C). Pat the chicken dry inside and out, then season the cavity with salt, pepper, half of the lemon, rosemary, and thyme.
  2. Mix softened butter with paprika, garlic powder, and onion powder. Loosen the skin over the chicken breasts, and spread the flavored butter underneath.
  3. Spread remaining herb butter all over the exterior of the chicken, covering the legs and wings.
  4. Sprinkle the exterior with kosher salt and black pepper. Allow the chicken to come to room temperature.
  5. Arrange the onion, carrots, and celery in a roasting pan, scatter minced garlic and herb sprigs over the vegetables.
  6. Drizzle olive oil over the veggies and add chicken broth to the pan. Stir to coat before placing the chicken on top.
  7. Roast the chicken for 30 minutes at 450°F until golden-brown. Keep an eye on it!
  8. Reduce temperature to 350°F (175°C) and roast until internal temperature reaches 165°F (74°C), approximately 1 to 1.5 hours.
  9. Baste chicken with pan juices every 30 minutes during roasting.
  10. Let the chicken rest for 15-20 minutes before carving to ensure juiciness.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 10gProtein: 50gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze wrapped tightly for up to 3 months.

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