Classic Roast Chicken
A succulent whole chicken roasted to golden perfection with crisp skin and aromatic herbs.
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Ingredients
- 4 lbs Whole chicken
- 4 tablespoons Unsalted butter, softened
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 head Garlic
- 1 whole Lemon
- 1 large Yellow onion
- 1 tablespoon Olive oil
Instructions
- 1
Preheat your oven to 425°F (218°C) and remove the giblets from the chicken cavity.
- 2
Pat the chicken extremely dry with paper towels; dry skin is the secret to a crispy finish.
- 3
Season the cavity generously with salt and pepper, then stuff with the halved lemon, halved garlic head, and herb sprigs.
- 4
Tie the legs together with kitchen twine and tuck the wing tips under the body.
- 5
Rub the softened butter all over the outside of the chicken and season the skin thoroughly with salt and pepper.
- 6
Place the chicken on a roasting pan atop sliced onions to act as a natural rack.
- 7
Roast for 75 to 90 minutes, or until an instant-read thermometer reaches 165°F in the thickest part of the thigh.
- 8
Remove from the oven and let the chicken rest for at least 15 minutes before carving to retain juices.
Nutrition per Serving
480
Calories
42g
Protein
4g
Carbs
32g
Fat
1g
Fiber
1g
Sugar
850mg
Sodium
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