Roasted Chicken

All you need are a few simple ingredients to make this tender and juicy Roasted Chicken recipe. Perfect for a Sunday night dinner or for entertaining guests!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 581kcal

Author John Kanell

Equipment

Roasting pan or large baking dish
Cooking twine

Ingredients

1 (3- to 4-pound/1.4- to 1.8kg) whole chicken giblets removed
2 tablespoons unsalted butter melted
1 tablespoon olive oil
1½ teaspoons salt
½ teaspoon ground black pepper
1 lemon halved
1 head garlic cut in half crosswise
6 sprigs fresh thyme divided
1 medium yellow onion sliced

Instructions

Preheat oven to 450°F.
Pat the chicken dry with paper towels and place in a large roasting pan.
In a small bowl, stir together melted butter, oil, salt, and pepper. Gently loosen the skin on the chicken breast and thighs and rub the butter mixture under the skin and all over the outside of the chicken.
Squeeze the lemon over the chicken, and place the rinds in the cavity along with the halved garlic and 3 thyme sprigs. Using kitchen twine, tie the legs together. Place the onion slices and the remaining 3 sprigs of thyme around the chicken in the bottom of the pan.
Place the roasting pan in preheated oven and immediately reduce the temperature to 425°F. Bake until golden brown and a thermometer inserted in the thickest part registers 165°F, about 1 hour 15 minutes to 1 hour 30 minutes, basting with juices every 30 minutes. Let rest at room temperature for 15 minutes before carving. Serve with roasted onion and pan drippings.

Video

Notes

Make sure to remove as much moisture from the chicken as possible before you start seasoning it. The more dry your chicken, the crispier the skin will be.
Rubbing the butter mixture underneath the skin ensures that flavor will soak into the meat itself instead of just sitting on top of the skin.
Don’t skip resting the chicken before serving. Resting the chicken after roasting allows the juices to soak back into the meat, so the chicken is more moist and tender. If you cut into the chicken too soon, the juices will run out onto the cutting board.
Make sure to use kitchen twine to truss the chicken, as it’s oven-safe. You shouldn’t skip tying the legs together as it creates a uniform shape that helps the chicken cook evenly. It also prevents the chicken breasts from drying out due to an exposed cavity.
There is no need to rinse raw chicken. Simply pat the chicken dry of any moisture with a paper towel.
When you baste the chicken, work quickly. You lose heat every time you open the oven door to baste, so avoid leaving the oven door open for long periods.

Nutrition

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