Oven Roasted Whole Chicken
Oven roasted chicken is easy to master at home. Simply season it well, tuck some fresh herbs and lemon inside, and rub with butter before roasting at high heat. The result is deliciously crispy skin and tender, juicy meat in every bite.
Servings: 4 to 6 servings
Ingredients
- 1 whole chicken 3-1/2 to 4-1/2 pounds
- Salt and freshly ground black pepper
- 1 lemon quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 to 3 tablespoons butter softened
Instructions
- Preheat the oven to 425°F. Remove the giblets, liver, heart, and any other parts from the cavity of the chicken, then pat the chicken dry with paper towels inside and out.
- Trim off the wing tips at the first joint using a sharp knife or poultry shears and save them for stock if desired.
- Season the cavity generously with salt and pepper. Stuff loosely with lemon wedges and fresh herbs. If you prefer, you can truss the bird (instructions in post), or simply tie the ends of the drumsticks together with a piece of twine.
- Use your fingertips to rub the softened butter over the entire surface of the chicken. Sprinkle generously with salt and pepper.
- Lightly coat the bottom of a heavy ovenproof skillet or small roasting pan with nonstick spray. Place the chicken in the pan, breast side up.
- Roast the chicken for 45 minutes, basting with pan juices after about 25 minutes.
- After 45 minutes, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. A temperature of 165° means it's done.
- Transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 10 minutes before carving (see notes for tips).
Notes
How To Carve A Roast Chicken
- Slice through the skin between the thigh and breast, gently pulling the leg outward to locate the joint. Cut through the joint to remove the leg.
- Separate the thigh from the drumstick by bending them apart and cutting through the joint. Repeat with the other leg, then remove the wings.
- For the breasts, slice down along the breastbone, keeping the knife close to the ribcage. Remove each breast in one piece, then slice crosswise into portions.
- Arrange on a platter and drizzle with any remaining pan juices.
Nutrition
Calories: 469 | Total Fat: 34g | Cholesterol: 158mg | Sodium: 325mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 36g