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Roasted Whole Chicken

Savory Roasted Whole Chicken That Will Wow Your Dinner Guests

Experience the deliciousness of a Roasted Whole Chicken that fills your kitchen with irresistible aromas and delights every dinner guest.
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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: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4-5 pounds Whole Chicken Choose for even cooking and maximum juiciness.
  • 2 tablespoons Olive Oil Enhances flavor and aids in achieving a crispy skin.
For the Aromatics
  • 1 large Onion Yellow or sweet varieties are best.
  • 3 medium Carrots Provides sweetness and flavor depth.
  • 2 stalks Celery Offers crunchy freshness.
  • 4 cloves Garlic Minced; use garlic powder if fresh is not available.
For the Seasoning and Flavor
  • 2 tablespoons Fresh Rosemary Provides fragrant herbal notes.
  • 2 tablespoons Fresh Thyme Provides fragrant herbal notes.
  • 1 whole Lemon Brightens flavors.
  • 4 tablespoons Unsalted Butter Moistens and enriches the chicken.
  • 1 tablespoon Kosher Salt Essential for flavor enhancement.
  • 1 teaspoon Black Pepper Essential for flavor enhancement.
  • 1 teaspoon Paprika Boosts chicken's flavor profile.
  • 1 teaspoon Garlic Powder Boosts chicken's flavor profile.
  • 1 teaspoon Onion Powder Boosts chicken's flavor profile.
For Cooking
  • 1 cup Chicken Broth Keeps vegetables moist while roasting.

Equipment

  • Roasting Pan
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) to develop a crispy skin.
  2. Pat the chicken dry, season the cavity with salt, and add lemon and herbs.
  3. Mix softened butter with spices to create herb butter.
  4. Loosen the chicken skin and spread the herb butter under and on top.
  5. Season the chicken exterior with kosher salt and black pepper.
  6. Place diced onion, carrots, celery, garlic, and herbs in the pan and drizzle with oil.
  7. Position the chicken on the vegetables in the roasting pan and roast for 30 minutes.
  8. Reduce the temperature to 350°F (175°C) and roast for an additional 1 to 1.5 hours.
  9. Baste the chicken with pan juices every 30 minutes.
  10. Let the chicken rest for 15-20 minutes under foil before carving.
  11. Carve and serve the roasted chicken with vegetables or your choice of sides.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 2mg

Notes

Ensure to baste regularly for a moist chicken and experiment with glazes for unique flavors.

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