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Roasted Chicken

A simple and delicious roasted chicken recipe that delivers juicy meat and crispy skin with herby flavors.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 whole chicken 1 whole chicken Approximately 4-5 pounds
  • 1/2 cup soft butter Use unsalted butter, not margarine
  • 2 tablespoons chopped fresh rosemary Fresh herbs for flavor
  • 2 tablespoons chopped fresh thyme Fresh herbs for flavor
  • 4 cloves garlic Minced
  • 1 pinch salt To taste
  • 1 pinch pepper To taste
  • 2 halves lemon For adding flavor in cavity
  • a few sprigs fresh herbs For stuffing into the cavity
For roasting veggies (optional)
  • 2 cups mixed vegetables Carrots, potatoes, or brussels sprouts
  • 2 tablespoons olive oil For tossing vegetables
  • 1 pinch salt To taste

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Pat the chicken dry with paper towels.
  3. Mix together the soft butter, chopped rosemary, thyme, minced garlic, salt, and pepper.
  4. Rub the herb butter mixture under the skin of the chicken, particularly on the breast and thighs.
  5. Stuff the chicken cavity with lemon halves and fresh herb sprigs.
Cooking
  1. Place the chicken breast side up in a roasting pan, tucking the wings under if desired.
  2. Roast the chicken in the preheated oven for approximately 75 minutes, or until the internal temperature reads 165°F.
  3. Baste the chicken once or twice if you feel fancy during the roasting process.
  4. After roasting, let the chicken rest for at least 10-15 minutes before carving.
Serving
  1. Serve the chicken with roasted vegetables or your choice of sides.

Notes

If you have leftovers, slice them and wrap snugly in foil or a lidded glass dish, adding a bit of broth to keep them juicy. Store in the fridge for up to 3-4 days. Chicken sandwiches with leftovers are highly recommended!