WHOLE ROASTED CHICKEN

This Whole Roasted Chicken is a comforting classic that is so much easier to pull off than you might think. It's tender on the inside, crispy on the outside and is the perfect meal to satisfy the whole entire family.

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings Servings

Ingredients

1 Whole Chicken ~3-4 pounds, gizzards and giblets removed*
½ cup Butter softened, at room temperature
3 large Carrots peeled and chopped
1 bunch Celery chopped
1 White Onion cut into quarters
1 Lemon halved
1 tbsp Dried Basil
1 tbsp Dried Oregano
1 tbsp Dried Parsley
1 tbsp Dried Rosemary
1 tbsp Dried Thyme
1 tbsp Garlic Powder
1 tbsp Onion Powder
Salt and Pepper to taste (be generous)

Instructions

Preheat the oven to 425°F and adjust the oven rack to the lowest position.
In a bowl, add the butter and all of the spices to make the garlic herb butter.
Mix until well combined.
Arrange the chopped celery, carrots, and all but 1 quarter of the onion at the bottom of a roasting pan or baking dish. I put a ring of foil in there as well to help keep things elevated but it's not really necessary, especially if you have a roasting rack. Sprinkle the veggies with a drizzle of olive oil, salt, and pepper, if desired.
Pat the chicken dry with paper towel.
Using your fingers, carefully separate the chicken skin from the breast meat by gently pulling it apart being careful not to tear the skin. If you're having trouble reaching the back, use the end of a long spoon or a chopstick to help you.
Use your hands to smear the garlic butter underneath the chicken skin trying to get it as evenly spread out as possible.
Transfer the chicken to the roasting dish (breast side up) and smear the remaining garlic herb butter all over the entire chicken, inside and out, being sure to get in all the crevices.
Carefully stuff one lemon half and the last quarter of the onion into the cavity.
Roast the chicken (uncovered) for approximately 20 minutes per pound (mine took 80 minutes), basting it with herb butter or olive oil every 20 or so minutes. Let it rest for at least 10 minutes before carving or slicing. Serve with the roasted veggies, pan drippings and remaining lemon half cut into slices.

Notes

Tie the chicken with kitchen twine to keep the legs and wings closer to the body. This makes the chicken cook more evenly and prevents the chicken breasts from drying out before the thighs and legs are properly cooked. Some chickens already come prepared like this but others, you'll have to easily do yourself.

The time it takes your chicken to cook will depend on your oven and how big your chicken is. The chicken is done when an Instant Read Thermometer registers at 165°F when inserted into the center without touching the bone. As a general rule of thumb, it should take about 20 minutes per pound to roast. I like to start checking on my chicken around the 40 minute mark and then again every 10-15 minutes after that.

Try this whole roasted chicken with my homemade chicken seasoning!

Nutrition