Description
- Learn how to make the perfect whole roasted chicken with simple steps. Juicy, flavorful, and perfect for any occasion
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 tbsp olive oil or melted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Chicken: Remove giblets, rinse the chicken, and pat it dry.
- Season: Rub the chicken with olive oil or butter. Mix salt, pepper, paprika, rosemary, and thyme, and rub it over the chicken.
- Stuff the Cavity: Stuff the cavity with lemon halves, garlic, and onion quarters.
- Arrange Vegetables: Place chopped carrots and celery in a roasting pan, creating a bed for the chicken.
- Roast: Place the chicken breast-side up on the vegetables. Roast for 20 minutes per pound, basting occasionally.
- Check Temperature: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part of the meat.
- Rest: Let the chicken rest for 15 minutes before carving
Notes
- Crispy Skin: Pat the chicken skin dry and roast at a high temperature.
- Juicier Meat: Baste every 20 minutes during roasting.
- Aromatic Variations: Experiment with stuffing the cavity with oranges, herbs, or even apples for unique flavors.
- Gravy from Drippings: Use the pan drippings to create a rich gravy.
- Leftover Ideas: Use shredded chicken for salads, sandwiches, or soups.
- Prep Time: 15minutes
- Cook Time: 1 hour 30 minutes (based on a 4.5-pound chicken)