Golden Juicy Roasted Chicken (Print Format)
Tender whole roasted chicken seasoned with herbs, garlic, and lemon for rich, crispy skin and juicy meat.
# Ingredients:
→ Poultry
01 -
1 whole chicken, approximately 5 pounds
→ Vegetables
02 -
2 whole carrots, peeled and cut
03 -
2 celery stalks, cut
04 -
1 medium onion, peeled and cut into wedges
05 -
1 bulb garlic, halved
06 -
1 lemon, halved
→ Herbs & Seasonings
07 -
1 sprig fresh thyme or 0.25 to 0.5 teaspoon dried thyme
08 -
2 sprigs fresh oregano or 0.5 to 1 teaspoon dried oregano
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Fats & Oils
11 -
3 tablespoons unsalted butter, softened
12 -
2 tablespoons olive oil
# Steps:
01 -
Preheat oven to 425°F and position the oven rack in the center. Place carrots, celery, onion, half of the garlic bulb, half the thyme, and half the oregano in a roasting pan. Squeeze juice from half a lemon over the vegetables and drizzle with 1 tablespoon olive oil. Toss gently to coat.
02 -
Remove chicken from packaging, discard giblets, and allow to rest at room temperature. Place chicken breast-side up on top of the vegetables in the roasting pan.
03 -
Carefully loosen the skin over the breast and legs and spread 2 tablespoons of softened butter evenly underneath. Spread the remaining butter over the skin. Season entire chicken, including the cavity, with kosher salt and freshly ground black pepper. Drizzle remaining olive oil over the chicken and inside the cavity, rubbing to coat evenly.
04 -
Place the remaining herbs, remaining half of the garlic bulb, and lemon half inside the cavity. Tie the legs together with kitchen twine and tuck wings underneath the bird to truss. This promotes even cooking and moisture retention but can be skipped if preferred.
05 -
Place the pan in the preheated oven and roast undisturbed for 60 minutes. If skin browns too quickly, loosely tent with foil. If skin remains pale after 60 minutes, continue roasting up to 15 additional minutes. Check internal temperature; chicken is done when breast registers 165°F.
06 -
Remove chicken from oven and let rest for 10 to 15 minutes to lock in juices. Carve and serve with preferred side dishes. Optionally garnish with fresh parsley.
# Tips:
01 -
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
02 -
If no roasting pan is available, an oven-proof Dutch oven or large casserole dish can be substituted.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze meat separately from bones for up to 3 months.
04 -
Pan drippings can be reserved to prepare a flavorful gravy.