Roasted Whole Chicken: The Ultimate Guide to Perfect Results
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 whole chicken (4–5 pounds), giblets removed
- 1 tablespoon olive oil
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, minced
- Fresh herbs (rosemary and thyme)
- 1 lemon, halved
- 2 tablespoons unsalted butter, softened
- Kosher salt and black pepper
- Instructions:
Instructions
- Preheat oven to 450°F (232°C).
- Pat the chicken dry inside and out. Season the cavity with half of the lemon and herbs.
- Combine softened butter with spices in a bowl; then spread under the chicken skin.
- Season the entire chicken with salt and pepper.
- Place vegetables in a roasting pan; drizzle with olive oil and add chicken broth.
- Position the seasoned chicken on top of the veggies in the pan.
- Roast for 30 minutes, then reduce temperature to 350°F (175°C) for an additional hour to hour and thirty minutes until it reaches an internal temperature of 165°F (74°C).
- Baste every 30 minutes during cooking for added moisture.
- Let rest for 15 minutes before carving.
- Helpful Notes:
Nutrition
- Serving Size: 1/8 of a whole chicken (approximately 200g)
- Calories: 360
- Sugar: 0g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg