Roasted Whole Chicken: The Ultimate Guide to Perfect Results
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- 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
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lemon, halved
- 2 tablespoons unsalted butter, softened
- Seasonings: kosher salt, black pepper, paprika, garlic powder, onion powder
- 1 cup chicken broth
- Instructions:
Instructions
- Preheat oven to 450°F (232°C). Pat the chicken dry inside and out.
- Season the cavity with one lemon half and two sprigs each of rosemary and thyme.
- Mix softened butter with paprika, garlic powder, and onion powder; spread under the skin.
- Season the chicken with salt and pepper.
- Place onion, carrots, celery, minced garlic, remaining herbs in a roasting pan; drizzle with olive oil.
- Add chicken broth to the pan and place the chicken on top of vegetables.
- Roast for 30 minutes at high heat for crispy skin; then reduce temperature to 350°F (175°C) and continue roasting for about 1 hour until internal temperature reaches at least 165°F (74°C).
- Let rest for 15–20 minutes before carving.
- Helpful Notes:
Nutrition
- Serving Size: Approximately 6 ounces (170g)
- Calories: 360
- Sugar: 1g
- Sodium: 460mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg