| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings (about 6 cups shredded) |
Ingredients
- 1 6-pound roasting chicken, giblets removed
- Kosher salt and freshly ground pepper
- 1 head garlic, halved crosswise
- 1 shallot, halved lengthwise
- 6 to 8 sprigs thyme
- 4 to 6 sprigs rosemary and/or sage
- 4 bay leaves
- 1 lemon, halved
- 2 tablespoons vegetable oil
Instructions
- Position a rack in the lowest part of the oven (remove the other racks); preheat to 450˚. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff the garlic, shallot, thyme, rosemary and/or sage, bay leaves and lemon into the cavity.
- Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the skin is golden brown and crisp and a thermometer inserted into the thigh registers 165˚, 1 hour 15 minutes to 1 hour 30 minutes.
- Transfer the chicken to a rack set on a rimmed baking sheet and let rest at least 20 minutes before carving and shredding.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 599 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 44 g |
| Cholesterol | 214 mg |
| Sodium | 869 mg |
Reviews
This is a yummy easy roasted chicken recipe. Followed it to a tee. Very moist and flavorful.