Roast Chicken

  4.0 – 3 reviews  • Main Dish
Level: Easy
Total: 1 hr 50 min
Active: 15 min
Yield: 6 to 8 servings (about 6 cups shredded)

Ingredients

  1. 1 6-pound roasting chicken, giblets removed
  2. Kosher salt and freshly ground pepper
  3. 1 head garlic, halved crosswise
  4. 1 shallot, halved lengthwise
  5. 6 to 8 sprigs thyme
  6. 4 to 6 sprigs rosemary and/or sage
  7. 4 bay leaves
  8. 1 lemon, halved
  9. 2 tablespoons vegetable oil

Instructions

  1. 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.
  2. 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. 
  3. 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

David Ford
This is a yummy easy roasted chicken recipe.  Followed it to a tee.  Very moist and flavorful. 

 

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