Roast chicken is the ultimate back pocket recipe for any home cook or professional chef, and there are many methods and opinions of how to achieve the best results. This recipe offers tons of great tips to achieve a well-seasoned, delicious, juicy roast chicken with crispy skin.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 3 1/2- to 4-pound chicken
- 4 tablespoons unsalted butter or extra-virgin olive oil
- 3 sprigs rosemary, plus 1 tablespoon chopped leaves
- 5 cloves garlic, smashed and peeled
- 6 wide strips lemon zest
- Kosher salt and freshly ground pepper
- 1 large onion, cut into wedges
- 2 to 3 carrots, cut into 1- to 2-inch chunks
Instructions
- Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425˚ F.
- Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
- Brush the herb butter all over the chicken; season generously with salt and pepper. Tuck the wing tips under the body and tie the drumsticks together using kitchen twine.
- Stir the onion and carrots into any remaining herb butter in the skillet; set the chicken on top, breast-side up. Transfer the skillet to the oven and roast until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165˚ F, 60 to 75 minutes. (Tent the chicken with foil if it is browning too quickly.)
- Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let rest 20 minutes, then carve. Serve the chicken with the vegetables and pan juices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 771 |
| Total Fat | 56 g |
| Saturated Fat | 20 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 55 g |
| Cholesterol | 247 mg |
| Sodium | 1227 mg |