Roast Chicken Recipe
This roast chicken is so flavorful and juicy you’ll never believe how easy it is to make. Perfect for a satisfying main course.
Equipment
- roasting pan
- Aluminum foil
- Digital meat thermometer
- Small bowl
- Kitchen twine
Ingredients
Chicken and Seasonings
- 1 whole Chicken (4-6 lb)
- ¼ cup Yellow onion
- 1 bulb Garlic
- 4-5 leaves Sage
- 3-4 sprigs Thyme
- 4 tablespoon Butter (melted)
- 4 cloves Garlic pressed
- Salt
- Black pepper
Instructions
Preparation
- Preheat the oven to 425° and line a roasting pan with aluminum foil for easy clean-up.
- Take chicken out of the package and rinse it off. Take out giblets and neck if included.
- Pat chicken dry with a paper towel.
- Cut off the very tip of the bulb of garlic to expose the garlic flesh.
- Season inside the cavity with salt and pepper.
- Insert half a lemon, quarter of an onion, garlic bulb, sage, and thyme into the cavity and tie the legs together with kitchen twine.
- In a small bowl, combine melted butter and pressed garlic cloves. Brush the chicken all around with garlic butter.
- Generously season the chicken all over with salt and pepper.
Roasting Chicken In The Oven
- Place chicken into the prepared roasting pan and into the oven.
- Bake chicken for an hour and twenty minutes to an hour and a half, until the juices run clear.
- Check for doneness with a digital meat thermometer, ensuring the internal temperature reaches 165° in the center of the breast.
- Take the chicken out of the oven, tent it with foil loosely and let it rest for 10-15 minutes.
Adding Vegetables (Optional)
- Add vegetables to the roasting pan while chicken is cooking, halfway through or during the last 20-30 minutes.
- For potatoes: cut into quarters, toss with canola oil, salt, pepper, and garlic powder, and spread in the roasting pan halfway through.
- For carrots, onion, and celery: cut, toss in canola oil, salt, pepper, and garlic powder and spread around the chicken in the last 20-30 minutes.
- For mixing potatoes and other vegetables, cut potatoes into smaller pieces to cook through faster.
Notes
Store leftover chicken in an airtight container in the refrigerator for about 3-4 days. Reheat in the air fryer at 360°F for about 4-5 minutes or in the oven at 350°F for about 10 minutes until heated through.
Nutrition
Serving: 1servingCalories: 583kcalCarbohydrates: 3gProtein: 41gFat: 44gSaturated Fat: 17gCholesterol: 194mgSodium: 255mgPotassium: 452mgFiber: 1gSugar: 1gVitamin A: 695IUVitamin C: 14mgCalcium: 39mgIron: 2mg
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