Description
This recipe for the Best Roasted Chicken features a juicy, flavorful whole chicken roasted to perfection with a delightful combination of garlic, lemon, and fresh thyme. The chicken is roasted on a bed of aromatic vegetables, then basted regularly to develop a crispy, golden skin. Perfect for a comforting family dinner, this simple yet elegant dish delivers tender meat and savory pan drippings ideal for homemade gravy.
Ingredients
Units
Scale
Vegetables
- 1 large carrot, halved lengthwise and cut into thirds
- 1 stalk celery, cut into large thirds
- 1/2 yellow onion, cut into 2 large pieces
Chicken and Seasoning
- 1 – 2-4 pound whole chicken, giblets removed and patted dry
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon grated lemon zest
- 3 tablespoons olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
For the Cavity
- 1 head garlic, top sliced off
- 1 lemon, cut in half
- 4–6 sprigs fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken at a high temperature to achieve crispy skin.
- Prepare Butter Mixture: In a small bowl, combine the melted butter, minced garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked black pepper, stirring well to blend the seasonings.
- Arrange Vegetables and Chicken: Place the cut celery and carrots in a cast iron skillet or oven-safe pan. Pat the chicken dry with paper towels for a crispy finish and place it breast side up on top of the vegetables.
- Apply Butter Mixture: Rub the butter mixture liberally under the skin of the chicken and inside the cavity for maximum flavor infusion.
- Stuff the Chicken Cavity: Fill the cavity of the chicken with the halved head of garlic, yellow onion pieces, lemon halves, and fresh thyme sprigs. Optionally, tie the drumsticks together with kitchen twine to help the chicken maintain its shape during roasting.
- Oil and Season the Skin: Drizzle the olive oil over the chicken skin and use a basting brush to coat evenly. Season generously with salt and freshly cracked black pepper for crisp, flavorful skin.
- Roast the Chicken: Place the skillet with the chicken in the middle rack of the oven. Roast for 1 hour and 15-30 minutes, basting every 30 minutes with pan juices, until the internal temperature at the thickest part reaches 165°F.
- Rest the Chicken: Remove the chicken from the oven and let it rest in the skillet for 10-15 minutes to allow juices to redistribute, ensuring moist meat.
- Carve and Serve: Carve the chicken and serve with the pan drippings or save the drippings to make delicious homemade chicken gravy.
Notes
- Make sure to use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for safe consumption.
- Resting the chicken before carving is essential to keep the meat juicy and tender.
- Use a cast iron skillet if possible for even heat distribution and better roasting results.
- Kitchen twine helps keep the chicken shape intact but is optional.
- For extra crispy skin, pat the chicken skin very dry before applying butter and oil.
- The pan vegetables can be served alongside the chicken for a complete meal.
- Leftover pan drippings are perfect for making rich homemade gravy.
Nutrition
- Serving Size: 1/6 of a whole chicken
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
