The Best Roast Chicken
Everyone loves a good roast chicken. In my family, we grew up having roast chicken at least once a week. It’s easy and feeds a family of 4 or 5 quite well. This is the best roast chicken recipe I have. The chicken is roasted to perfection and results in a moist, flavorful chicken that you will want to make again. Slathered with a herbed garlic butter both under and on top of the skin and fresh lemon juice on top, creates a crispy and flavorful chicken that’s ready in one to one and a half hours depending on the size of your bird.
When I say this is the best roast chicken, I am telling the truth. In my opinion it is. One of the best things about it is that the pan juices it creates make a wonderful sauce to serve with the chicken.
To get the chicken slathered with the delicious garlic and herb butter you first need to separate the skin of the chicken from the meat. To accomplish this I suggest this trick, use a small spoon and turn it so the back of the spoon is facing up (the skin) and insert it under the skin at the breast then slide it up and back deeper under the skin until all of the skin you want to cover with butter, is separated from the meat. If you prefer to marinate only the breast then only separate the skin on the breasts.
What butter you have left, gently rub over the outside of the chicken. The trick to getting it to spread is to make sure the chicken is DRY. Dry it with paper towels before doing this and you will have no problem.
To add even more flavor to the roast chicken, cook it on a bed of veggies. I suggest carrots and onions at the minimum. You can add garlic, celery or your favorite root veggies too.
Stuff the cavity of chicken with the lemon halves and more herbs for an extra boost of flavor.
The Best Roast Chicken
Equipment
- 1 Roasting pan or dutch oven
Ingredients
For the Butter Mixture
- 1 stick butter, melted
- 1 TSP Poultry seasoning
- ½ tsp each salt and pepper
- 3 cloves garlic, minced
- 1 tsp rosemary, chopped fine
- 1 Tbsp parsley, finely chopped or dried
For the Chicken
- 1 4-5 lb Whole Chicken
- 2 tsp olive oil
- Salt & Pepper
- 1 med lemon, quartered
- 1 sprig Fresh Rosemary
For the Chicken to sit on
- 1 med onion, quartered
- 1 head garlic, sliced in half horizontally
- 1 cup chicken broth or white wine
Instructions
- Preheat oven to 450℉ with shelf in the middle rack position
- Bring the Chicken to room temperature for 30 minutes while the oven is preheating.
- Mix together the butter ingredients
- Place the chicken in a bowl with the cavity upwards. Take a small spoon and separate the skin from the flesh of the breast. Spoon in the butter mixture under the skin. Save a bit for the skin.
- Place the chicken into the dutch oven on top of the onions and garlic.
- Smear the remaining butter mixture over the outside of the chicken including the legs and wings.
- Squeeze the lemons over the chicken, then stuff the used lemon wedges into the cavity of the chicken. Add the rosemary sprig.
- Tie the legs together with butchers twine and tuck the wing tips under the chicken.
- Sprinkle liberally with Salt and pepper
- Pour the chicken broth or wine around the chicken in the pot,
- Transfer to the 450℉ oven for 10 minutes then reduce the temperature to 350℉ for an additional 1 hour and 15 minutes or until an internal temperature of 165℉ is reached. Baste the chicken with the pan juices at the 30 minute and 1 hour mark.
- When done, remove from oven and let rest 15 minutes UNCOVERED
- Serve with the strained pan juices or make a gravy.
Notes
How long does it take to cook the best roast chicken?
Well, the long and short of it is that the amount of time depends on the size of your chicken. That’s pretty much a given. You want to cook your chicken until it reaches an internal temperature of 165 degrees F (75C) or until the juices run clear.
For this recipe I suggest cooking for a short time at a high temperature then reducing the temperature for a longer time. The basic rule is 10 minutes at 450 degrees F then 20 minutes for every 500g (1 lb) at 350 degrees F (180C) or until the juices run clear.
What do I do with the Pan juices?
The simple answer is NOTHING. If you want to transform the pan juices into a gravy you can absolutely do that (recipe below) or you can just strain the liquid from the roasting pan and use it as is! It really is a flavor bomb and it really doesn’t need anything done to it. This makes your dinner so much quicker and much less in the way of dirty dishes too, and that’s always a bonus.
To make Gravy: steps below
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups of the pan juices (strained). *If there is not 2 cups, top it off with chicken broth.
Melt the butter over medium heat and add the flour to make a roux. cook the roux for 2 minutes to get rid of the flour taste then slowly, while whisking, add in the pan juices (and broth if using), once combined, let the gravy cook for a few minutes to thicken. Check for seasoning and adjust with salt and pepper as you feel necessary.
What to serve with the best roast chicken?
Serve your roast with whatever side you and your family like. I suggest potatoes such as mashed potatoes, here is the recipe for my Instant pot mashed potatoes or roasted potatoes (cook at the same time as the chicken), scalloped potatoes, mashed cauliflower and the veggies from the pan. Of course extra veggies of your choice as well if you like.