The Best Roast Chicken
This roast chicken is golden and delicious with crispy skin and a flavorful pan sauce.
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
This is a moist and delightful roast chicken, perfect for any dinner or special occasion.