Golden Juicy Whole Chicken (Printer-Friendly)
Juicy whole chicken roasted with herbs, garlic, and lemon, offering tender meat and crispy skin.
# What You’ll Need:
→ Poultry
01 -
1 whole chicken (approximately 5 lbs)
→ Vegetables
02 -
2 whole carrots, peeled and cut
03 -
2 celery stalks, cut
04 -
1 medium onion, peeled and quartered
05 -
1 bulb garlic, halved crosswise
→ Herbs
06 -
1 sprig fresh thyme (or ¼ to ½ teaspoon dried thyme)
07 -
2 sprigs fresh oregano (or ½ to 1 teaspoon dried oregano)
→ Citrus
08 -
1 lemon, halved
→ Fats & Oils
09 -
4 tablespoons salted butter, softened to room temperature
10 -
3 tablespoons olive oil
→ Seasoning
11 -
1½ teaspoons kosher salt
12 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 425°F and position the rack in the center. Remove chicken from packaging, discard giblets, and allow to come to room temperature while preparing vegetables.
02 -
Place carrots, celery, onion, half the garlic bulb, half the thyme, and half the oregano in a roasting pan. Squeeze half a lemon over the vegetables and drizzle with 1½ tablespoons olive oil. Toss to combine evenly.
03 -
Place the chicken breast side up atop the vegetables. Gently separate skin from the breast meat and spread 3 tablespoons of softened butter evenly underneath the skin. Spread remaining butter on top of the skin. Season entire chicken, including the cavity, with kosher salt and black pepper.
04 -
Drizzle remaining 1½ tablespoons olive oil inside cavity and rub around. Insert remaining herbs, garlic half, and lemon half inside the cavity. Tie legs together with kitchen twine and tuck wings under the bird. Trussing is optional.
05 -
Place the pan in the oven and roast for 60 minutes without opening the door. If breast browns quickly, tent loosely with foil to prevent over-browning. If still pale at 60 minutes, continue roasting uncovered.
06 -
After initial roasting, check the internal temperature at the thickest part of the breast. If below 165°F, roast in 10- to 15-minute increments until 165°F is reached.
07 -
Remove chicken from oven and let rest for 10 to 15 minutes before carving to allow juices to redistribute.
08 -
Carve and serve alongside preferred roasted vegetables or side dishes. Optional garnish: sprinkle with fresh parsley.
# Helpful Hints:
01 -
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety.
02 -
If chicken browns too rapidly during roasting, tent with foil to prevent burning.
03 -
Leftover chicken meat should be cooled completely before storing in airtight containers for up to 4 days refrigerated or frozen up to 3 months.