Description
Make succulent whole roasted chicken that’s golden brown, crispy, and full of flavor! This is a simple method for perfect roasted chicken with butter, garlic, and herbs.
Ingredients
Scale
- 3 to 4 pound whole broiler-fryer chicken
- 3 tablespoons butter, melted
- 3 cloves garlic, minced
- ¾ teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon lemon pepper seasoning
- 1 lemon, quartered
- 3 sprigs fresh rosemary
- 4 cloves garlic, peeled
Instructions
- Prep the oven: Preheat oven to 450˚F.
- Prep the chicken: Remove the giblets from inside of the chicken’s cavity. Thoroughly dry the chicken with paper towels, then place it breast side UP on a rack set over a shallow roasting pan or jelly roll pan.
- Add melted butter and garlic: Brush the chicken with the melted butter. Sprinkle or rub the minced garlic all over the chicken.
- Make the seasoning: In a small bowl, combine the salt, basil, thyme, and lemon pepper.
- Season the chicken: Rub the prepared seasoning onto the chicken. Add some salt to the inside of the cavity and fill the cavity with lemon slices, rosemary, and garlic cloves.
- Roast: Tie the legs together with kitchen twine and tuck the wings under the body of the chicken. Roast, uncovered, for 10 minutes.
- Reduce the temperature: Reduce the oven temperature to 350˚F and continue to cook until done, about 1 more hour and 10 minutes, or until the internal temperature of the chicken reaches 165˚F.
- Finish and serve: Remove the roasted chicken from the oven and baste it with the juices. Let it rest for 10 to 15 minutes before cutting and serving.
Notes
Take the chicken out of the fridge 30 minutes ahead of roasting so it cooks evenly. Use an instant-read meat thermometer to ensure the internal temperature reaches 165ºF.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 443 kcal
- Sugar: 1 g
- Sodium: 627 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 145 mg
Keywords: roast chicken, whole roasted chicken, dinner, crispy chicken skin, easy roast chicken recipe