Perfect Roast Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 1 fresh whole chicken (about 4 pounds)
  • Coarse salt and freshly ground pepper
  • 1 lemon, cut into ¼-inch rounds
  • 4 sprigs rosemary
  • 3 garlic cloves, crushed
  • 2 tablespoons unsalted butter, room temperature
  • Oive oil (optional)
Instructions
  1. Heat the oven to 450 degrees. Remove all the "giblets" from the chicken cavity. This part took some getting used to but I can totally handle it like a pro now! Let the chicken rest at room temperature. Seriously, let it rest. In the past, I've skipped this step because I'm impatient, and maybe that's why I could never quite get the chicken right.
  2. Rinse chicken under cold water, then pat dry inside and out. Season the cavity with salt and pepper, then stuff with lemon, rosemary, and garlic. Rub the skin with the butter which you also let sit at room temperature. Again, I learned this the hard way. It's really hard to heat the butter to room temperature without it melting, so just let it hang out with the chicken for an hour.
  3. Tie the chicken legs together with the twine to keep the goodies inside. Rub some butter under the skin as well. Season all over generously with salt and pepper. I got really generous, and it was amazing.
  4. Place chicken in a large ovenproof skillet or a small roasting pan. You can add a rack to keep the chicken from sticking to the bottom of the pan. I just sprayed the pan with cooking spray and put the chicken in the pan. It stuck a little but it was fine. Drizzle with some olive oil if you want extra crispy skin.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/perfect-roast-chicken/