Classic Roast Chicken

Experience the comforting aroma and delicious taste of a Classic Roast Chicken, featuring a golden-brown, crispy skin and succulent, moist meat infused with simple herbs and aromatics. It's the quintessential centerpiece for any Sunday dinner or special occasion.

Classic Roast Chicken
  • Prep time: 11 minutes
  • Cook time: 31 minutes
  • Total time: 42 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 1 (3.5 to 4 lb) whole chicken
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 lemon, quartered
  • 4 cloves garlic, smashed
  • 1 large yellow onion, quartered
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Remove giblets from the chicken cavity. Pat the chicken thoroughly dry, inside and out, with paper towels.
  3. In a small bowl, mix softened butter with salt, pepper, dried thyme, and dried rosemary.
  4. Gently loosen the skin over the chicken breasts and thighs, and spread about half of the herb butter underneath the skin.
  5. Rub the remaining herb butter all over the outside of the chicken.
  6. Stuff the chicken cavity with the quartered lemon, smashed garlic cloves, quartered onion, and fresh rosemary and thyme sprigs.
  7. Truss the chicken legs together with kitchen twine, if desired, and tuck the wing tips under the body.
  8. Place the chicken on a rack in a roasting pan.
  9. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear.
  10. Let the chicken rest for 10-15 minutes before carving.

Tips

  • Drying the chicken thoroughly is crucial for crispy skin.
  • Allowing the chicken to rest before carving ensures juicier meat.
  • Use a meat thermometer to guarantee the chicken is cooked to a safe temperature.

Frequently Asked Questions

How do I truss a chicken?

Trussing involves tying the legs together and tucking the wings. This helps the chicken cook more evenly and creates a neater presentation.

What if the skin starts to brown too quickly?

If the skin is browning too fast, loosely tent the chicken with aluminum foil to protect it while it continues to cook.

How long can I store leftover roast chicken?

Leftover roast chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It's great for sandwiches, salads, or reheating.