Whole Roasted Chicken

This easy roasted chicken is juicy, tender, and full of flavor thanks to a simple herb butter and brine. With crispy golden skin and perfectly seasoned meat, it’s a classic, foolproof meal for any occasion.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: American

Keyword: roasted chicken, whole chicken

Servings:

Calories: 605kcal

Author: Misty Tannery

Equipment

Ingredients

4-5 pound whole chicken brined and rinsed
10 Tablespoons butter softened
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon granulated garlic
1 teaspoon herbs de provence
½ teaspoon pepper
1 onion peeled and quartered
2 lemons 1 quartered, 1 sliced
5 garlic cloves

Instructions

Place brined and dried chicken on rack in oven safe pan.
Preheat the oven to 400℉.
in a small bowl combine 8 Tablespoons softened butter (one stick), ½ teaspoon of each dried herb (not pepper) and 2 minced garlic cloves and smash all together. This creates a compound butter. Set aside
Mix the rest of the herbs together in a separate small bowl.
Stuff the chicken cavity with onion, quartered lemon (squeezing slightly, 3 whole peeled garlic cloves, 2 Tablespoons butter cut up and ½ teaspoon pepper.
Loosen the skin of the chicken breast. Pierce meat with fork all over. Rub the butter mixture under the skin of the chicken and on the outside-on top of the skin. Make sure to get all under the skin…this will be what flavors the chicken the most.
After it is buttered on the outside also drizzle olive oil all over the outside. Then sprinkle the remaining herbs all of the top and legs of chicken.
Tie the chicken legs together with kitchen twine. Tuck wings under. Top with lemon slices down center of chicken.
Cook for approximately 1 hour and 30 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Check on your chicken every 30 minutes - if the skin is getting overly dark, cover the chicken with foil.
Every checking time be sure to baste the chicken with its own juice.
Let the chicken rest for 10 minutes before carving. Serve with pan drippings.

Notes

Basting keeps the chicken moist and flavorful - don't skip this step.

Nutrition