Serves 4
110 min
Perfect Roast Chicken
Recipe GLPRceba8a8c78dbdd
A classic roasted chicken with tender, golden skin and succulent meat. The bird is rubbed with butter and seasoning, then roasted with onion rounds, garlic, fresh thyme, and lemon for aromatic flavor. Chicken stock added to the pan creates a flavorful base for serving alongside the bird.
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Ingredients
1 whole roasting chicken (6 pounds)
2 tablespoons unsalted butter
Salt to taste
Freshly ground black pepper to taste
2 medium onions, peeled and sliced crosswise into ½-inch-thick rounds
2 lemons, halved
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup chicken broth or homemade chicken stock, low-sodium
Directions
Preheat your oven to 425°F. Pat the chicken dry inside and out with paper towels. This ensures crispy, golden skin during roasting.
Rub the softened butter over the entire surface of the chicken, including under the skin if possible. Season generously inside and out with salt and freshly ground black pepper.
Arrange the onion rounds in a single layer on the bottom of a roasting pan. These will create an aromatic bed and prevent the chicken from sticking.
Place the chicken breast-side up on top of the onion slices. Stuff the cavity with the lemon halves, garlic cloves, and fresh thyme sprigs.
Pour the chicken broth into the bottom of the roasting pan around (not over) the chicken, allowing it to steam the vegetables and create pan juices.
Roast the chicken for approximately 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F. Baste the chicken with pan juices every 20-30 minutes for even cooking and more flavorful skin.
Remove the chicken from the oven and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
Transfer the roasted chicken to a serving platter. Discard the cavity aromatics (lemon, garlic, thyme). Serve the chicken with the roasted onions and pan juices spooned over or alongside.
