Golden juicy whole chicken (Printer-Friendly Version)
Golden, juicy whole chicken with herbs, garlic, and lemon for tender, flavorful meat and crispy skin.
# Ingredients Needed:
→ Poultry
01 -
1 whole chicken, approximately 5 pounds
→ Vegetables
02 -
3 whole carrots
03 -
3 celery stalks
04 -
1 whole onion, peeled and cut into wedges
05 -
1 bulb garlic, halved
→ Herbs
06 -
1 sprig fresh thyme (or ¼ to ½ teaspoon dried thyme)
07 -
2 sprigs fresh oregano (or ½ to 1 teaspoon dried oregano)
→ Citrus
08 -
1 whole lemon, halved
→ Dairy
09 -
4 tablespoons salted butter, softened
→ Seasonings
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
→ Oils
12 -
3 tablespoons extra virgin olive oil
# Step-by-Step Directions:
01 -
Set oven temperature to 425°F and position the rack in the middle. Remove the chicken from packaging and discard any giblets from the cavity. Allow the chicken to rest at room temperature while preparing the vegetables.
02 -
Place carrots, celery, onion, half of the garlic bulb, half the thyme, and half the oregano in a roasting pan or oven-proof braising dish. Squeeze juice from half the lemon over the vegetables and drizzle with half the olive oil. Toss to evenly coat.
03 -
Place chicken breast side up on top of the vegetables. Gently separate skin from breast meat and spread most of the softened butter evenly beneath the skin. Spread remaining butter across the exterior skin.
04 -
Season the entire chicken, including inside the cavity, liberally with kosher salt and freshly ground black pepper. Drizzle remaining olive oil over the skin and inside the cavity, rubbing to coat evenly. Stuff the cavity with remaining herbs, garlic half, and lemon half.
05 -
Tie the legs together with kitchen twine and tuck the wings underneath. This step can be omitted if preferred.
06 -
Roast uncovered for 60 minutes without opening the door. At the 60-minute mark, if the breast is browning too quickly but not yet cooked through, tent loosely with foil. If it remains pale, roast an additional 15 minutes before checking the internal temperature.
07 -
Using a meat thermometer, ensure the thickest part of the breast reaches 165°F. If not, continue roasting in 10 to 15-minute increments until temperature is achieved.
08 -
Remove from oven and allow the chicken to rest, loosely covered, for 10 to 15 minutes before carving. Optionally, garnish with fresh parsley and serve with preferred sides.
# Helpful Hints:
01 -
If you lack a roasting pan, an oven-proof Dutch oven or large casserole dish will suffice.
02 -
Adjust cooking time if using poultry other than a 5-pound chicken, and always verify internal temperature for safety.
03 -
To prevent premature browning, tent the chicken with foil if necessary.
04 -
Store leftovers in airtight containers refrigerated up to 4 days or freeze deboned meat for up to 3 months.
05 -
Pan drippings can be used to prepare homemade gravy with added chicken stock.