Oven Roasted Chicken Recipe
This roasted chicken delivers golden, herb-infused crispy skin and incredibly tender, juicy meat. It is a timeless centerpiece for any dinner table, requiring minimal preparation while providing maximum flavour through a simple blend of aromatics and high-heat roasting.
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Servings: 4 people
Ingredients
- 1 whole chicken - 3 to 5lbs
- Kosher salt
- Freshly ground black pepper
- 1 yellow onion - cut into large pieces
- 3 medium carrots - peeled and cut into large pieces
- 2 celery stalks - cut into large pieces
- ½ lb. baby potatoes - quartered
- 1 head garlic - halved
- 1 tbsp. extra-virgin olive oil
- 3 tbsp. melted butter
- 1 lemon
- fresh thyme
- fresh rosemary
- paprika
Instructions
- Pat chicken dry and season all over with salt and pepper.1 whole chicken
- Secure legs together and tuck wing tips under the body of the chicken.
- Preheat oven to 425°.
- Fill a 9"-x-13" baking dish with chopped onions, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt & pepper.Kosher salt, 1 yellow onion, 3 medium carrots, 2 celery stalks, 1/2 lb. baby potatoes, 1 head garlic, 1 tbsp. extra-virgin olive oil, Freshly ground black pepper
- Place chicken on top.1 whole chicken
- Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, rosemary & paprika, reserving a couple sprigs for garnish.3 tbsp. melted butter, 1 lemon, fresh thyme, fresh rosemary, paprika
- Roast until juices run clear and a meat thermometer inserted into the center of the thigh reads 165°, 50 minutes to 1 hour depending on weight of chicken.
- Tent chicken with foil and let rest 15 to 20 minutes, then transfer to a cutting board and carve.
- Serve.
Recipe Video
Nutrition
Calories: 624.18kcal