Description
This Whole Roasted Chicken recipe offers a beautifully herbaceous and juicy bird with a crispy skin, roasted to perfection alongside tender carrots and potatoes. Featuring a flavorful compound butter infusion and aromatic herb and lemon stuffing, this classic roast is perfect for a comforting family meal or special occasion.
Ingredients
Scale
Compound Butter
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, finely minced
- 2 tablespoons freshly chopped herbs (parsley, thyme, rosemary)
- Salt and ground black pepper, to taste
Chicken and Seasoning
- 1 whole chicken (about 4-5 pounds)
- 1 lemon, halved or quartered (depending on chicken size)
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Olive oil, for brushing
- Additional butter, for brushing
Vegetables
- 2 white onions, trimmed, peeled and quartered
- 1 head garlic, halved crosswise
- 1 pound carrots, peeled and cut into chunks (or whole baby carrots)
- 1 ½ pounds potatoes, cut into 1-inch pieces (or halved baby potatoes)
Liquids
- ½ cup white wine or chicken broth
Instructions
- Prep chicken: Remove the chicken from the refrigerator 30 minutes before roasting to bring it to room temperature. Remove giblets or neck if present, trim any excess fat, and check for leftover feathers. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- Preheat oven: Set the oven to 450°F (225°C) to prepare for the initial high-temperature roasting which helps crisp the skin.
- Make compound butter: In a small bowl, mash the softened butter with minced garlic, freshly chopped herbs, and a pinch of salt and pepper until well combined to create a flavorful compound butter.
- Season chicken: Gently loosen the skin of the chicken without tearing it. Season the entire chicken inside and out with salt and black pepper. Spread about two-thirds of the compound butter evenly under the skin, then spread the remaining butter inside the chicken cavity for maximum flavor infusion.
- Prepare roasting pan and stuff chicken: Lightly oil a roasting pan and scatter the quartered onions and halved head of garlic at the bottom. Place the chicken breast-side up on top. Stuff the cavity with the lemon pieces and fresh thyme and rosemary sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body. Brush the entire chicken skin with olive oil.
- Roast at high temperature: Roast the chicken at 450°F for 15 minutes to develop crisp, golden skin. Carefully remove the pan and baste the chicken with the pan juices. If using, lift the chicken out, add the carrots and potatoes to the pan, toss them with the juices, and place the chicken back on top.
- Reduce heat and continue roasting: Lower the oven temperature to 350°F. Roast the chicken for approximately 20 to 25 minutes per pound. During this time, baste the chicken once or twice with the pan juices to keep it moist and flavorful.
- Finish roasting: When the calculated roasting time ends, remove the pan from the oven. Spread the remaining butter all over the chicken. Increase the oven temperature to 425°F and continue to roast for an additional 5 to 15 minutes until the thickest parts of the thigh and breast reach an internal temperature of 165°F. If the chicken is already at temperature, skip this step and broil for 2 to 3 minutes to achieve extra crispness.
- Rest the chicken: Transfer the chicken to a warmed rimmed plate or wooden cutting board and let it rest for 15 to 20 minutes before carving. This resting period allows juices to redistribute. Meanwhile, drain the pan juices into a gravy boat and keep warm. If the vegetables are not tender yet, return them to the oven at 425°F for 10 to 20 more minutes until fully cooked.
Notes
- Resting the chicken after roasting is essential for juicy meat and easier carving.
- Using room temperature chicken ensures even cooking.
- Loosening the skin carefully allows compound butter to flavor the meat directly.
- Adjust roasting time based on chicken weight to avoid under or overcooking.
- Using a meat thermometer is recommended to ensure perfect doneness.
- Vegetables add flavor and can be roasted alongside the chicken but ensure they are fully cooked before serving.
- Tying the legs and tucking wings prevents uneven cooking and helps maintain shape.
- The compound butter can be customized with other herbs or spices to suit your taste.
