Description
This Roast a Whole Chicken is easy to prepare yet packed with irresistible flavors. The seasoned butter and fresh herbs create a mouthwatering dish, perfect for quick dinners or healthy meals that everyone will love.
Ingredients
Scale
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 4 pounds whole fryer chicken (3 to 5 pounds will work)
- 1/4 cup salted butter softened
- 1 lemon cut in half or quarters
- 1 small onion cut into chunks
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- additional lemon wedges for serving
- fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Combine all seasoning ingredients in a small bowl, mixing half with the softened butter. Set aside the rest.
- If the chicken has giblets and neck, remove them and set aside for stock if desired. Pat the chicken dry inside and out with paper towels.
- Gently slide fingers under the skin to loosen it. Rub the seasoned butter under the skin on both sides of the breast and thighs. Smooth the skin back down.
- Stuff the cavity with rosemary, thyme, lemon halves, and onion chunks.
- Place the chicken breast side up in a roasting pan. Sprinkle the remaining seasoning all over the chicken's exterior.
- Roast uncovered at 425°F for 15 to 20 minutes. Lower the temperature to 375°F and continue roasting for about 45 to 60 minutes, approximately 15 minutes per pound, or until juices run clear and the internal temperature reaches 165°F.
- Remove the chicken from the oven and tent it loosely with foil for 10 to 15 minutes before carving. Serve with extra lemon wedges and garnish with parsley if desired.
Notes
Ensure the chicken is thoroughly dried for a crispier skin.
Let the chicken rest after cooking to preserve juices.
Use a meat thermometer to verify the internal temperature for safety.
Nutrition
- Serving Size: 1/8 of chicken
- Calories: 350
- Sugar: 0g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg