The Ultimate Guide to Perfectly Roasted Chicken
If there’s one recipe every home cook needs in their back pocket, it’s a perfectly roasted chicken. This is the kind of dish that, no matter the occasion, satisfies and impresses. And it’s not just a meal—it’s an experience. We’re talking about crispy, golden-brown skin and tender, juicy meat, all infused with the perfect blend of herbs, butter, and aromatics. This roasted chicken is so good, it’ll have everyone reaching for seconds, guaranteed.
Servings: 8 servings
Ingredients
- 1 whole chicken (5 lb)
- 1 recipe chicken brine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 6 tablespoon butter, softened
- 2 teaspoon minced garlic
- 2 teaspoon fresh thyme leaves, minced
- 2 teaspoon fresh rosemary leaves, minced
- 1 tablespoon fresh parsley leaves, minced
- Salt and pepper, to taste (if brined, go easy on the salt)
Instructions
- Start by brining your chicken. This step is optional but highly recommended for extra flavor and moisture. Use your favorite brine recipe, or simply dissolve salt in water and let the chicken soak for a few hours or overnight in the fridge. After brining, pat the chicken completely dry with paper towels. This will help the skin crisp up during roasting.
- Set your oven to 400°F (200°C). This is the ideal temperature for a beautifully roasted, evenly cooked chicken.
- Tuck the chicken wings underneath the breast. This keeps the tips from burning and ensures an even cook. Stuff the cavity with fresh rosemary and thyme sprigs, along with the quartered onion and lemon. These aromatics infuse the meat with incredible flavor as it cooks. Tie the legs together with kitchen twine to keep the herbs and aromatics secure.
- In a small bowl, mix together the softened butter, minced garlic, thyme, rosemary, parsley, salt, and pepper. This herb butter is what’s going to take your chicken from good to unforgettable.
- Loosen the skin over the chicken breast by gently sliding your fingers under it. Rub half of the herb butter mixture directly onto the meat under the skin, and then spread the remaining butter all over the outside of the chicken.
- Place the chicken breast-side up in a roasting pan. Roast for about 1 hour and 20 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the thigh. Check on your chicken every 20 minutes or so. If the skin begins to darken too quickly, cover it loosely with aluminum foil.
- Once the chicken reaches the perfect temperature, take it out of the oven and let it rest for about 10 minutes before carving. This step lets the juices redistribute, making every bite moist and flavorful.
- Don’t forget to serve your roasted chicken with those savory pan drippings. Spoon them over the meat for an extra punch of flavor.
Nutrition
Serving: 1g | Calories: 340kcal