Basic But Foolproof Whole Roasted Chicken Recipe
Prep Time:
15
minutes
Cook Time:
1.33
hours
Servings:
4
Servings
Ingredients
  • 1 whole 4-pound chicken, legs tied
  • 9 tablespoons unsalted butter, softened
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 white onion, halved
  • 1 garlic bulb, halved
  • 1 lemon, halved
  • 5 sprigs sage leaves
  • 5 sprigs thyme
Directions
  1. Preheat oven to 430 F.
  2. Pat the chicken dry with paper towel, and allow to sit for 10 minutes to come to room temperature.
  3. Place chicken onto a baking dish with high sides to allow it to catch the juices.
  4. In a bowl, mix together the butter, minced garlic, salt, and pepper.
  5. Using your hands, carefully loosen the skin from the flesh and push 90% of the butter mixture under the chicken skin.
  6. Rub leftover butter on the outside of the skin.
  7. Pull the legs up, and stuff the cavity of the chicken with the onion, garlic, lemon, sage, and thyme.
  8. Turn oven down to 390 F. Place the chicken into the oven to roast for 1 hour 20 minutes.
  9. Check chicken at the 1-hour mark. Cut a small slice into the chicken at the thickest part of the thigh, if the juices run clear, the chicken is ready. Alternatively, use a thermometer to ensure the temperature of the flesh is at least 165 F.
  10. Remove chicken from the oven, and allow it to rest for 10 minutes to create a juicy chicken.
  11. Serve roast chicken alongside your favorite sides.