Perfect Roast Chicken

Sublimely moist, flavorful chicken, sheathed in a crispy skin. Roasting the perfect bird is quick and easy, and the leftovers can be used to streamline amazing dishes for days!

Course Main Course

Cuisine American

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword cooked chicken, dinner, easy, leftovers, roast chicken, roasting chicken, whole chicken

Prep Time 15

Cook Time 1 30

Resting Time 20

Total Time 2 5

Servings

Calories 411kcal

Author Robin Miller

Equipment

Roasting Pan

Ingredients

1 chicken about 5 to 6 pounds
Salt and freshly ground black pepper
1 bunch fresh thyme
1 lemon halved crosswise
1 head garlic halved crosswise
1 onion cut into 2-inch pieces
2 carrots peeled and cut into 2-inch pieces
1 green bell pepper seeded and cut into 2-inch pieces
1 tablespoon olive oil
2 tablespoons butter melted

Instructions

Preheat the oven to 425 degrees.
Remove giblets from the chicken cavity. If necessary, remove any pin feathers (anything resembling a “pin” or porcupine quill). Rinse the chicken inside and out and pat dry. Season the cavity with salt and pepper and stuff with the thyme, lemon and garlic. Tie the legs together with kitchen string and tuck the wing tips under the body.
Place the onions, carrots and bell pepper in the bottom of a roasting pan. Toss the vegetables with the olive oil and season with salt and pepper. Arrange the vegetables in the center of the pan and arrange the chicken on top (tuck all veggies under the chicken; exposed pieces may burn during cooking). Brush the chicken with the butter and season with salt and pepper.
Roast for 1 1/2 hours, or until juices run clear when pierced between the leg and thigh. Transfer the chicken and vegetables to a platter and tent with foil for 20 minutes.
Slice the chicken onto the platter and serve.

Nutrition