roast chicken recipe
how to roast a whole chicken this recipe gives you a roast chicken with flavor… it delivers crispy skin.
Servings: 4
Calories: 470kcal
Equipment
- oven
Ingredients
- 1 whole chicken
- Salt and freshly ground black pepper
- 4 garlic cloves smashed
- 2 Tbsp butter well softened
- 1/2 medium yellow onion peeled and sliced into halves
- Vegetable oil for skillet
- sprigs thyme
- parsley sprigs
- rosemary
Instructions
- Preheat oven to 425 degrees.
- Trim of excess fat from chicken (found near neck and cavity) and remove any pin feathers that may be left behind.
- Remove giblets from the center of chicken (discard or reserve for another use). Dab chicken well dry with paper towels
- Rub a cast iron skillet with a little vegetable oil then transfer chicken to skillet, breast side facing upward.
- Season inside cavity with salt and pepper then Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the herbs.
- Rub butter all over the chicken (focus especially on the upper breast side) and season all over with salt and pepper.
- Tie chicken legs together with kitchen twine and fold the wing tips back and tuck under chicken.
- Roast chicken in the preheated oven until thigh registers 165 and breast register 160, about 1 1/2 hours.
- Broil until golden and crispy!
- Transfer chicken to a carving board or platter (leave drippings in pan).
Nutrition
Calories: 470kcal | Carbohydrates: 2g | Protein: 36g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 158mg | Sodium: 185mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg