Roasting a whole chicken is one of the most satisfying things you can do in a kitchen. The skin crisps to deep golden, the meat stays incredibly juicy, and the whole house smells amazing. This recipe keeps it simple with herbs and butter, because a great bird does not need much else. One chicken gives you dinner tonight and leftovers for days.
Ingredients
- 1 whole chicken (4 to 5 lbs)
- 3 tbsp butter, softened
- 1 tbsp extra virgin olive oil
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp garlic granules
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- Fresh herbs (rosemary, thyme sprigs)
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Remove the chicken from the fridge 30 minutes before cooking. Pat completely dry with paper towels.
- Mix the softened butter with the rosemary, thyme, garlic granules, salt, pepper, and paprika.
- Rub the herb butter all over the chicken, getting some under the breast skin. Drizzle with olive oil.
- Stuff the cavity with the lemon halves, garlic head, and fresh herb sprigs.
- Place the chicken breast-side up in a roasting pan or cast iron skillet.
- Roast for 1 hour to 1 hour 15 minutes until the skin is deeply golden and the internal temperature of the thickest part of the thigh reaches 165°F.
- Rest for 15 minutes before carving. The juices need time to redistribute.
Notes
- Drying the chicken thoroughly before roasting is the single most important step for crispy skin.
- Save the carcass and make bone broth. It is free flavor for your next soup.
- Leftover chicken works in salads, sandwiches, soups, and grain bowls all week.
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