Roasted Chicken

This Roasted Chicken is basted in butter seasoned with garlic, fresh rosemary, fresh thyme, kosher salt, and freshly ground black pepper for the ultimate comfort food. Enjoy this dish with fresh roasted vegetables or mashed potatoes and homemade chicken gravy made from its pan drippings and juices.

How to roast a chicken

Remove the chicken from the fridge 40 minutes before starting the recipe to let it come to room temperature and prepare it for roasting. Remove the neck from the inside cavity. Pat the chicken dry with paper towels. Then tie the legs together with kitchen twine and tuck the chicken wings under the bird. Add a partial garlic bulb and a rosemary sprig to the cavity of the chicken.

In a small bowl, using a fork, mix together the butter, garlic, rosemary, thyme, onion powder, kosher salt, and freshly ground black pepper. Place the chicken in a roasting pan and coat it with the butter mixture. Add several rosemary and thyme sprigs to the roasting pan or large baking dish. Roast the chicken at 425 degrees for 15-20 minutes, then reduce the oven temperature to 350 degrees and cook until the internal temperature reaches 165 to 175 degrees. This usually takes 1 1/2-2 hours, depending on the size of the chicken. Let it rest for 10-15 minutes before carving.  See more here on how to carve a chicken.

Helpful Recipe Tips

• Remove the chicken from the refrigerator at least 30 minutes before roasting to bring it to room temperature. This aids with even roasting and spreading the butter over the bird.
• Dry the bird thoroughly with paper towels. If in doubt, dry it several times before starting.
• For best results, truss the bird. It keeps the wings and legs close to the body, which promotes even roasting. It also helps keep the bird in a nice plump shape.
• For optimal flavor, throw a partial garlic bulb in the cavity of the bird. Doesn’t everyone have one of these in their pantry that they would like to use? There is no need to peel it. Just use a sharp knife to cut off the tips on the non-root end.
• Cook until the chicken reaches an internal temperature of 165 degrees in the breast meat and 170-175 degrees in the thigh and leg meat. It is a bit of a balancing act, but it is important not to undercook or overcook it. Chicken dries out quickly when overcooked. An instant-read thermometer is a great investment.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power just until warm.
• Freeze in an airtight container or freezer zipper bag for up to 2 months. Thaw in the fridge overnight.

How to truss a chicken

It is important to truss a chicken so that the wings and legs are not overcooked. The process neatly tucks the extremities up against the body of the chicken so they cook at a more even rate. There are several ways to do this. In this recipe, I made slices in the skin flap on each side of the cavity. Then I tucked the opposite leg into the incision, creating a nice little neat twine-free package. I also tucked the wings in under the chicken. Here are more tips on trussing any whole bird.

How long does it take to roast a chicken?

A roasted chicken is done when the internal temperature reaches 165 degrees in the thickest part of the breast and 170 degrees in the thickest part of the thigh. The USDA recommends cooking a whole chicken to 180 degrees internal temp but admitted that 165 degrees internal temperature makes the chicken perfectly safe to eat.

More chicken recipes to try

Whole Roasted Chicken Recipe

Classic slow Roasted Chicken is basted with butter, garlic, and fresh herbs for tender, flavorful chicken wi that falls off the bone with crispy skin. Enjoy this comfort food meal with carrots, potatoes, and onions or mashed potatoes and homemade gravy.

5 from 11 votes

Print Pin Rate

Course: chicken

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6 servings

Calories: 478kcal

Author: Beth Pierce

Ingredients

• 5-6 lb whole chicken neck and giblets removed
• 5 tablespoons butter softened
• 2 cloves garlic minced
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Rosemary sprigs
• Thyme sprigs

Instructions

• Remove the chicken from the fridge 40 minutes before starting the recipe to let it come to room temperature and prepare it for roasting.
• Preheat oven to 425 degrees. Remove the neck from the inside cavity. Pat the chicken dry with paper towels. Tie the legs together with kitchen twine and tuck the chicken wings under the chicken. Add a whole or partial garlic bulb to the cavity of the chicken.
• Using a fork, mix together the butter, garlic, chopped rosemary, chopped thyme, onion powder, kosher salt, and freshly ground black pepper. Place the chicken in a roasting pan and coat it with the butter mixture. Add several rosemary and thyme springs to the roasting pan.
• Roast uncovered for 15 minutes. Then reduce the oven temperature to 350 degrees and continue roasting until the internal temperature reaches 165 to 175 degrees. This usually takes 1 1/2-2 hours, depending on the size of the chicken. Cover it with foil and let it rest for 10-15 minutes before carving. 

Notes

• Remove the chicken from the refrigerator at least 30 minutes before roasting to bring it to room temperature. This aids with even roasting and spreading the butter over the bird.
• Dry the bird thoroughly with paper towels. If in doubt, dry it several times before starting.
• For best results, truss the bird. It keeps the wings and legs close to the body, which promotes even roasting. It also helps keep the bird in a nice plump shape.
• Throw a partial garlic bulb in the cavity of the bird. Doesn't everyone have one of these in their pantry that they would like to use? There is no need to peel it. Just use a sharp knife to cut off the tips on the non-root end.
• Cook until the chicken reaches an internal temperature of 165 degrees in the breast meat and 170-175 degrees in the thigh and leg meat. It is a bit of a balancing act, but it is important not to undercook or overcook it. Chicken dries out quickly when overcooked. An instant-read thermometer is a great investment.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power just until warm.
• Freeze in an airtight container or freezer zipper bag for up to 2 months. Thaw in the fridge overnight. 

Nutrition

Calories: 478kcal | Carbohydrates: 1g | Protein: 34g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 396mg | Potassium: 363mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 612IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg

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