Description
This roasted whole chicken recipe ensures perfectly juicy and flavorful results by seasoning inside and out with herbs and a paprika-garlic butter mixture. Roasted atop a bed of aromatic vegetables and basted intermittently, this classic method delivers a deliciously crispy skin and tender meat, ideal for any family meal or special occasion.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4–5 pounds), giblets removed
- 2 tablespoons unsalted butter, softened
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 lemon, halved
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Vegetables and Others
- 1 tablespoon olive oil
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
Instructions
- Prepare the chicken: Pat the chicken dry inside and out using paper towels. Season the cavity by placing one lemon half, one sprig of rosemary, and two sprigs of thyme inside.
- Make herb butter: In a small bowl, combine softened butter with paprika, garlic powder, and onion powder. Mix thoroughly to create the seasoned butter mixture.
- Apply herb butter under skin: Gently loosen the skin on the chicken breasts without tearing. Evenly spread the herb butter mixture under the skin pockets. Rub any remaining butter over the outside surface of the chicken for extra flavor and browning.
- Season chicken exterior: Combine kosher salt and black pepper in a small bowl and sprinkle evenly all over the outside of the chicken.
- Prepare the roasting pan: Place quartered onions, chopped carrots, and celery in the bottom of a roasting pan. Scatter minced garlic along with the remaining rosemary and thyme sprigs over the vegetables.
- Add olive oil and broth: Drizzle olive oil over the vegetables, then pour chicken broth into the pan to keep vegetables moist and create pan juices for basting.
- Start roasting at high heat: Preheat the oven to 450°F (232°C). Position the chicken on top of the vegetables in the roasting pan and roast for 30 minutes to develop a crispy skin.
- Reduce heat and continue roasting: Lower the oven temperature to 350°F (175°C) and continue to roast the chicken for 1 to 1.5 hours or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
- Baste periodically: Every 30 minutes, baste the chicken with pan juices to keep it moist and enhance flavor and browning.
- Rest before carving: Remove the chicken from the oven and let it rest for 15 to 20 minutes, tented loosely with foil to retain juices.
- Carve and serve: Carve the chicken into portions and serve alongside your favorite side dishes.
Notes
- Resting the chicken after roasting allows juices to redistribute, ensuring moist meat.
- Loosening the skin to spread herb butter helps infuse flavor directly into the breast meat.
- Using a roasting pan with vegetables creates a natural rack and flavorful pan juices for basting.
- The initial high oven temperature develops a crispy, golden skin.
- Verify doneness using a meat thermometer to ensure food safety and optimal juiciness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: roasted chicken, whole chicken recipe, herb butter chicken, oven roasted chicken, easy chicken dinner, comfort food
