Roast Chicken
Golden, crispy-skinned chicken with juicy, tender meat and rich, savory pan drippings — pure comfort food.
Ingrédients
- 4 lb whole chicken · patted completely dry with paper towels
- 4 tbsp unsalted butter · softened
- 4 clove garlic · minced
- 1 1/2 tsp kosher salt
- 1 tsp black pepper · freshly ground
- 1 tsp paprika
- 3 fresh rosemary · whole sprigs
- 1 lemon · halved
- 1 yellow onion · quartered
Préparation
- 1
Preheat the oven
Preheat your oven to 425°F. Place a roasting rack inside a roasting pan or oven-safe skillet.
- 2
Make the butter rub
Mix the softened butter with the minced garlic, salt, pepper, and paprika in a small bowl until combined.
- 3
Prep the chicken
Pat the chicken completely dry. Rub the butter mixture all over the outside of the bird and gently work some under the breast skin with your fingers.
- 4
Stuff the cavity
Stuff the cavity with the lemon halves, onion quarters, and rosemary sprigs. Tie the legs together loosely with kitchen twine if you have it.
- 5
Roast the chicken
Place the chicken breast-side up on the rack. Roast at 425°F for 20 minutes, then reduce the oven to 375°F and continue roasting for 60 to 70 minutes, until the skin is deep golden brown.
- 6
Check for doneness
Insert a meat thermometer into the thickest part of the thigh without touching bone. It should read 165°F. The juices should run clear when you pierce the thigh.
- 7
Rest and serve
Transfer the chicken to a cutting board and let it rest uncovered for 10 minutes before carving. Spoon the pan drippings over the top before serving.
