American

Roast Chicken

Name: Roast Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 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

Golden, crispy-skinned chicken with juicy, tender meat and rich, savory pan drippings — pure comfort food.

105 min4 servings

Ingredients

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

Directions

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.