Classic Roast Chicken
Traditional dish · French
A quintessential roast chicken, seasoned simply and roasted to golden perfection, resulting in succulent meat and crispy skin. This is the benchmark for a home-cooked roast.
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Ingredients
- Whole chicken1 (3-4 lb)
- Unsalted butter4 tbsp
- Fresh rosemary2 sprigs
- Fresh thyme2 sprigs
- Garlic4 cloves
- Lemon1
- Salt1 tsp
- Black pepper1/2 tsp
- Olive oil2 tbsp
Steps
- 1
Preheat oven to 425°F (220°C).
- 2
Remove giblets from the chicken cavity. Pat the chicken dry inside and out with paper towels.
- 3
In a small bowl, mash together softened butter, chopped rosemary, chopped thyme, minced garlic, salt, and pepper.
- 4
Gently loosen the skin over the chicken breasts and thighs. Spread about half of the herb butter mixture under the skin.
- 5
Rub the remaining herb butter all over the outside of the chicken. Drizzle with olive oil.
- 6
Stuff the chicken cavity with the halved lemon and remaining herb sprigs.
- 7
Truss the chicken legs together with kitchen twine, if desired, for even cooking.
- 8
Place the chicken in a roasting pan or oven-safe skillet.
- 9
Roast for 15 minutes at 425°F (220°C).
- 10
Reduce oven temperature to 375°F (190°C) and continue roasting for about 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste occasionally with pan juices.
- 11
Remove from oven, tent loosely with foil, and let rest for 10-15 minutes before carving.
- 12
Carve and serve.
