Description
This is a basic but trusty roast chicken recipe to get you started on the path of roasted chicken glory! This one is guaranteed to give you perfectly cooked, juicy chicken with a crackly golden-brown skin every time. Onions, potatoes and lemons are roasted with a garlic-and-herb-stuffed chicken for a perfect one-pan dinner.
Ingredients
Scale
- One 5– to 6-pound chicken
- 2 tablespoons butter, melted
- Kosher salt and freshly ground black pepper
- 1 head garlic, halved plus 5 cloves left in skin
- 2 lemons, quartered
- About 15 sprigs of thyme
- 6 sprigs of rosemary
- 1 large onion, thickly sliced
- 4 to 6 Yukon Gold potatoes, quartered
Instructions
- At least an hour before roasting, place the chicken on a large sheet pan. Dry the chicken and generously season the inside and outside with salt and pepper. Tie the legs together with twine. Refrigerate, uncovered, until ready to cook.
- Preheat the oven to 425°. Place a 12-inch cast-iron skillet (or roasting pan if you don’t have one) in the oven to preheat. Pat the chicken dry again and season with more salt and pepper. Stuff the bird with both halves of the garlic, 1 lemon, about 10 sprigs of thyme and 4 sprigs of rosemary. Remove the skillet from the oven and add a little olive oil (just enough to lightly coat the bottom). Place the chicken, breast-side-up, in the skillet. Add the remaining lemon quarters, onion slices, potatoes and remaining thyme and rosemary sprigs around the chicken and season with salt and pepper. Place in the oven and roast for 80 to 90 minutes, until the chicken breast registers 160° and the thighs register 170°. Remove from the oven and transfer the chicken to a large cutting board. Allow to sit for 15 to 20 minutes, uncovered, before slicing and serving.
- Category: Chicken