Description
A succulent and flavorful roasted chicken recipe featuring a perfectly seasoned whole bird cooked atop fresh vegetables, infused with garlic, lemon, and thyme, resulting in tender, juicy meat with crispy skin. Ideal for a comforting dinner or special occasion.
Ingredients
Scale
Vegetables
- 1 large carrot, halved lengthwise and cut into thirds
- 1 stalk celery, cut into large thirds
Chicken and Seasoning
- 1 whole chicken (2-4 pounds), giblets removed and patted dry
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon grated lemon zest
- 3 tablespoons olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
For the Cavity
- 1 head of garlic, top sliced off
- 1/2 yellow onion, cut into 2 large pieces
- 1 lemon, cut in half
- 4-6 sprigs fresh thyme
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to ensure it reaches the ideal roasting temperature.
- Prepare Butter Mixture: In a small bowl, combine the melted butter, minced garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked black pepper to create a flavorful rub.
- Arrange Vegetables: Place the cut celery and carrots in a cast iron skillet or oven-safe pan to serve as a base that adds flavor and elevates the chicken.
- Pat and Position Chicken: Use a paper towel to pat the chicken dry thoroughly, then place it breast side up on top of the vegetables in the skillet.
- Apply Butter Mixture: Gently rub the melted butter mixture under the skin and inside the cavity of the chicken to maximize flavor and moisture, using all of the butter preparation.
- Stuff Chicken Cavity: Fill the cavity with the whole head of garlic (top sliced off), pieces of yellow onion, halved lemon, and sprigs of fresh thyme to infuse aromatic flavors while roasting. Optionally, tie the drumsticks together with kitchen twine for even cooking.
- Oil and Season Skin: Drizzle olive oil over the chicken skin and use a basting brush to evenly coat it. Liberally season the chicken’s exterior with salt and freshly cracked black pepper.
- Roast Chicken: Place the skillet on the middle rack of the preheated oven and roast for 1 hour and 15 to 30 minutes. Baste the chicken every 30 minutes to keep the skin moist and flavorful. Cook until the internal temperature reaches 165°F at the thickest part.
- Rest Chicken: Remove the chicken from the oven and let it rest in the skillet for 10 to 15 minutes to allow juices to redistribute for optimum juiciness.
- Carve and Serve: Carve the chicken and serve it with the pan drippings, or save the drippings to make homemade chicken gravy for an extra touch of richness.
Notes
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Resting the chicken after roasting is crucial for juicy meat and easier carving.
- Kitchen twine is optional but helps the chicken cook evenly and maintain shape.
- The vegetables under the chicken can be served alongside or removed before carving.
- Pan drippings can be used to make a delicious gravy or sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of the chicken)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
