Whole Roasted Chicken

So today's recipe will probably be the easiest recipe you ever see here on the blog. A juicy, moist whole roasted chicken with a delicious, crispy skin.

Course Main Course, Main Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 154kcal

Author Leigh Anne Wilkes

Ingredients

1 2-3 lb. whole chicken
kosher or sea salt freshly ground pepper
parsley chopped
1 lemon juiced
2 tsp garlic minced
1/4 cup butter melted
1/4 cup olive oil
fresh herb springs thyme, rosemary etc.

Instructions

Preheat oven to 450 degrees.
Rinse chicken with water and then pat dry with paper towels, inside and outside.
Place in roasting pan or on a foil lined baking sheet.
Combine butter, olive oil, garlic, parsley and lemon juice .
Brush mixture under the skin of the chicken as well as over the outer skin.
Shower with salt and pepper inside the chicken and out
Stuff the chicken with the herb springs, the leftover lemon and any leftover garlic you might have.
Truss the chicken by tying the drumsticks together with string.
Roast for 50-60 minutes or until cooked and golden brown
Remove from oven and baste with juice formed in bottom of pan
Let rest 15 minutes before carving

Nutrition