Ok, so let me start by saying that, in my opinion, a roasted chicken is something that EVERY adult should know how to make. It’s easy, fool proof, and home cooked enough to be impressive.
A 5 pound chicken is great to have stocked in the freezer. We are certainly living through interesting times with a worldwide pandemic happening. What’s great about roasted chickens is that they can be stretched into 2 or even 3 meals, by picking the carcass and boiling the bones for stock.
We make roasted chicken easily two times a month. Normally I serve some roasted vegetables, salad, and bread with it. Sometimes mashed potatoes or mac and cheese. A roasted chicken is the perfect thing to have around on nights you just want to throw something in the oven. It’s definitely family favorite comfort food.
Perfect Roasted Chicken
Equipment
- Roasting rack and pan
- glass measuring cup
- Pastry brush
- kitchen twine
Ingredients
- 1 4-6 pound chicken
- 1/4 cup (half stick) butter, melted
- 1 lemon, quartered
- 1 small onion, quartered
- 2-3 cloves garlic, smashed
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1/2 teaspoon thyme or rosemary
- 1/2 teaspoon granulated garlic
Instructions
- Preheat oven to 425.
- Melt butter in microwave 30 seconds.
- Check chicken cavity for neck and giblets, remove if present. Pat chicken dry with paper towels. Place on roasting pan.
- Sprinkle salt and pepper inside chicken cavity.
- Stuff chicken with quartered lemon, onion, and garlic.
- Tie legs closed with kitchen twine, and tuck wings under.
- Add salt, pepper, and spices to melted butter.
- Brush butter all over chicken. We also brush some butter under the breast meat skin.
- Bake for 90 minutes. Check for doneness by inserting a meat thermometer into thickest part of thigh. Temp should reach 165 degrees.
- Allow chicken to rest at least 15 minutes before carving.
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