Perfect Whole Roasted Chicken

Discover the art of preparing a Crispy Herb-Infused Whole Roasted Chicken that will leave your guests in awe! This timeless dish combines fresh herbs, quality ingredients, and expert techniques to ensure juicy meat and perfectly crispy skin. Ideal for gatherings or cozy dinners, this guide walks you through selecting ingredients, crafting a delicious herb mixture, and mastering roasting methods. Elevate your culinary skills with this mouthwatering recipe! #RoastedChicken #CookingTips #HerbInfusion #ComfortFood #DinnerIdeas #Foodie #RecipeOfTheDay

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Ingredients

1 whole chicken (about 4-5 lbs)

4 tablespoons olive oil

2 tablespoons unsalted butter, softened

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh sage, chopped

1 lemon, halved

6 garlic cloves, whole

Salt and freshly ground black pepper, to taste

1 cup low-sodium chicken broth

1 medium onion, quartered

Optional: Vegetables for roasting (carrots, potatoes, onions)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Chicken: Remove the chicken from the packaging, pat it dry with paper towels, and let it sit at room temperature for about 30 minutes. This helps achieve a crispy skin.

Make the Herb Mixture: In a small bowl, combine the olive oil, softened butter, thyme, rosemary, sage, salt, and pepper. Mix well to form a paste.

Season the Chicken: Gently loosen the skin over the chicken breast by sliding your fingers under the skin, being careful not to tear it. Rub about half of the herb mixture directly onto the meat under the skin and the rest over the outside of the chicken.

Stuff the Chicken: Place the lemon halves and garlic cloves inside the cavity of the chicken. Optionally, add some extra herbs for added flavor.

Arrange in a Roasting Pan: If using, toss your choice of vegetables (like carrots and potatoes) with olive oil, salt, and pepper, and spread them around the chicken in a large roasting pan.

Add Broth: Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.

Roast the Chicken: Place the chicken in the preheated oven and roast for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking.

Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute for a juicier chicken.

Serve: Carve the chicken and serve it with the roasted vegetables and pan juices drizzled on top. Enjoy your crispy, herb-infused masterpiece!

Prep Time: 30 mins | Total Time: 1 hr 45 mins | Servings: 4-6