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Chicken Roast Recipe

5 from 1 reviews

Wondering how to bake a whole chicken? Read these step-by-step instructions on how to achieve the perfect roasted chicken with crispy, golden-brown skin.

Scale

Ingredients

  • 5 pound (2.25 kg) roasting chicken
  • Kosher salt
  • Freshly ground pepper
  • 23 springs of fresh rosemary
  • 1 lemon, quartered
  • 1 head of garlic, top trimmed off
  • 12 tablespoons (15-30ml) melted butter

VEGETABLE BED 

  • 1 large onion, sliced
  • 46 carrots, peeled and cut into 2 inch chunks
  • 1 bulb of fennel, tops removed and cut into wedges
  • Olive oil

Instructions

  1. Preheat the oven to 425F (220C).
  2. Rinse the chicken with cold water inside and out and pat dry with a paper towel. Transfer the chicken to a plastic (washable) cutting board and remove any excess fat or skin from the chicken.
  3. Generously season the cavity (inside) of the chicken with salt and pepper. Stuff the chicken with rosemary quartered lemon and roughly cut garlic head.
  4. With a basting brush, brush the outside of the chicken with melted butter or olive oil and season with salt and pepper.
  5. Using some kitchen string, tie up the legs and tuck the wings under.
  6. Chop your vegetables over a clean surface. Drizzle the roasting pan with olive oil and spread them around the pan and place the chicken on top.
  7. Roast the chicken for 1 hour and 15 minutes (a little more for larger chickens a little less for smaller), checking for doneness around the breast at 165F (75C) and 175F (80C) around the thigh.
  8. Remove the chicken from the oven and allow it to rest for 5-10 minutes on a platter or cutting board covered with aluminum foil. Transfer the roasted vegetables to a serving platter and serve.

Nutrition

Keywords: baked chicken, whole chicken recipes,