Description
Juicy and flavorful whole roasted chicken with crispy skin, infused with lemon, garlic, and herbs. Optional roasted vegetables and a delicious pan sauce complete this classic comfort meal.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), giblets removed
- 2 tablespoons olive oil
- 1 large lemon, halved
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 lb baby potatoes, halved or quartered if large
- 1 large onion, cut into wedges
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare the Chicken: Rinse chicken inside and out and pat completely dry with paper towels.
- Season Inside and Out: In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Rub mixture all over the chicken, including under the skin.
- Stuff the Cavity: Squeeze juice from one lemon half into the chicken cavity. Place both lemon halves, minced garlic, rosemary, and thyme inside.
- Prepare the Vegetables (Optional): Toss vegetables with 1 tablespoon olive oil, salt, and pepper.
- Arrange the Vegetables (Optional): Spread seasoned vegetables in the bottom of a roasting pan.
- Place the Chicken: Place the chicken on top of the vegetables (if using) or directly in the roasting pan. Drizzle the remaining 1 tablespoon of olive oil over the chicken skin.
- Roast the Chicken: Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Basting (Optional): Baste with pan juices every 20-30 minutes.
- Check for Doneness: Insert a meat thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is done when it reaches 165°F (74°C).
- Rest the Chicken: Let rest for 10-15 minutes before carving, tenting loosely with foil.
- Remove Excess Fat: Pour off excess fat from the roasting pan, leaving about 2 tablespoons of drippings.
- Make a Roux: Place the roasting pan over medium heat on the stovetop. Add the butter to the pan drippings and let it melt. Then, whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
- Deglaze the Pan: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Scrape up any browned bits from the bottom of the pan.
- Simmer and Thicken: Simmer for 5-7 minutes, or until thickened, stirring occasionally.
- Season to Taste: Season the sauce with salt and pepper to taste. You can also add a squeeze of lemon juice for a bit of brightness.
- Strain (Optional): Strain through a fine-mesh sieve for a smoother sauce.
- Carve the Chicken: Carve the chicken and arrange on a platter with roasted vegetables (if using).
- Serve: Drizzle with pan sauce and serve immediately.
Notes
- For extra juicy chicken, try dry brining it overnight. Rub the chicken with salt (about 1 teaspoon per pound) and let it sit uncovered in the refrigerator overnight.
- Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
- Don’t overcrowd the pan if roasting vegetables.
- Adjust cooking time based on chicken size and oven accuracy.
- Resting the chicken is crucial for juicy results.
- Prep Time: 20 minutes
- Cook Time: 75 minutes