Roasted Chicken
A perfectly delicious roasted chicken with crispy, seasoned skin and flavorful, moist meat. The chicken is roasted with fresh herbs, garlic, lemon, and onions for a classic Sunday dinner that's sure to become a family favorite.
Ingredients
- 1 whole chicken (3-4 pounds)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus more for vegetables if adding
- 1 tablespoon fresh tarragon, finely chopped
- 3-6 sprigs fresh thyme
- ½ teaspoons salt
- ½ teaspoon fresh cracked black pepper
- 1 medium onion plus 2 small onions, sliced 1/2 inch thick
- 1 head of garlic, cut in half crossways
- 1 lemon, halved
- Kitchen twine
- Optional: baby potatoes, carrots, or other vegetables
- Optional: chicken liver (if included with chicken)
Instructions
- Preheat your oven to 450°F.
- Ensure your chicken is not ice cold. Drain any excess juices and pat the chicken completely dry with paper towels.
- With clean hands, carefully separate the skin from the breast meat and thighs without tearing the skin.
- In a small bowl, combine the butter and olive oil. Microwave at 50% power until melted.
- Add the chopped tarragon, salt, and pepper to the melted butter mixture and stir to combine.
- Using a spoon, carefully distribute the butter mixture under the skin of the chicken, covering the breast meat and thighs. Also rub some of the mixture over the outside of the chicken.
- Create a bed of sliced onions in a roasting dish.
- Place the garlic halves and about 3 sprigs of thyme inside the chicken cavity.
- Squeeze the lemon halves over the chicken, then place the squeezed lemon halves inside the cavity.
- Fold the wings under the body of the chicken and tie the legs together with kitchen twine.
- Place additional thyme sprigs around the chicken.
- If adding vegetables, toss them with a drizzle of olive oil, salt, and pepper and arrange around the chicken.
- Place the chicken in the preheated oven and immediately reduce the temperature to 425°F.
- Bake for approximately 75-90 minutes, basting every 30 minutes with the pan juices.
- The chicken is done when it's golden brown and a thermometer inserted into the thickest part reads 165°F.
- Once cooked, allow the chicken to rest for 20 minutes before carving to ensure the juices are reabsorbed.
Notes
* Allowing the chicken to come to room temperature before cooking ensures more even cooking.
* Don't skip patting the chicken dry - this helps the butter mixture adhere better and promotes crispy skin.
* Basting the chicken every 30 minutes keeps it moist and flavorful.
* The 20-minute rest period is crucial - cutting too soon will cause the juices to run out, resulting in dry meat.
* Feel free to substitute your favorite fresh herbs if tarragon isn't available.
* The caramelized onions that cook in the chicken juices are particularly delicious - don't discard them!
* If using the chicken liver, it can be roasted alongside the chicken for a chef's treat.
