What is roasted chicken?

Roasted chicken is a whole chicken cooked uncovered in the oven. High heat browns the skin, while steady heat cooks the meat through.

What is the roasting time for a chicken?

After a 10 minute high heat start, roast at 180°C or 350°F for about 20 minutes per 500 g or 1 lb.

Is it better to roast chicken at 350 or 425?

Start at 425°F for crisp skin, then reduce to 350°F to cook the inside evenly.

How should you cook roast chicken?

Cook Roast Chicken on a bed of onion and garlic. Baste during roasting, check the internal temperature, and rest before carving.

Roast Chicken with Garlic Herb Butter Recipe Guide

Name: Roast Chicken with Garlic Herb Butter Recipe Guide
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1.75–2 kg (3.5–4 lb) whole chicken, patted dry; Salt and black pepper; 2 tsp olive oil; 1 lemon, cut into wedges; 3 sprigs fresh rosemary; 100 g (1 stick) unsalted butter, melted; 3 garlic cloves, minced; 1 tbsp finely chopped fresh sage; 2 tsp finely chopped fresh rosemary; 1 tbsp finely chopped fresh parsley; ½ tsp salt for herb butter; ½ tsp black pepper for herb butter; 1 cup (250 ml) dry white wine or low-sodium chicken broth; 1 onion, quartered; 1 whole garlic bulb, halved crosswise

Description

Roast Chicken with garlic herb butter, crisp golden skin, and tender juicy meat. This simple oven method uses high heat first, then steady roasting for perfect results every time.

Ingredients

Scale

1.75–2 kg (3.5–4 lb) whole chicken, patted dry

Salt and black pepper

2 tsp olive oil

1 lemon, cut into wedges

3 sprigs fresh rosemary

100 g (1 stick) unsalted butter, melted

3 garlic cloves, minced

1 tbsp finely chopped fresh sage

2 tsp finely chopped fresh rosemary

1 tbsp finely chopped fresh parsley

½ tsp salt for herb butter

½ tsp black pepper for herb butter

1 cup (250 ml) dry white wine or low-sodium chicken broth

1 onion, quartered

1 whole garlic bulb, halved crosswise

Cook Mode Prevent your screen from going dark

Instructions

1. Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off.

2. Preheat oven to 220°C/450°F (200°C/430°F fan).

3. Mix melted butter with garlic, sage, rosemary, parsley, salt, pepper, and the juice of two lemon wedges.

4. Gently loosen the skin over the breast and legs and spread most of the herb butter underneath the skin. Rub the remaining butter over the outside.

5. Squeeze remaining lemon over the chicken. Place squeezed wedges and rosemary sprigs inside the cavity. Tie the legs together and tuck the wings underneath.

6. Season the exterior generously with salt and pepper.

7. Place onion and halved garlic in a roasting pan to act as a rack. Set the chicken on top. Pour wine or broth into the pan and drizzle the skin with olive oil.

8. Roast for 10 minutes at high heat. Reduce temperature to 180°C/350°F and continue roasting for about 1 hour 15 minutes. Baste halfway through and again near the end.

9. Cook until the thickest part of the thigh reaches 75°C/165°F or juices run clear.

10. Rest the chicken uncovered for 15 minutes before carving. Spoon pan juices over the top to serve.

Notes

Letting the chicken rest keeps the meat juicy while maintaining crisp skin.

Placing most of the butter under the skin prevents the garlic from burning and infuses the meat directly.

The onion and garlic base elevates the chicken for even heat circulation and enhances the flavor of the drippings.

For gravy, whisk pan juices with butter, flour, and additional broth over heat until thickened.

After the initial high-temperature blast, allow about 20 minutes per 500 g (1 lb) at 180°C/350°F for proper roasting time.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Chicken Recipes
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 1g
Sodium: 520mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 38g
Cholesterol: 135mg