Roast Chicken
By: max
A classic, juicy roast chicken with crispy skin and flavorful herbs.
1. 1 (4-5 pounds), giblets removed of whole chicken
2. 3 tablespoons of softened of unsalted butter
3. 4 cloves, minced of garlic
4. 1 whole, halved of lemon
5. 2 sprigs of of fresh rosemary
6. 4 sprigs of of fresh thyme
7. 1 medium, quartered of onion
8. 2 tablespoons of of olive oil
9. 1 tablespoon of kosher of salt
10. 1 teaspoon of freshly ground of black pepper
11. 1/2 teaspoon of of paprika
12. 2 large, chopped (optional) of carrots
13. 2 stalks, chopped (optional) of celery
14. 1 pound of baby, halved (optional) of potatoes
1. Preheat oven to 425°F (220°C).
2. Pat chicken dry with paper towels, inside and out.
3. In a small bowl, mix softened butter with minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. Carefully loosen the skin over the chicken breast and rub about two-thirds of the butter mixture under the skin.
5. Rub the remaining butter mixture over the outside of the chicken.
6. Season the cavity with salt and pepper, then stuff with lemon halves, rosemary, thyme, and onion quarters.
7. Tie the legs together with kitchen twine and tuck the wing tips under the body.
8. Place chicken in a roasting pan. If using vegetables, arrange them around the chicken.
9. Drizzle olive oil over the chicken and vegetables, and sprinkle with remaining salt, pepper, and paprika.
10. 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).
11. Remove from oven, tent with foil, and let rest for 15 minutes before carving.