Amazing Roasted Chicken Recipe

Ingredients

• 1 piece Whole Roasting Chicken (3-4 lb, giblets removed, keep liver for roasting)
• 2 tablespoons Unsalted Butter (softened, melted)
• 1 tablespoon Olive Oil (extra virgin)
• 1 tablespoon Fresh Tarragon (leaves only, stems removed, chopped)
• 2 sprigs Fresh Rosemary (leaves stripped)
• 6 sprigs Fresh Thyme (leaves stripped, divided between cavity and pan)
• 1 piece Medium Onion (sliced 1/2 inch thick)
• 2 pieces Small Onion (sliced 1/2 inch thick)
• 1 head Garlic (cut in half crosswise)
• 1 piece Lemon (halved, juice squeezed, halves placed in cavity)
• 1.5 teaspoons Salt (kosher or table salt)
• 0.5 teaspoon Cracked Black Pepper (freshly cracked)
• 1 piece Kitchen Twine (about 12 inches, for trussing)
• 4 pieces Chicken Liver (saved from giblets, roasted with chicken)
• 1 pound Baby Potatoes (optional, halved, tossed with olive oil, salt, pepper)

Instructions

1. Preheat Oven

   Set the oven to 450°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 450°F

2. Bring Chicken to Room Temperature

   If the chicken is cold, let it sit on the counter for about 10 minutes, then remove any giblets and pat the bird completely dry with paper towels.

   Time: PT10M

3. Separate the Skin

   Using clean hands, gently lift the skin away from the breast and thigh meat, keeping it as intact as possible.

   Time: PT5M

4. Melt Butter and Oil

   Combine 2 tbsp unsalted butter and 1 tbsp olive oil in a microwave‑safe bowl and melt on 50% power for about 2 minutes, stirring halfway.

   Time: PT2M

5. Slice Onions

   Slice 1 medium onion and 2 small onions into half‑inch thick rounds.

   Time: PT5M

6. Prepare Herbs and Garlic

   Strip leaves from the tarragon, rosemary, and thyme. Chop the tarragon leaves (about 1 tbsp) and rosemary leaves. Cut the garlic head in half crosswise.

   Time: PT5M

7. Season Butter Mixture

   Stir the chopped tarragon, rosemary leaves, 1½ tsp salt, and ½ tsp cracked black pepper into the melted butter‑oil blend.

   Time: PT2M

8. Butter Under the Skin

   Using a spoon, spread the herb butter under the lifted skin, over the meat, and over the outer skin of the chicken.

   Time: PT5M

9. Stuff the Cavity

   Place the sliced onions, garlic halves, 3 sprigs of thyme, lemon halves, and the chicken liver pieces inside the cavity. Squeeze the juice of the lemon over the bird.

   Time: PT5M

10. Truss the Chicken

    Fold the wings under the body and tie the legs together with kitchen twine.

    Time: PT3M

11. Arrange Vegetables (Optional)

    Scatter the remaining onion slices and extra thyme sprigs around the bird in the roasting pan. If using baby potatoes, toss them with olive oil, salt, and pepper and add them to the pan.

    Time: PT5M

12. Roast the Chicken

    Place the pan in the preheated oven, immediately reduce temperature to 425°F, and roast for 1 hour 15 minutes to 1 hour 30 minutes, basting with pan juices every 30 minutes.

    Time: PT1H30M

    Temperature: 425°F

13. Check Doneness

    Insert a meat thermometer into the thickest part of the thigh; it should read 165°F.

    Time: PT0M

14. Rest the Chicken

    Remove the chicken from the oven and let it rest on a cutting board for 20 minutes before carving.

    Time: PT0M

15. Carve and Serve

    Carve the chicken, arrange on a serving platter with the roasted onions, potatoes, and liver, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

35g

Carbohydrates

10g

Fat

30g

Fiber

2g