Juicy ROAST CHICKEN RECIPE - How To Cook a Whole Chicken

Ingredients

• 5.5 lb Whole Chicken (organic, fresh, giblets removed, pat dried)
• 2 large Carrots (cut into 1‑inch pieces)
• 6 Yukon Gold Potatoes (quartered or cut into 6 pieces; baby potatoes can stay whole)
• 1 medium Onion (peeled and coarsely chopped into ~1‑inch pieces)
• 1 head Garlic (halved; half goes inside chicken, half tossed with veggies)
• 4 sprigs Fresh Rosemary (2 sprigs for veggies, 2 sprigs for stuffing)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (melted for brushing)
• 1 Lemon (cut in half for stuffing)
• 3 teaspoons Kosher Salt (divided between chicken and veggies)
• 1.25 teaspoons Ground Black Pepper (divided between chicken and veggies)

Instructions

1. Prep Vegetables

   Cut the carrots into 1‑inch pieces, quarter the potatoes (or cut into six pieces if large), and coarsely chop the onion into ~1‑inch chunks. Halve the garlic head lengthwise; set aside half for the chicken cavity and half for the vegetables.

   Time: PT10M

2. Season Vegetables

   Place all prepared vegetables in a large mixing bowl. Add the remaining half of the garlic, 2 sprigs of fresh rosemary, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss roughly until everything is lightly coated.

   Time: PT5M

3. Prepare the Chicken

   Remove any giblets from the cavity, pat the chicken completely dry inside and out with paper towels. This ensures crispy skin.

   Time: PT5M

4. Season Inside & Stuff

   Season the cavity with ½ teaspoon salt and ¼ teaspoon pepper. Stuff the cavity with the halved lemon, the half‑head of garlic, and 2 sprigs of rosemary.

   Time: PT5M

5. Butter & External Seasoning

   Melt 2 tablespoons unsalted butter. Brush the entire chicken, including the legs and wings, with the melted butter. While the butter is still wet, sprinkle the chicken all over with 2 teaspoons salt and ½ teaspoon black pepper, then turn the bird and season the back side equally.

   Time: PT5M

6. Arrange in Roasting Pan

   Place the chicken breast‑side up on a rack inside the roasting pan. Scatter the seasoned vegetables around the bird. Tuck the wings behind the back to prevent over‑browning and, if desired, tie the legs together with kitchen string for a tidy presentation.

   Time: PT5M

7. Roast the Chicken

   Preheat the oven to 425°F. Position the pan in the lower third of the oven so the bird roasts in the center. Roast for 80–90 minutes, or until an oven‑safe thermometer inserted into the thickest part of the thigh reads 165°F. If the breast browns too quickly, create a foil shield (triangular piece of foil) and place it over the breast for the remainder of the cooking time.

   Time: PT1H25M

   Temperature: 425°F

8. Rest the Chicken

   Remove the pan from the oven. Transfer the chicken to a serving platter and let it rest, loosely tented with foil if you prefer softer skin, for 15 minutes before carving.

   Time: PT15M

9. Carve & Serve

   Using two firm spatulas or a carving fork, lift the chicken onto a cutting board, carve, and arrange the roasted vegetables around the sliced meat on the platter.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g