Absolutely Perfect Roast Chicken

Elevate your dinner game with this *Absolutely Perfect Roast Chicken*, a foolproof recipe that delivers juicy, flavorful meat and irresistibly crispy skin every time. Packed with aromatic rosemary, zesty lemon, and rich garlic, this dish is a masterclass in simplicity and flavor. The chicken is rubbed with a luxurious blend of olive oil and butter that locks in moisture while promoting a golden, evenly roasted finish. Nestled atop a bed of caramelized carrots, celery, and onions, and bathed in a savory chicken stock base, this recipe creates its own luscious pan drippings perfect for a quick, flavorful gravy. Ready in just under two hours with minimal prep, this showstopping roast chicken is perfect for holiday feasts, weekend dinners, or whenever you crave a wholesome, classic comfort food. Serve it alongside the roasted vegetables for an effortlessly elegant meal that’s sure to impress.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 5-pound bird Whole chicken
• 2 tablespoons Salt
• 1 teaspoon Black pepper
• 1 whole Lemon
• 6 whole Garlic cloves
• 3 Fresh rosemary sprigs
• 2 tablespoons Olive oil
• 3 tablespoons Unsalted butter, softened
• 3 medium Carrots, chopped
• 2 large Celery stalks, chopped
• 1 large Onion, quartered
• 1 cup Chicken stock

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the chicken from the refrigerator at least 30 minutes prior to cooking to allow it to come to room temperature. Pat the chicken dry with paper towels.

Step 3

Generously rub the chicken all over with 2 tablespoons of salt and 1 teaspoon of black pepper, ensuring even coverage inside and out.

Step 4

Slice the lemon in half and place both halves inside the cavity of the chicken along with 3 sprigs of fresh rosemary and 4 whole garlic cloves.

Step 5

In a small bowl, combine 2 tablespoons of olive oil with 3 tablespoons of softened butter. Rub this mixture over the entire surface of the chicken, focusing on getting it under the skin of the breast for extra moisture.

Step 6

Arrange the chopped carrots, celery, onion, and the remaining 2 garlic cloves in the bottom of a large roasting pan. Pour 1 cup of chicken stock into the pan to create a base for the drippings.

Step 7

Place the prepared chicken, breast side up, on a roasting rack set over the vegetables in the pan. This helps promote even cooking and keeps the chicken from sitting in its juices.

Step 8

Roast in the preheated oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and continue roasting for an additional 70 minutes, or until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer.

Step 9

If the skin darkens too quickly, loosely tent the chicken with aluminum foil during the latter part of the cooking time.

Step 10

Once cooked, remove the chicken from the oven and let it rest, uncovered, for at least 15 minutes before carving. This helps keep the juices inside the meat.

Step 11

Strain the pan drippings and serve as a simple gravy or drizzle over the carved chicken for added flavor.

Step 12

Serve the roast chicken alongside the roasted vegetables from the pan, and enjoy your meal!

Nutrition Facts

Serving size	3256.9 grams (3256.9g)

Amount per serving	% Daily Value*
Calories	1185

Total Fat 85.60g	110%
Saturated Fat 31.60g	158%
Polyunsaturated Fat 2.70g
Cholesterol 284mg	95%
Sodium 14701mg	639%
Total Carbohydrate 51.40g	19%
Dietary Fiber 13.10g	47%
Total Sugars 20.70g
Protein 62.80g	126%

Vitamin D 0IU	0%
Calcium 265mg	20%
Iron 7mg	37%
Potassium 1904mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 20.5%

Carbs: 16.8%