How to Roast a Chicken

Prep: 1 hrs 30 mins


1 (6 lb) roasting chickens (about 6 lbs)
1 tablespoon unsalted butter
Salt and pepper
1 lemon
3 large garlic cloves
4 sprigs fresh rosemary
2 medium onions, peeled and cut crosswise into 1/2-inch-thick slices


Let the chicken and butter stand at room temperature for 30 minutes
Preheat oven to 425

Remove giblets from chicken, tuck wing tips under the body, and generously season the cavity of the chicken with salt and pepper.Place the palm of your hand on top of lemon and, pressing down, roll it back and forth on a work surface several times

Pierce the entire surface of the lemon with a fork
Using the side of a large knife, gently press on the garlic cloves to open slightly
Insert lemon, garlic, and rosemary into chicken cavity.In the center of a heavy-duty roasting pan, arrange the onion slices in two rows, letting the slices and rows touch

Place the chicken on top

Tie the chicken legs together with kitchen twine.Spread the softened butter over the entire surface of the chicken and season generously with salt and pepper.Roast until skin is crisp and deep golden brown and juices run clear when chicken is pierced with a fork, about 1 1/2 hours

Insert an instant-read thermometer into the breast, then the thigh
The chicken is ready when the breast or thigh reaches 165 degrees
Garnish with rosemary sprigs.

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