Roasted Chicken
A whole chicken seasoned inside and out with salt, pepper, and garlic powder, then roasted with lemon-thyme butter spread right under the breast skin.
Servings: 4 people
Calories: 535kcal
Cost: $
Equipment
- 1 Roasting pan Holds the chicken and catches the drippings for gravy.
- 1 Kitchen twine Ties the legs together so the aromatics stay in the cavity.
- 1 Instant read thermometer Confirms the thickest part of the chicken has reached 165°F.
- 2 Small mixing bowls One for the dry rub and one for the lemon-thyme butter.
Ingredients
- 1 whole chicken
- 4 tablespoons butter melted
- 1 lemon zested and quartered
- 1/2 teaspoon dried thyme
- 1 medium onion diced
- 2 stalks celery chopped
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F.
- Combine the salt, ground black pepper, and garlic powder in a small bowl. Mix well.1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder
- Rub the seasoning mixture all over the chicken, including the inside of the cavity.1 whole chicken
- In another small bowl, combine the melted butter, dried thyme, and lemon zest. Mix well.4 tablespoons butter, 1/2 teaspoon dried thyme, 1 lemon
- Carefully loosen the skin over the chicken breast. Spread the lemon-thyme butter under the skin, distributing it evenly over the breast meat.1 whole chicken
- Stuff the quartered lemon, diced onion, and chopped celery inside the cavity. Tie the legs together with kitchen twine to hold everything in place.1 lemon, 1 medium onion, 2 stalks celery
- Place the chicken in a roasting pan. Roast for 60 to 65 minutes, or until the chicken is fully cooked and the thickest part reaches 165°F.1 whole chicken
- Remove the chicken from the oven and let it rest briefly. Remove the kitchen twine before serving.
- Transfer the roasted chicken to a serving plate. Serve hot. Share and enjoy!
Notes
Crisp skin – Pat the chicken completely dry with paper towels before applying the rub so the skin browns evenly.
Make ahead – Season the chicken with the salt mixture the night before and refrigerate it uncovered; the skin dries out and roasts up crispier.
Bird size – The roasting time suits a 4 to 5 lb chicken. For a larger bird, add about 10 minutes per extra pound and go by the 165°F reading.
Pan drippings – Pour the drippings into a small saucepan, whisk in a spoonful of flour and a cup of broth, and simmer into a quick gravy.
Leftovers – Refrigerate in an airtight container for up to 4 days. Shred the meat for sandwiches, chicken sopas, or arroz caldo.
Nutrition
Calories: 535kcal | Carbohydrates: 6g | Protein: 36g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 823mg | Potassium: 506mg | Fiber: 2g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg