1/1 Photo of How to Roast a Chicken
1 hr 30 mins
Concrete Gardener's Note:
From Martha Stewart Living
My Private Note
Units: US | Metric
- 1Let 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.
- 2Place 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.
- 3In 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.
- 4Spread the softened butter over the entire surface of the chicken and season generously with salt and pepper.
- 5Roast 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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Nutritional Facts for How to Roast a Chicken
Serving Size: 1 (515 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1005.0
- Calories from Fat 653
- Total Fat 72.6 g
- Saturated Fat 21.7 g
- Cholesterol 328.4 mg
- Sodium 302.2 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 1.4 g
- Sugars 2.7 g
- Protein 76.3 g
The following items or measurements are not included: