Name: Perfect Roasted Chicken
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4-6 serving(s)
Ingredients: 1 whole chicken; 1 bunch thyme; 1 lemon, quartered; 1 head garlic, halved; 2 tablespoons melted butter; salt; pepper

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Recipe by Ingy1171

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Perfect Roasted Chicken created by Chicagoland Chef du

This is a very flavorful and simple way to roast a chicken. Recipe inspired by Barefoot Contessa.

Ready In:: 1hr 35mins
Serves:
Units:

6

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ingredients

1 whole chicken
1 bunch thyme
1 lemon, quartered
1 head garlic, halved
2 tablespoons melted butter
salt
pepper

directions

Preheat oven to 425 degrees.
After removing giblets (discard or save for another recipe), salt and pepper inside of chicken.
Stuff the cavity with thyme, lemon quarters and garlic halves.
Brush the outside of the chicken with melted butter.
Salt and pepper outside of chicken.
Tie the legs together with string (good idea to soak string in water prior so it won't burn in the oven) and tuck the wings under the body.
Cook in oven for 1 1/2 hours or until done.

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RECIPE MADE WITH LOVE BY

@Ingy1171

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@Ingy1171

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"This is a very flavorful and simple way to roast a chicken. Recipe inspired by Barefoot Contessa."

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review by ewamax08

9/3/2018

People often overlook simple recipes but most of the time those are the ones that turn out the best. I too was intimidated by roasting a whole chicken. Tried it once with a complicated recipe with very many herbs and spices that just overwhelmed the chicken. This one is truly a gem. Easy, no fuss with ingredients most of us usually have on hand at home. THANK YOU Ingy1171

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review by Chicagoland Chef du

4/14/2011

YAY a chicken victory for me, FINALLY! I could not be easier or tastier! I agonize over the timing of roasted chicken. This recipe was spot on! Very juicy and flavorful w/o any of the seasonings being overpowering in any way. I roasted the 4# chicken @ 400°/ convection oven. It was done in 90 minutes. I let it rest and carved it. I did add a couple things to the ingredients list. I substituted 1 teaspoon dried thyme for fresh and added a bit of olive oil to the softened butter & a squeeze of lemon juice. When I made gravy from the drippings, I added a splash of white wine. DELICIOUS. My family raved over it. Thanks Ina & Ingy!

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photo by Chicagoland Chef du

4/14/2011

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review by LaurelGohn

10/20/2008

Yummy! I added some veggies to the pan - baby carrots, fingerling potatoes and some chopped parsnip. Super easy and very tasty. I did add about one more tablespoon of butter to pour over the veggies, along with a little basil. Thanks for the recipe!

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review by yamakarasu

3/15/2007

Oh my goodness, this was one delicious chicken! This was my first time roasting a whole chicken so I was a little intimidated at first, but thanks to this recipe, it couldn't have been easier! The only thing I didn't do was measure out all the ingredients; I just did it by eye, and I added more herbs as well (oregano, basil, rosemary, and garlic powder) and I didn't tie the chicken, just left it as is. I also poked a few holes in the chicken and stuffed some garlic under the skin for a little extra flavour. But I followed the rest of the directions exactly and it came out just perfect! The chicken was perfect after about an hour 15. It was tender and so flavourful from all the herbs and lemon and garlic, and was beautiful browned and crispy on the outside while juicy on the inside. This is definitely one of my new favourites! Thank you!

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