There’s something, almost magical—no, definitely magical—about the way garlic and herbs transform a simple chicken into the star of the dinner table. Picture this: a golden-brown, crispy skin that crackles under your fork and succulent, juicy meat that melts in your mouth. I have to confess, I’m a sucker for that aroma wafting through the house—it’s like a warm hug from the kitchen.
Steps
- Preheat your oven to 400°F. Prepare the chicken by patting it dry with a paper towel, removing the giblets, tucking the wings under the breast, and tying the legs together with kitchen twine.
- In a small bowl, mix together melted butter, salt, pepper, and thyme. Rub this mixture all over the chicken, ensuring you get some under the skin for extra flavor.
- Stuff the cavity of the chicken with garlic, onion, and thyme sprigs. This will infuse the meat with delicious aromas as it cooks.
- Place the chicken breast side up in a large baking dish. Roast it in the oven until the skin is golden and a thermometer in the thickest part of the chicken reads 165°F, which should take about 60-75 minutes.
- Once roasted, spoon the juices from the baking dish over the chicken. Let it rest for 15 minutes before carving to ensure the juices redistribute for a tender result.
Ingredients
- 1 whole chicken, approximately 3 ½ pounds
- 3 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bunch of thyme plus an additional tablespoon of fresh thyme
- 1 head of garlic, halved horizontally
- ½ onion
- Lemon slices for serving
Nutritional Values
Calories: 506kcal | Carbohydrates: 5g | Protein: 36g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 165mg | Sodium: 792mg | Potassium: 427mg | Fiber: 1g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg
FAQ
- Can I prepare the roast chicken in advance?
- Absolutely, you can prepare the chicken the night before. Doing so can even enhance the crispiness of the skin, as the salt helps draw out moisture. Simply rub the butter over the chicken, stuff it, and leave it uncovered in the fridge for up to 12 hours.
- How much chicken should I plan for each person?
- A general guideline is to allocate about a pound of whole chicken per individual. Therefore, a 4-pound chicken would typically serve four people. It’s often beneficial to cook a larger chicken to enjoy leftovers.
- How can I tell if the chicken is fully cooked?
- The chicken is fully cooked when a meat thermometer inserted into the thickest part of the thigh registers 165°F. Ensure the thermometer does not touch the bone to get an accurate reading.
- Is it necessary to tie the chicken legs together?
- While tying the legs helps the chicken cook more evenly and maintain its shape, it is not essential. The chicken will still cook fine if you decide to skip this step.
- How should I store leftover chicken?
- To store leftovers, remove the meat from the bones and place it in a covered container in the refrigerator for up to 3 days. This leftover chicken works great in sandwiches, salads, or added to meals like soups and tacos. Remember, you can also use the carcass to make homemade chicken stock.
Tips
- Truss the Chicken: Use kitchen twine to tie the chicken’s legs together. This ensures even cooking and keeps the meat juicy. Make sure the chicken is breast side up, crisscross the twine around the legs, pull tight, and tie securely.
- Dry the Skin Thoroughly: Before cooking, pat the chicken skin dry with a paper towel. This step helps achieve a crispy skin by reducing the likelihood of steaming. For extra crispiness, consider placing the cooked chicken under the broiler for a few minutes.
- Limit Herb Use on the Outside: When applying herbs on the outside of the chicken, use them sparingly, as they tend to brown faster than the skin. To avoid a burnt appearance, tuck herbs under the skin to infuse flavor without compromising the presentation.
- Rest the Chicken Before Carving: After removing the chicken from the oven, let it rest covered loosely with foil for 15 to 30 minutes. This allows the juices to redistribute, ensuring moist and tender breast meat.
Equipment
- Meat Thermometer – To accurately check if the chicken is fully cooked by measuring the internal temperature.
- Kitchen Twine – For tying the chicken legs together to ensure even cooking.
- Large Baking Dish – Suitable for roasting a whole chicken.
- Broiler Pan (optional) – If you want to crisp up the skin after roasting.
