Roast Chicken Recipe

Learn how to roast chicken that turns our perfectly tender and juicy every time.

Course: Dinner, Main Course

Cuisine: American, Western

Diet: Gluten Free

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings:

Calories: 300kcal

Preheat the oven to 400F / 204C.
Pour the melted butter, olive oil, garlic, herbs and seasonings into a bowl. Stir to combine.
Place the chicken on a baking tray and brush the inside and outside of the chicken and under the skin with the seasoned butter mixture.
Stuff the cavity with lemon slices and fresh rosemary sprigs.
Roast in the oven for approximately 1 hour, or until the internal temperature reaches 165F / 74C.

Pour the melted butter, olive oil, garlic, herbs, and seasonings into a bowl. Stir to combine then brush onto the outside of the skin, under the skin, and inside the cavity.
Stuff the cavity with lemon slices sand fresh rosemary sprigs.
Place the chicken in the slow cooker, cover and cook on low for 6-8 hours.
To crisp up the skin, place the chicken under the broiler for a few minutes, but watch closely so you don’t burn or overcook the chicken.

Bring your chicken to room temperature before roasting. This will help with even cooking and give you the crispiest skin.
Thoroughly dry the outside of the chicken with paper towels, especially if you use a chicken brine recipe before cooking.
Be sure to remove the neck and giblets if they are included with your chicken.
Spread the seasoned melted butter outside and inside the chicken as well as under the skin.
For maximum flavor, spread most of the butter underneath the skin and use sparingly on the outside of the chicken.
Carefully loosen the skin over the breast and legs with your hand or an upside-down spoon, being careful not to tear any holes.
Place the chicken on a rack or a bed of onions, carrots, and celery for even cooking.
Stuff the cavity with citrus and rosemary for an incredible aroma while the chicken cooks.
Don’t discard the pan juices. Use the pan juiced to make a flavorful gravy.
Baste the chicken with the pan juices halfway through cooking.
Allow the chicken to rest for 15-20 minutes before carving and serving.
Pop the chicken under the broiler for a few minutes for extra crispy skin.
To make this recipe Whole30 and Paleo, use ghee or clarified butter.
Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
Storage - keep leftovers inside an airtight container in the fridge for 4 days.
There are 9 WW Blue Plan SmartPoints in one serving of this.