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Best of Both Worlds Roast Chicken
Best of Both Worlds Roast Chicken
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Achieve perfect roast chicken: season with butter, stuff with vegetables and lemon, roast hot then reduce heat for juicy meat and crispy skin.
Ingredients:
  • 1 (4 pound) whole chicken
  • 0.5 onion, coarsely chopped
  • 1 stalk celery, cut into 4 pieces
  • 0.5 lemon, cut into 4 pieces
  • 3 cloves garlic, sliced
  • 2 tablespoons butter
  • 1 teaspoon dried parsley
  • 1 teaspoon dried Italian herb seasoning
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Start by removing the giblet packet from the chicken cavity and pat the bird dry with paper towels. Next, place butter inside the chicken cavity and season it with salt and black pepper. Stuff the cavity with pieces of onion, celery, and lemon. Gently loosen the skin over the breast and thigh, and slip garlic slices underneath. Finally, position the chicken breast side up on a rack in a roasting pan.
  • In a small saucepan over medium-low heat, melt 2 tablespoons of butter. Stir in dried parsley and Italian seasoning. Drizzle half of the butter-herb mixture over the chicken, massaging the seasoned butter all over the chicken. Set aside the remaining butter mixture for later use.
  • Roast the chicken in the preheated oven for 20 minutes. Remove and flip the chicken so the breast side is down. Drizzle the remaining seasoned butter over the chicken, making sure to coat all parts of the bird. Return to oven and roast for an additional 10 minutes.
  • Lower the oven temperature to 325 degrees F (165 degrees C). Continue roasting the chicken until the skin is golden brown, juices run clear, and it reaches an internal temperature of 160 degrees F (70 degrees C, for about 1 hour and 20 minutes. Rest the chicken uncovered for 10 minutes before serving.

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