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Roast Chicken (4 to 5 Servings)

Ingredients

Scale

Instructions

  1. If your young chicken is in a frozen state, make sure to defrost it at least two days ahead of time. Heat up the oven to 450 degrees F and adjust the oven rack to place the chicken in the center of the oven when ready to cook.
  2. Remove the neck and giblets from the chicken’s cavity and pat it dry using paper towels all over.
  3. Combine melted butter, lemon zest, and chopped rosemary in a mixing bowl. Season the chicken on the outside and interior with some salt and pepper. Cut the lemon into two halves and stuff it inside the bird’s cavity.
  4. Lift the skin above the chicken breasts with your fingers, then massage a couple tablespoons of the herb butter below the skin.
  5. Microwave for 10 seconds to soften the remainder of the herb butter mixture (it does not need to be melted). Using the rest of the herb butter, smear the chicken’s exterior, legs, and wings.
  6. In a 9×13 inch baking sheet, layer the onion, carrot, and potato. Toss the vegetables in a little olive oil, season to taste with salt and pepper, and toss to coat. Place the chicken on top and, if desired, tie the legs of the chicken together with kitchen twine (this is however not required).
  7. Roast the chicken for 10 to 15 minutes at 450 degrees F, uncovered. Afterward,  turn down the oven’s heat to 350°F and roast the chicken for 20 minutes per pound, or until an internal temperature of 165°F is reached when a thermometer is put in the middle of the thigh or breast. The juices typically will run clear at this temperature, and the skin ought to be golden brown.
  8. Check the chicken halfway through cooking and cover it with a foil piece if the skin is going too brown to protect the breast flesh from overcooking.
  9. Cover the chicken with tinfoil after removing it from the oven. Allow for a 10-minute rest before carving. Serve the chicken pieces with the cooked vegetables from the pan’s bottom.
  10. Optionally, you could also create some chicken gravy using the juices in the roasting pan.

This recipe for cooking a young chicken yields amazing-tasting results, and is one you should definitely try. If you’d like more recipe ideas, then we recommend this video recipe.

  • Author: Bobby