Classic Roast Chicken

Classic Roast Chicken Recipe

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About Classic Roast Chicken Recipe:

Juicy on the inside, and served with liquid gold pan juices loaded with flavour.A classic roasted chicken served with greens and your favorite side makes a delicious and easy dinner that never goes out of style. Be prepared to turn on your vent; the high-heat finishing may generate some smoke.Roast chicken is juiciest and tastiest when it’s cooked to an internal temperature of 165°. To get an accurate reading, place your meat thermometer in the thickest part of the chicken or in between the breast and the thigh. 

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  • 12 Ingredients
Ingredients
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Ingredients for Classic Roast Chicken Recipe

  • 1 whole roasting chicken
  • 2 teaspoon unsalted butter, softened
  • 1.50 teaspoon minced fresh thyme
  • 1 teaspoon Paprika
  • 1 teaspoon ground coriander
  • 2 teaspoon extra virgin olive oil
  • 3/4 teaspoon Salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 shallots, peeled and halved
  • 3 sprig fresh thyme
  • 1 lemon, quartered
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Classic Roast Chicken Recipe

STEP 01

Preheat the oven to 425 degrees f.

STEP 02

Remove the chicken giblets. Rinse the chicken inside and out.

STEP 03

Remove any excess fat and leftover pin feathers and pat the outside dry.

STEP 04

Liberally salt and pepper the inside of the chicken.

STEP 05

Stuff the cavity with a bunch of thyme, both halves of lemon, and all the garlic.

STEP 06

Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

STEP 07

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

STEP 08

Place the onions, carrots, and fennel in a roasting pan.

STEP 09

Toss with salt, pepper, 20 sprigs of thyme, and olive oil.

STEP 10

Spread around the bottom of the roasting pan and place the chicken on top.

STEP 11

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

STEP 12

Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

STEP 13

Slice the chicken onto a platter and serve it with the vegetables.

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