Easy Roast Chicken

Last year, I attempted my first roast chicken, and the entire Internet roasted ME. While it was fully cooked, the skin wasn’t super brown and many people threw a fit and there were death threats. Now, one year and lots of practice later, I finally got the hang of this whole thing…am I a professional chicken roaster? No. But, do I think I am the right person to trust when it comes to making a beginner’s guide to roast chicken? Absolutely. I’ve made an instructional video below, which has everything from seasoning, to trussing and carving.

Enjoy this video and let me know what you think! I also will love you forever if you subscribe to my Youtube~*

a golden brown roasted chicken in a roasting pan

Easy Roast Chicken

This is my foolproof roast chicken recipe for any and all beginners!
Total Time 3 hrs
Course Main Course
Cuisine American, Healthy
Servings 4

Equipment

  • Kitchen Twine
  • Roasting Pan

Ingredients
  

  • 1 whole chicken

Seasoning Under the Skin

  • 3 tbsp parsley minced
  • 3 tbsp garlic minced
  • 2 tbsp thyme
  • salt to taste
  • pepper to taste
  • 4 tbsp butter softened, unsalted

Aromatics in the Cavity of the Chicken

  • 1 bunch fresh thyme
  • 5 cloves garlic smashed (to open up aroma)
  • 1 lemon halved

Seasoning On Skin

  • 1/4 cup olive oil
  • 2 tsp salt to taste
  • pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees.
  • Dry off the chicken. Take a rubber spatula, or your hand, and separate the skin from the meat.
  • With a rubber spatula, push the herbs underneath the chicken skin, on top of the meat. Make sure the breast is evenly coated. Then, put the softened butter on top and spread it out onto the chicken skin.
  • Put thyme, lemon and garlic into the cavity of the chicken.
  • Rub olive oil on top of the chicken and season with salt and pepper.
  • Truss the chicken. Put the middle of your kitchen twine underneath the bottom of the chicken. Tie the drumsticks together and hold tightly. Bring the twine over between the thighs and breast of the chicken, and continue to hold tightly. Flip the chicken over and fold the wings into the body of the chicken. Tie the twine around the wings and knot. Full tutorial in my video — I know this can be confusing to read.
  • Put the chicken in a roasting pan and roast at 425 degrees for 20 minutes.
  • Change the temperature to 350 degrees and roast until the chicken has an internal temperature of at least 165 degrees.

Notes

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2 thoughts on “Easy Roast Chicken”

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