Roasted Chicken Recipe
Make Roasted Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Aromatics & Cavity Stuffing
Roasting Pan & Basting
Method
Chicken & Marinade
- 1
Prepare the butter-herb rub
In a small bowl combine softened butter, 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, smoked paprika, 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix until smooth and evenly distributed.
- 2
Clean and dry the chicken
Remove any giblets from the cavity. Pat the chicken thoroughly dry inside and out with paper towels. Dry skin is essential for crisp roasting.
- 3
Loosen skin and apply rub
Carefully slide your fingers between the breast meat and the skin to loosen it without tearing. Spread about two-thirds of the butter-herb mixture directly under the skin over the breasts and thighs. Rub the remaining mixture over the outside of the chicken. Drizzle remaining 2 tbs olive oil over the skin and rub to coat evenly.
- 4
Season exterior
Sprinkle the outside of the chicken with the remaining 1/2 tsp kosher salt and additional black pepper to taste. If you like extra color, dust a little smoked paprika over the skin.
Aromatics & Cavity Stuffing
- 5
- 6
Truss the chicken (optional)
Tie the legs together with kitchen twine and tuck the wing tips under the body. Trussing helps the chicken cook evenly and look neat for serving, but is not strictly required.
Roasting Pan & Basting
- 7
- 8
Place chicken in pan
Set the chicken breast-side up on the rack or on top of the vegetables in the pan. Pour 1 cup chicken stock (and 1/2 cup white wine if using) into the bottom of the pan — this prevents drippings from burning and will be used for basting and making pan sauce.
- 9
Roast for initial high-heat
Roast at 425°F (220°C) for 15–20 minutes to brown and crisp the skin. After this initial period, reduce the oven temperature to 375°F (190°C) without opening the oven more than necessary.
- 10
Continue roasting until done
Roast for an additional 45–60 minutes (total roast time generally 60–80 minutes depending on chicken size) until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. Baste the chicken every 20 minutes with pan juices: tilt the pan and spoon juices over the top, or use a baster.
- 11
Rest the chicken
When the chicken reaches 165°F (74°C), remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. Resting allows juices to redistribute so slices stay moist.
- 12
Finish and garnish
While the chicken rests, optionally skim pan juices into a small saucepan, simmer briefly to concentrate, adjust seasoning with salt and pepper, and strain if desired to make a simple gravy. Carve the chicken into breasts, thighs, legs and wings. Arrange on a platter, spoon a little pan sauce over, and sprinkle with chopped fresh parsley for garnish.