Roast Chicken Recipe
Make Roast Chicken Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole Chicken & Seasoning
Aromatics & Vegetables for Roasting (optional but recommended)
Finishing (optional)
Method
Whole Chicken & Seasoning
- 1
Preheat and prep chicken
Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before roasting to bring toward room temperature. Pat the chicken thoroughly dry inside and out with paper towels — dry skin crisps better.
- 2
Season cavity
Season the cavity generously with 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Stuff the cavity with the halved lemon (cut crosswise), 2 thyme sprigs, 1 rosemary sprig, and half the minced garlic.
- 3
Butter under skin
Carefully loosen the skin over the breasts and thighs with your fingers, taking care not to tear it. Mix the softened butter with the remaining minced garlic, 1 tablespoon olive oil, remaining 1.5 tablespoons kosher salt, and 3/4 teaspoon black pepper. Spread about two-thirds of this butter mixture under the skin over both breasts and thighs. Rub the remaining butter mixture all over the outside of the chicken.
- 4
Truss (optional)
If desired, tie the legs together with kitchen twine and tuck the wing tips behind the shoulders to promote even cooking. This is optional; spatchcocking is an alternative but not covered here.
Aromatics & Vegetables for Roasting (optional but recommended)
- 5
- 6
Arrange in roasting pan
Spread the vegetables and remaining thyme and rosemary sprigs in a single layer in a roasting pan or large ovenproof skillet. Place the prepared chicken on a rack set in the roasting pan or directly on top of the vegetables, breast-side up. Pour any accumulated juices from prepping the chicken into the pan.
Roasting & Finishing
- 7
Initial high-heat roast
Roast the chicken at 425°F (220°C) for 15 minutes. This initial high heat helps brown and crisp the skin.
- 8
Reduce heat and continue roasting
After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting. Roast until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 160°F (71°C). For a 3.0–3.5 lb chicken expect about 45–55 additional minutes; total cooking time typically 60–75 minutes depending on size and oven. If vegetables are undercooked, you can remove the chicken when done and roast vegetables a further 10–15 minutes.
- 9
Rest the chicken
When the thigh reaches 160°F (71°C), remove the chicken from the oven. Tent loosely with foil and let rest for 15–20 minutes. The internal temperature will rise to about 165°F (74°C) during resting and juices will redistribute for a moist result.
- 10
Make pan jus and carve
While the chicken rests, skim off excess fat from the pan juices, place the pan over medium heat on the stovetop (or transfer juices to a small saucepan), and simmer for 3–5 minutes to concentrate flavors. Taste and adjust seasoning with salt and pepper. Spoon some pan jus over the chicken and vegetables. Sprinkle chopped fresh parsley over the carved chicken before serving.