Juicy whole chicken with crispy skin, roasted garlic, and fresh herbs—perfect for gatherings or weeknight dinners.
# Components:
→ Chicken
01 - 1 whole chicken (approximately 3.5 lbs), giblets removed
→ Herb and Garlic Butter
02 - 4 tablespoons unsalted butter, softened
03 - 6 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 2 tablespoons fresh thyme, finely chopped
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Citrus
09 - 1 lemon, halved
→ Roasting Vegetables
10 - 2 tablespoons olive oil
11 - 2 large carrots, cut into chunks
12 - 1 large onion, quartered
13 - 2 celery stalks, cut into chunks
# Directions:
01 - Preheat your oven to 430°F (220°C). Thoroughly pat the whole chicken dry using paper towels for optimal skin crispiness.
02 - In a small bowl, combine the softened butter with the minced garlic, finely chopped rosemary, thyme, parsley, salt, and black pepper. Mix until well incorporated.
03 - Gently separate the skin from the chicken breast meat using your fingers. Evenly spread half of the prepared herb butter underneath the skin. Rub the remaining herb butter all over the exterior of the chicken.
04 - Place both halves of the lemon into the chicken cavity. You may also add a few extra sprigs of fresh herbs for added aroma.
05 - In a roasting pan, toss the carrot chunks, onion quarters, and celery chunks with olive oil. Arrange them as a base in the pan. Place the prepared chicken on top of the vegetables, ensuring the breast side is facing upwards.
06 - Secure the chicken legs together using kitchen twine. Tuck the wing tips underneath the body of the chicken to prevent them from burning.
07 - Roast the chicken in the preheated oven for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue roasting for approximately 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165°F (75°C) and the juices run clear.
08 - Remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. Serve hot with the roasted vegetables.
