Perfect Roasted Chicken

There are few things more comforting than a perfectly roasted juicy chicken. We had a few days of gloomy weather recently so this really hit the spot. Before we get started here are a few tips and tricks I’ve learned to make sure your chicken is super moist and delish:

  1. Before seasoning your chicken, pat dry and then coat with melted butter (healthy…i know). The butter is what gives the chicken that awesome golden brown skin.
  2. Get some kitchen twine and tie the legs together in front of the cavity! This will keep more moisture in the meat.
  3. After chicken has roasted, make sure to let it rest (transfer it to a platter and cover with foil) for AT LEAST 20 mins. This also will keep it nice and juicy.
  4. Save some of the juices for a super yummy gravy!

 

 

Ingredients:

-1 (5lb) whole chicken (giblets removed)

-S&P

-1 Bunch of thyme sprigs

-2 T melted butter

-1 large yellow onion

-1 lemon (quartered)

-1 bulb of garlic (cut in half long ways)

-5-6 carrots sliced or cut into large chunks

-4-5 stalks of celery sliced

-Garlic powder

-Paprika

 

Directions:

Preheat oven to 425 degrees.

Clean chicken by rinsing it inside and out with hot water, remove giblets. Cut off any extra fat and remove any feathers that might still be on. Pat the chicken dry and liberally s&p the inside of the chicken. Stuff the cavity with the lemon, most of the thyme (leave a few springs for the veggies), and all of the garlic. Coat the outside of the chicken with the melted butter and then sprinkle with plenty of s&p.

Tie the legs together with kitchen twine (this should allow the cavity to close just slightly.

Place the carrots, onion, and celery in the roasting pan and toss with s&p, more thyme, and a little more melted butter. Spread your veggies around the bottom of the pan and place the chicken in the middle. Sprinkle paprika and garlic powder all over your meat and veggies (just enough to lightly coat it).

Roast your chicken for about 75 mins uncovered. Take chicken out, cover with foil, roast for another 15 mins. You will know your chicken is cooked through when you cut along with leg and the juices run clear. Transfer chicken to a platter and cover with foil to let rest for another 20 mins.

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