Whole Roasted Chicken
Servings Prep Time
4-6people (+ kids) 20minutes
Cook Time
1.5hours
Servings Prep Time
4-6people (+ kids) 20minutes
Cook Time
1.5hours
Ingredients
Chicken
  • 1whole chicken5-6 pounds
  • 2large yellow onionsdivided, thickly sliced
  • 1large head garliccut in half crosswise
  • 2 lemonshalved
  • 4-6 carrotscut into 2 inch chunks
  • 1bunch fresh herbs (thyme, rosemary, sage)to stuff inside cavity
Compound Butter
  • 1stick Buttersoftened until creamy smooth
  • 1 Tbs (each) fresh rosemary, thyme, sageminced
  • kosher salt
  • ground pepper
Instructions
  1. Preheat oven to 425.
  2. Make compound butter by mixing ingredients in a bowl until creamy and smooth. You can use whatever fresh herbs you have on hand or you can buy a pre-made dry herb mix usually found in near the meat counter of your local grocery store (I like the Lemon Thyme mix from Whole Foods).
  3. Remove the chicken giblets (eeek! – this is the worst part to me). Put your fingers between the skin and meat to loosen and rub the inside meat with the compound butter mixture under the skin along the chest. Take the remaining butter and rub on outside of skin all over outside of chicken.
  4. Stuff the cavity of the chicken with garlic, 1 sliced onion, 1 halved lemon, and the bunch of herbs. Tie the legs together with kitchen twine to keep the items inside the cavity while roasting.
  5. Place chicken in roasting pan (make sure you cover in foil for easy clean up) and place remaining chopped onions, carrots, lemon, garlic (whatever you want) around the chicken and pour chicken stock in bottom of pan (called a “wet bath”). This will help keep in the moisture and cook the vegetables in the pan.
  6. Place in oven and cook for 1.5 hours or until juices run clear. Keep your eye on it around the 1 hour mark — size varies cook time. Serve with salad, quinoa, or rice.