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Active Time:10 minsAdditional Time:1 hr 50 minsTotal Time:2 hrsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:10 minsAdditional Time:1 hr 50 minsTotal Time:2 hrsServings:6Yield:6 servings
Active Time:10 mins
Active Time:
10 mins
Additional Time:1 hr 50 mins
Additional Time:
1 hr 50 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(4 1/2- to 5-lb.) whole chicken, giblets removed and discarded1 ½tablespoonsunsalted butter, softened1teaspoonkosher salt½teaspoonblack pepper½smalllemon, cut into wedges½smallyellow onion, cut into wedges3mediumgarlic cloves, smashed
Cook Mode(Keep screen awake)
Ingredients
1(4 1/2- to 5-lb.) whole chicken, giblets removed and discarded
1 ½tablespoonsunsalted butter, softened
1teaspoonkosher salt
½teaspoonblack pepper
½smalllemon, cut into wedges
½smallyellow onion, cut into wedges
3mediumgarlic cloves, smashed
Directions
Pat chicken dry and place it breast-side up on a wire rack set in a large rimmed baking sheet. Let stand at room temperature for 30 minutes.
Preheat oven to 425°F. Loosen and lift skin from breasts, thighs and legs with fingers. (Do not totally detach skin.) Stir together butter, salt and pepper. Spread evenly underneath loosened skin. Carefully replace skin. Place lemon, onion and garlic in the cavity, and tie legs together with kitchen twine.
Roast in preheated oven until a thermometer inserted in the thickest portion of the breast registers 165°F, 60 to 70 minutes. Let rest 20 minutes before carving. Discard skin, lemon, onion and garlic.
Equipment
Wire rack, large rimmed baking sheet
Frequently Asked QuestionsThis recipe uses less butter than other traditional roast chicken recipes, which cuts down on the fat content. We use just enough to help keep the chicken juicy and prevent it from drying out.In comparison to arotisserie chickenyou would buy from the store, this recipe has less sodium and fat. While most rotisserie chickens are injected with a flavoring solution (so you don’t always know how much sodium is in it), you know exactly what is in this homemade roast chicken.Many people avoid eating chicken thighs, thinking they aren’t as good for you. And while they do have a little more fat than the breast—9 grams of total fat in the thigh compared to 3 g in the breast for 3-ounce servings—chicken thighs can still fit into a healthy diet.We stuff the chicken cavity with lemon, onion and garlic to help keep the chicken moist and give it a savory aroma while roasting. These aromatic ingredients lightly flavor the chicken from the inside out. You can also stuff the chicken with fresh herbs you have on hand, like rosemary, thyme or sage, for additional flavor.Roasting requires higher temperatures, which are typically above 400°F. We roast the chicken at a higher temperature of 425°F to get golden brown, crispy skin. If crispy skin isn’t what you want, you can cook a whole chicken in anInstant Potorslow cookerfor moist and tender meat that can be easily shredded for soups or casseroles.Serve this classic roast chicken with side dishes likePotato & Leek Gratin,Garlic Mashed Red Potatoes,Cauliflower Gratin,Broccoli CasseroleorCrispy Oven-Roasted Potatoesand aside saladfor dinner. If you haveleftover chicken, use it for sandwiches, salads or grain bowls for lunch the following day.Before roasting, pat the chicken dry to remove excess moisture and bring it to room temperature for 30 minutes. If the chicken is too cold, it will take longer to cook and may brown unevenly. We roast the chicken on a wire rack set on top of a large rimmed baking sheet, which allows better air circulation for browning in the oven. Roasting at a higher oven temperature of 425°F gives the chicken crispy skin that is difficult to get at lower oven temperatures.
Frequently Asked Questions
This recipe uses less butter than other traditional roast chicken recipes, which cuts down on the fat content. We use just enough to help keep the chicken juicy and prevent it from drying out.In comparison to arotisserie chickenyou would buy from the store, this recipe has less sodium and fat. While most rotisserie chickens are injected with a flavoring solution (so you don’t always know how much sodium is in it), you know exactly what is in this homemade roast chicken.
This recipe uses less butter than other traditional roast chicken recipes, which cuts down on the fat content. We use just enough to help keep the chicken juicy and prevent it from drying out.
In comparison to arotisserie chickenyou would buy from the store, this recipe has less sodium and fat. While most rotisserie chickens are injected with a flavoring solution (so you don’t always know how much sodium is in it), you know exactly what is in this homemade roast chicken.
Many people avoid eating chicken thighs, thinking they aren’t as good for you. And while they do have a little more fat than the breast—9 grams of total fat in the thigh compared to 3 g in the breast for 3-ounce servings—chicken thighs can still fit into a healthy diet.
We stuff the chicken cavity with lemon, onion and garlic to help keep the chicken moist and give it a savory aroma while roasting. These aromatic ingredients lightly flavor the chicken from the inside out. You can also stuff the chicken with fresh herbs you have on hand, like rosemary, thyme or sage, for additional flavor.
Roasting requires higher temperatures, which are typically above 400°F. We roast the chicken at a higher temperature of 425°F to get golden brown, crispy skin. If crispy skin isn’t what you want, you can cook a whole chicken in anInstant Potorslow cookerfor moist and tender meat that can be easily shredded for soups or casseroles.
Serve this classic roast chicken with side dishes likePotato & Leek Gratin,Garlic Mashed Red Potatoes,Cauliflower Gratin,Broccoli CasseroleorCrispy Oven-Roasted Potatoesand aside saladfor dinner. If you haveleftover chicken, use it for sandwiches, salads or grain bowls for lunch the following day.
Before roasting, pat the chicken dry to remove excess moisture and bring it to room temperature for 30 minutes. If the chicken is too cold, it will take longer to cook and may brown unevenly. We roast the chicken on a wire rack set on top of a large rimmed baking sheet, which allows better air circulation for browning in the oven. Roasting at a higher oven temperature of 425°F gives the chicken crispy skin that is difficult to get at lower oven temperatures.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)236Calories11gFat32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
