The Best Roasted Chicken

Name: The Best Roasted Chicken
Prep time: 20 min
Cook time: 60 min
Yield: 6
Ingredients: 1/4 cup butter, softened; 4 cloves garlic, chopped; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh rosemary; 1 lemon, zested and halved; 1 teaspoon salt, divided; 1 teaspoon ground black pepper, divided; 1 whole chicken; 1 tablespoon olive oil

⏱️ Ready in 1h 20m 🥄 Prep 20 min 🔥 Cook 1h 👥 6 servings 👁️ 13 views

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

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🔗 Recipe adapted from AllRecipes

#Roasted #Dinner

📊 At a Glance

Prep 20 min

Cook 1h

Serves 6

Difficulty Medium

🛒 Ingredients

1/4 cup butter, softened

4 cloves garlic, chopped

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 lemon, zested and halved

1 teaspoon salt, divided

1 teaspoon ground black pepper, divided

1 whole chicken

1 tablespoon olive oil

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 381

% Daily Value*

Total Fat 27.1g 35%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 537mg 23%

Total Carbohydrate 3g 1%

Dietary Fiber 1.1g 4%

Total Sugars 0g

Protein 31.1g 62%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 400 degrees F (200 degrees C).

Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.

Loosen skin on chicken breast; rub butter mixture between skin and breast meat.

Press on the skin to distribute evenly.

Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity.

Set in a baking pan.

Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Let rest before carving, about 15 minutes.