Ingredients
– 1 large roasting chicken (approximately 9 pounds)
– 1 stick (1/2 cup) unsalted butter, softened to room temperature
– 1/4 cup finely chopped fresh herbs (such as rosemary, sage, thyme, parsley, or a poultry herb blend), plus additional fresh herb sprigs for the cavity
– 1 teaspoon kosher salt
– 1 teaspoon freshly ground black pepper
– 1 tablespoon garlic, finely minced
– 1/2 large onion, cut into quarter-inch vertical slices
– 2 medium carrots, peeled and sliced
– 2 celery stalks, sliced including celery leaves
– rind of one lemon (outer rind peeled with a peeler)
– water, as needed
Instructions
1-Remove giblets from the chicken cavity, rinse the chicken with cold water, and pat dry completely.
2-Mix the softened butter with the chopped fresh herbs, salt, pepper, and garlic in a bowl.
3-Preheat the oven to 375°F (190°C).
4-Place most vegetables in the bottom of a roasting pan and set a flat rack over them. Reserve some vegetables for stuffing inside the chicken cavity.
5-Place the chicken on the rack, then stuff the cavity with reserved vegetables, herb sprigs, and lemon rind. Place additional lemon rind around the outside of the chicken. Avoid overfilling the cavity.
6-Tuck the wing tips under the chicken.
7-Carefully separate the skin from the meat without tearing it, reaching around the thighs and legs.
8-Spread half the butter mixture under the skin evenly.
9-Spread the remaining butter over the top of the chicken skin.
10-Tie the legs tightly together with kitchen twine.
11-Insert a probe thermometer into the thickest part of the breast and set the alarm for 160°F (71°C).
12-Roast the chicken uncovered for 45 minutes. After this, add 2 cups (approximately 480 ml) of water to the pan to add moisture and prevent burning.
13-Add water as needed during roasting if it evaporates, one cup at a time.
14-Total roasting time is about 2 hours; tent the chicken with foil if it browns too quickly before reaching 160°F.
15-When the thermometer reads 160°F, remove the chicken from the oven, keep the thermometer inserted, tent lightly with foil, and let rest for 20 minutes. The internal temperature will rise slightly above 165°F (74°C), ensuring safe doneness.
16-Remove the probe and foil, carve, and serve.
Last Step:
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🌿 Use fresh herbs and softened butter to infuse flavor and retain moisture.
🥕 Place vegetables under the rack to flavor drippings and prevent sticking.
⏲️ Monitor water level in the pan to prevent burning and maintain moisture.
🍋 Avoid overstuffing cavity for even cooking.
🔥 Adding water after initial roasting crisps skin before adding moisture.
⏳ Let chicken rest to redistribute juices and complete cooking safely.
🧈 Spread butter beneath skin for juicy, flavorful meat.
🍗 Tie legs for even cooking and neat presentation.
🌡️ Use a meat thermometer for perfect doneness and food safety.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving