“This is the first main dish I learned to cook well. The classic roast chicken is a staple in the kitchen, and when done right, is a consistent showstopper!”
Ingredients
- 5-7 pound whole chicken
- 1 medium yellow onion, diced large
- 1 celery stalk, roughly chopped
- 2 large lemons, zested and halved
- 1 head of garlic, halved
- 3 sprigs fresh rosemary
- 1-2 tablespoons kosher salt
- 1-2 tablespoons black pepper
- 8 ounces unsalted butter, softened
Preparation
Preheat the oven to 400°. Pat the chicken dry and tuck the wings under the back of the chicken (this will help them stay in place while the chicken roasts). Season the inside of the chicken with salt and pepper and stuff the chicken with onion, two sprigs of rosemary, celery, and one lemon half.
Using some butcher’s twine, tie the legs back to keep the vegetables inside the chicken. Combine butter, lemon zest, salt, and pepper. Remove the leaves of the last sprig of rosemary, chop, and add to the butter. Using your hand, gently separate the skin of the chicken breast and thighs from the meat. Rub the butter between the skin and meat. Season the outside thoroughly with salt and pepper. Place the chicken on a baking sheet with any remaining vegetables and lemon.
Place the chicken into the oven and roast for 45 minutes to 1 hour, until the skin is golden. Once golden, reduce the oven temperature to 350°F. Using the remaining butter, baste the chicken every 20 minutes for 1 to 1 ½ hours or until the chicken reaches an internal temperature of 165° F. Remove the chicken from the oven and allow it to rest for 10 to 15 minutes before serving.
About this recipe
CHEF GABE’S NOTE: Remember to place the thermometer in the thickest part of the chicken near bone for more accurate temperature readings. Add your favorite spices to change up the chicken! Swap in a nice Cajun spice to kick it up a notch.
