The Best Roast Chicken
There's nothing more classic than a roast chicken for dinner! This recipe for a classic version has a delicious butter mixture made from lemon zest and thyme stuffed under the skin for a crispy texture. If you're looking for a delicious meal, this is the one to make!
Servings 12 servings
Calories 232kcal
Ingredients
For the compound butter
- 2 tbsp unsalted butter room temperature
- 1 ½ tsp dried thyme
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 2 tsp lemon zest
- 3 cloves garlic minced
For the chicken and vegetables
- 5 lb chicken
- 1 ½ tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 ½ lb carrot cut in large chunks
- 2 bulbs fennel cut into ⅛-inch wedges
Instructions
- Preheat oven to 425°F.
- In a small bowl, combine the butter, dried thyme, salt, pepper, lemon zest, and garlic. Mix together, evenly incorporating everything into the butter. Set aside.
- Using fingers, gently separate the skin from the chicken without tearing the skin. Work fingers over the legs and thighs as well. Once the skin is separated, spread the butter mixture onto the meat under the skin. The butter may clump as it cools against the chicken. Place the tops of the fennel along with approximately 1 lemon inside the cavity of the chicken. Also at this point, truss the legs. Set aside.
- Spread the prepared carrots and fennel on a roasting pan. Drizzle with olive oil, salt, and pepper. Set chicken on top of the vegetables and sprinkle with a small amount of olive oil, salt, and pepper. Roast in the preheated oven until the vegetables are tender and the chicken reaches 160°F. Remove the chicken and vegetables from the oven and allow the chicken to rest for 10 minutes. While resting, the chicken will reach 165°F.
- After resting, carve the chicken and serve with the vegetables.
Video
Nutrition
Serving: 1serving | Calories: 232kcal
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