Photo: Greg DuPree Food Styling: Rishon Hanners Prop Styling: Thom Driver
Total Time
1 Hour 30 Mins
Yield
4 servings (serving size: 1 breast half or 1 leg quarter)

A classic roasted chicken served with greens and your favorite side makes a delicious and easy dinner that never goes out of style. Be prepared to turn on your vent; the high-heat finishing may generate some smoke.

Roast chicken is juiciest and tastiest when it’s cooked to an internal temperature of 165°. To get an accurate reading, place your meat thermometer in the thickest part of the chicken or in between the breast and the thigh. Let the chicken rest for at least 10 minutes before serving—this locks in moisture and ensure perfectly juicy meat.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Step 3

Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.

Step 4

Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.

Ratings & Reviews

FoodieSandi's Review

cat111719
March 21, 2013
Really good. I have never roasted an entire chicken before so this was a good one to start with. I used rosemary instead of thyme, an onion instead of the shallots, and scattered cut up carrots and potatoes underneath the roasting rack. YUM! And really juicy. I cooked it for about 20 minutes longer than the recipe states (yes, I do have an oven thermometer) and it was only at 160, but the juices were clear and the leg was loose in the socket, so I figured it was done enough. I don't see a need to try any other recipe, except to change up the seasonings as needed. HIghly recommended.

Chris bar

Keianna
November 08, 2015
Classic chicken and nachos

whole Onion in the cavity

Tomtes
September 03, 2015
I love this recipe! I picked a fresh onion from my garden, used the greens and all and placed them in the cavity. I hate the feel of onions, but love the flavor, so this was super good! 

foodie86's Review

aochelli
January 23, 2015
N/A

srwfromorange's Review

ohana1
January 14, 2013
used my cast iron skillet like another reviewer, great flavor!! crispy skin, yum

Keianna's Review

Chrisbar
October 31, 2012
Wonderful flavor and crisp skin. easy to make.

lollypaul's Review

lollypaul
May 18, 2012
This recipe set off my smoke alarms, and even though the leg meat tested at 170, it still wasn't really done. It was moist. Think I'll try another recipe next time.

Chaorunn's Review

theliz
May 13, 2012
Very nice. I thought it was going to burn (indeed, open some windows and have the fan open because your fire alarm will think so too!) but it came out perfect. Oh yeah, and the meat thermometer is essential -- the bird was 4 lbs. and took 30 minutes more than the stated time to finish (at least for me!)

storm4's Review

storm4
February 20, 2012
Make this roast chicken all the time. Love the crisp the skin gets with the last 15 minute high heat. I use my cast iron skillet and there is no smoke with last high heat cooking. The spice combo is perfect. Awesome recipe!

ohana1's Review

HelenPrice
January 19, 2012
N/A