Prep Time
20 Mins
Cook Time
1 Hour 30 Mins
Other Time
15 Mins
Makes 4 servings

We start off at a higher temperature to first brown the skin and lock in juices and taste. Reducing the heat ensures that the bird cooks evenly.

How to Make It

Step 1

Place 1 lemon half and onion half into chicken cavity. Squeeze remaining lemon half into chicken cavity.

Step 2

Stir together butter, garlic, and thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin.) Rub half of butter mixture evenly under skin.

Step 3

Tie ends of legs together with string; tuck wingtips under. Spread remaining half of butter mixture over chicken. Sprinkle evenly with salt and pepper. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.

Step 4

Bake at 450° for 30 minutes.

Step 5

Reduce heat to 400°, and bake for 55 to 60 minutes or until meat thermometer inserted into thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove to a serving platter, reserving drippings in pan. Cover with foil, and let stand 10 minutes before slicing.

Step 6

Add broth to reserved drippings in pan, stirring to loosen browned bits from bottom.

Step 7

Whisk together pan drippings mixture, wine, and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken.

Step 8

Chipotle Roasted Chicken: Substitute 1 canned chipotle pepper, chopped, and 1/4 cup adobo sauce from can for 3 garlic cloves and 2 teaspoons chopped fresh thyme. Sprinkle chicken with 1 teaspoon ground cumin and with 1 teaspoon each salt and pepper. Proceed as directed.

Ratings & Reviews

Andrea90's Review

January 16, 2012
Best chicken recipe I've ever made!! I didn't have any problems with it smoking like other reviewer.

notabaker's Review

June 29, 2010
A great recipe! This was my first roast chicken ever, and it came out beyond perfect! The skin was delicate and crispy, the flesh was incredibly moist and flavorful - and I AM picky! Whew! One note - I used two lemons instead of one on the inside, and basted the chicken every 15 minutes. As for the smoking - as long as you keep tabs on it at the beginning, as with roasting anything, it shouldn't be a problem.

babyluv45's Review

December 27, 2009
I will not be making this recipe again. It almost smoked me out of the house. The end product was good, but it was not worth almost setting my kitchen on fire and the mess that it makes in the oven.