Ever wonder how to roast a chicken? Well, I’m here to tell you it’s super easy to do! Once you set it up, the oven does all the work. The hardest part is making sure you can keep it moist while it’s cooking.
There are a number of ways people like to make their chickens and keep them moist. My favorite way is simple and traditional – butter and vegetables. The butter bastes the chicken as it melts and the water from the vegetables helps to steam and keep everything moist. It’s honestly the easiest way to do it!
Once it’s all prepped, just pop it in the oven and sit back and relax. I always find roasting a chicken is an easy way to feed a family or a crowd. It’s impressive looking without too much work… just make sure you leave enough time to let it sit and carve once it’s cooled a bit!
What’s your favorite way to roast a chicken? I’d love to hear in the comments below. Happy cooking!
How to Roast a Chicken
Ingredients
- 1 onion quartered
- 1 cup carrots, chopped
- 2 lemons, sliced
- One 4-pound whole chicken
- 8 tablespoons butter
- 1/4 cup Kosher salt
- Freshly ground black pepper
- A handful of fresh herbs: I used Thyme & Sage
Directions
- Preheat oven to 350 degrees.
- In a large roasting pan, add onion slices, carrots and 1 of the sliced lemons. Set aside.
- Remove chicken from bag, and pat dry. Place chicken on top of chopped vegetables in the roasting pan. Cover chicken with pats of butter (you can also slide some pats of butter under the chicken skin), salt, pepper and herbs. Place a pat of butter inside the cavity of the chicken along with the other slices lemon.
- Roast chicken until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees, approximately 1 hour and 15 minutes. Let rest for 10 minutes before serving. Enjoy!
Season Generously 