Step 1 of 12
Basic Roasted Chicken
Preheat the oven to 425°F.
Tools
Step 2 of 12
Basic Roasted Chicken
Line a rimmed baking sheet with aluminum foil and position a roasting rack in the pan.
Tools
Step 3 of 12
Basic Roasted Chicken
Remove and discard the giblets from the cavity of the chicken.
Tools
Step 4 of 12
Basic Roasted Chicken
Crush the garlic cloves with the side of a knife and discard the papery skins.
Tools
Step 5 of 12
Basic Roasted Chicken
Take one garlic clove and rub it firmly over the entire surface of the chicken. Place all of the crushed garlic in the cavity of the chicken.
Tools
Step 6 of 12
Basic Roasted Chicken
Liberally season the chicken inside and out with salt and black pepper.
Tools
Step 7 of 12
Basic Roasted Chicken
Stir the softened butter and olive oil together in a small bowl until mostly combined. With clean hands, rub the mixture all over the chicken and under the breast skin.
Tools
Step 8 of 12
Basic Roasted Chicken
Place the chicken on the roasting rack breast side up. Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
Tools
Step 9 of 12
Basic Roasted Chicken
Separate the onion into two parts and place into the cavity of the chicken, along with the parsley, thyme, and lemon half.
Tools
Step 10 of 12
Basic Roasted Chicken
Roast the chicken on middle rack of oven until the thickest part of the chicken breast reaches an internal temperature of 160°F, 60-80 minutes.
Tools
Step 11 of 12
Basic Roasted Chicken
Check to see that chicken is done. Remove from oven or add time as needed.
Tools
Step 12 of 12
Basic Roasted Chicken
Allow chicken to rest for 10 minutes before carving and serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.