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- Lemons<\/li>\n
- Rosemary sprigs<\/li>\n
- Roasting chicken<\/li>\n
- Olive oil<\/li>\n
- Fresh rosemary<\/li>\n
- Ground pepper<\/li>\n
- Kosher salt<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Prep the chicken<\/h3>\n
![\"Prepping](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_RoastChicken_1.jpg?fit=696%2C464\")
Before you do anything, take the bird from its packaging and pat it dry with paper towels. The drier the skin, the crispier and more delicious it will be.<\/p>\n
Once the chicken is dry, stuff it with aromatics\u2014the herbs and citrus. Start by zesting<\/a> two to three lemons. Set that zest aside for later. Then chop up the lemons into medium-sized chunks. Place the lemon wedges and the rosemary sprigs inside the cavity of the chicken (make sure you remove the bag of giblets.)<\/p>\n
Step 2: Truss the chicken<\/h3>\n
![\"Trussing](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_D03_RoastChicken_2.jpg?fit=696%2C464\")
Trussing is a fancy-sounding word for tying up the bird before it roasts. This keeps the chicken in a compact and uniform shape, allowing it to cook evenly. If this is a new technique for you, here’s how to truss a chicken<\/a>:<\/p>\n
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- Grab a spool of butcher’s twine<\/a>.<\/li>\n
- Place the bird breast-side up.<\/li>\n
- Place a long piece of string underneath the legs and tail, pulling it so it has an equal length on each side.<\/li>\n
- Form a loose figure eight around the legs, pulling the string up around the tops of the legs before crisscrossing it below the ankles.<\/li>\n
- Pull the string tight to squeeze the legs together. Then loop the string back to the top of the ankles.<\/li>\n
- Crisscross the string near the chicken’s cavity. Pull it up towards the wings, hooking it on either side of the breast.<\/li>\n
- Flip the chicken over and tie the string around the wings.<\/li>\n
- Trim off any excess twine.<\/li>\n<\/ul>\n
Step 3: Pick the right pan<\/h3>\n
![\"Raw](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_D03_RoastChicken_3.jpg?fit=696%2C464\")
Most roast chicken recipes call for a shallow roasting pan<\/a> fitted with a rack to elevate the bird. This ensures that hot air will circulate around the chicken, giving every inch a crispy, golden brown bake. For this recipe, you’ll need a small (14-inch) roasting pan with sides about 3 inches tall. We like using stainless-steel roasting pans because they’re lightweight and don’t react to acidic ingredients.<\/p>\n
Step 4: Season the chicken<\/h3>\n
![\"Seasoning](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_D03_RoastChicken_4.jpg?fit=696%2C464\")
Don’t be afraid of seasoning! This whole chicken requires a lot of flavor to permeate all the meat. Our Test Kitchen experts have a few tips for seasoning meat like a pro:<\/p>\n
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- Use kosher salt<\/a> instead of table salt<\/strong>. It has a coarser grain, so you can cover more surface area of the chicken without creating an overly salty flavor.<\/li>\n
- Don’t skimp on the salt<\/strong>. Use about one teaspoon of kosher salt per pound of meat.<\/li>\n
- Season in advance<\/strong>. Salt pulls moisture away from the surface, drying out the skin and helping it crisp up to perfection. Let the chicken rest for at least 30 minutes, or as long as 12 hours if you have the time.<\/li>\n<\/ul>\n
In this recipe, the chicken gets a good dose of seasoning from the lemons and rosemary inside the cavity. That doesn’t mean we can skip seasoning the outside, though. Start by brushing the outside of the chicken with oil. We use olive oil in this recipe, but you can substitute vegetable or grapeseed oil.<\/p>\n
In a small dish, toss together the reserved lemon zest, minced rosemary, salt and pepper. Pat this mixture all over the chicken, making sure to get all the sides and nooks and crannies.<\/p>\n
Step 5: Roast the chicken<\/h3>\n
![\"Checking](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_D03_RoastChicken_6.jpg?fit=696%2C464\")
Let’s get roasting! Bake the bird, uncovered, in a 350\u00b0F oven for at least two hours (it may take up to two hours and 45 minutes if you have a larger bird). As it cooks, baste the chicken occasionally with the drippings that collect at the bottom of the pan. If you don’t have a baster, you can use a spoon to scoop the drippings and pour them over the top of the chicken.<\/p>\n
When done, the internal temperature should read 165\u00ba in the breast or 175\u00ba in the thigh. To get the most accurate reading, insert an instant-read meat thermometer<\/a> into the thickest part of the meat (being careful not to touch the bone).<\/p>\n
Step 6: Let the chicken rest<\/h3>\n
Once the chicken has finished cooking, let it stand at room temperature for at least 15 minutes before carving. This cooling period allows the proteins to relax and let moisture in, giving you a juicy, tender bird. Tent with foil to keep the chicken warm.<\/p>\n
Step 7: Carve the roast chicken<\/h3>\n
Snip off the string and discard the lemons and rosemary from the chicken cavity. Then get carving\u2014it’s easier than you think! Here’s how to carve a chicken<\/a>:<\/p>\n
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- Tilt the chicken over the roasting pan to empty any excess juices from the cavity (and use them to make gravy).<\/li>\n
- Place the chicken breast-side up on a cutting board, positioning it so the wings are facing away from you at the top of the cutting board.<\/li>\n
- Slice the skin between the leg and body to expose the joint.<\/li>\n
- Pull the leg away from the body and slice through the hip joint, removing the thigh and drumstick in one piece.<\/li>\n
- Flip the leg over to get a better view of where the two pieces meet. Separate the drumstick from the thigh by slicing along the drumstick curve until you reach the joint.<\/li>\n
- Repeat these steps to remove the second thigh and drumstick.<\/li>\n
- Loosen the breast meat by making a long, horizontal cut from the top of the wing to the point where the leg used to meet the breast.<\/li>\n
- Remove the breast meat by making a deep, vertical cut along the breastbone. Then cut in an angled, downward motion underneath the breast towards the horizontal cut.<\/li>\n
- Repeat these steps to remove the second breast.<\/li>\n
- Finish by pulling the wing away from the body and cutting through the joint. Remove the wing tip, if desired.<\/li>\n<\/ul>\n
Roast Chicken Variations<\/h2>\n
We love the combination of lemon and rosemary in this recipe, but if you want to switch things up, here are some other ways to season a roast chicken:<\/p>\n
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- Balsamic roast chicken<\/a>:<\/strong> Combine 2 tablespoons of minced fresh rosemary, 3 minced garlic cloves, 1 teaspoon of salt and 1 teaspoon of pepper in a small bowl, then rub the mix under the skin of the chicken. Then, combine 1\/2 cup of dry red wine and 1\/2 cup of balsamic vinegar in a bowl before pouring it over the prepared chicken. Roast the chicken as directed above.<\/li>\n
- Glazed roast chicken<\/a>:<\/strong> In a small saucepan, bring 1 cup of white wine to a boil; cook until wine is reduced by half, 3 to 4 minutes. Stir in 1 cup of apricot preserves and 1 tablespoon of stone-ground mustard, then divide the glaze in half. Sprinkle the chicken with some salt and pepper and then roast the chicken as directed above. After 45 minutes, pour half of the glaze over then chicken, and then baste the chicken with that glaze every so often when roasting. Once done cooking, serve the chicken with the other half of the glaze.<\/li>\n
- Lime roast chicken<\/a>:<\/strong> Combine 1\/2 cup of Dijon mustard, 1\/4 cup of lime juice, 1\/4 cup of soy sauce, 2 tablespoons of minced fresh parsley, 2 tablespoons of minced fresh rosemary, 2 tablespoons of minced fresh sage, 2 tablespoons of minced fresh thyme, 1 teaspoon of white pepper and 1 teaspoon of ground nutmeg in a bowl. Reserve 1\/4 cup of marinade, then pour the rest in a large shallow dish, add the chicken and toss it until it’s completely covered. Let the chicken marinate for at least four hours. Drain the marinade and stuff the chicken with four limes, cut into wedges, brush with remaining marinade and roast the chicken as directed above.<\/li>\n<\/ul>\n
How to Roast a Chicken with Vegetables<\/h2>\n
Roasting chicken on a bed of vegetables is an ideal way to create a flavorful vegetable side! The chicken juices will drip onto the veggies as they cook, seasoning them with savory flavor.<\/p>\n
Start by choosing the right vegetables. You’re looking for ones that can stand up to the chicken’s long cook time. Potatoes, root vegetables or winter squash work really well, but you can also use items like onions or celery if they’re cut into large pieces.<\/p>\n
Then, toss the vegetables with a little oil, salt and the seasonings of your choice. Place them in a single layer on the bottom of a roasting pan or sheet pan. If the pan has a rack, you can place the chicken on the rack before putting it on top of the vegetables. You can also skip the rack, as the veggies will keep the chicken elevated from the pan’s bottom.<\/p>\n
Cook the chicken according to the recipe above, being sure the chicken is cooked to a safe temperature before tasting the vegetables.<\/p>\n
How to Store Roast Chicken<\/h2>\n
A cooked chicken will last three to four days in the refrigerator. It’s best to store chicken in an airtight container or sealed bag. Wrapping it in aluminum foil will work in a pinch, but exposure to air will dry out the chicken and ruin its flavor.<\/p>\n