The first time I roasted a whole chicken was 4 months ago, and now it’s my favorite way to cook chicken. The reason I never attempted a whole chicken before that was because it seemed so intimidating and time consuming; I was SO wrong! This takes 2 hours, out of which an hour and 40 minutes is cooking and resting time, so really all it takes is 20 minutes of work and you get two days worth of food. It definitely helps to watch a tutorial on the process of preparing a whole chicken the first time you make it.
- Butter mixture
- 4 tbsp. butter, softened
- 3 garlic cloves, minced
- 2 tsp. lemon zest
- 1 rosemary sprig, minced
- Chicken stuffing
- 1/2 onion, halved
- 1 head of garlic, halved
- 1 lemon, halved
- 2 rosemary sprigs
- 4 carrots, cut into 1″ rounds
- 1/2 onion, quartered
- 1 lemon, sliced
- Salt and pepper
- 4-5 pound whole chicken, neck and giblets removed
- Preheat the oven to 425 F. Mix the butter with minced garlic, lemon zest, minced rosemary, salt and pepper. Set aside.
- Pat the chicken dry with a paper towel and rub half the butter mixture under the skin, and the rest over the skin. Make sure to cover the entire chicken with the butter mixture, getting into the creases of the wings and legs.
- Season the inside of the chicken with a generous amount of salt and pepper, then stuff it with the onion halves, lemon halves, garlic halves and rosemary sprigs. Next, truss the legs with cooking twine to ensure the stuffing stays inside, then tuck the wings under the bird to prevent burning.
- Place the chicken breast side up in a roasting pan or pyrex dish, along with the carrots, quartered onions and sliced lemons. Roast the chicken for 80 minutes. The chicken is ready when the juices run clear; to test this, slice into the leg piece. Cover the chicken with foil for 20 minutes before carving so the juices have time to settle.
- You can save up the accumulated juices to use as stock and also reserve the fat if you fancy tossing it with some potatoes to roast.