Roast chicken is a classic meal almost any cook can master. The recipe that follows features a bird stuffed with lemon and garlic to infuse the meat with flavor. Rub some herbed butter beneath the skin to keep the tender white meat from drying out as it cooks.
Although this chicken is delicious on its own, you can also cook some vegetables alongside it in the drippings. Cut potatoes, carrot or parsnips into chunks, arrange them beneath the chicken, and stir every 20 minutes to ensure even caramelization. When the chicken comes out of the oven, the entire meal will be ready to serve.
Classic roast chicken
6
10 minutes
1 hour 25 minutes
1 hour 35 minutes
1 chicken (4 to 5 pounds)
1/4 cup butter, softened
2 teaspoons herbes de Provence
2 cloves garlic, minced
1 lemon, zested and halved
1 head garlic, halved widthwise
Salt and freshly ground pepper
Heat the oven to 400 F.
In a bowl, combine the softened butter, herbes de Provence, minced garlic and lemon zest. Season with salt and pepper, and mix until smooth.
Remove the wishbone from the chicken.
Carefully rub the mixture underneath the skin on the breast of the chicken, taking care not to tear the skin.
Season the chicken all over with salt and pepper.
Place the halved lemon and head of garlic in the chicken cavity, and place the whole chicken breast-side up on a rack in a roasting pan. Truss the legs with kitchen twine.
Roast for 1 hour and 15 minutes, basting halfway through the cooking time.
Remove from the oven, cover with foil, and allow to stand for 10 minutes before slicing and serving.
