The Best Roasted Chicken

Name: The Best Roasted Chicken
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6
Cuisine: American
Ingredients: 1 piece Carrot (1 large carrot, halved lengthwise and cut into thirds); 1 piece Celery (1 stalk celery, cut into large thirds); 1 piece Chicken (1 – 2-4 pound whole chicken, giblets removed and patted dry); ¼ cup Unsalted Butter (1/4 cup unsalted butter, melted); 3 cloves Garlic (3 cloves garlic, finely minced + 1 head garlic, top sliced off); ½ tsp Thyme (1/2 teaspoon fresh thyme + 4-6 sprigs fresh thyme — up to 6); ½ tsp Lemon (1/2 teaspoon grated lemon zest + 1 lemon, cut in half); 3 tbsp Olive Oil (3 tablespoons olive oil); 0 pieces Table Salt (salt); 0 pieces Black Pepper (freshly cracked black pepper); ½ piece Yellow Onion (1/2 yellow onion, cut into 2 large pieces)

A classic American roasted whole chicken, seasoned with butter, garlic, lemon, and thyme, roasted in a cast-iron skillet with vegetables.

85 minAmerican

Servings6

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Steps

1Preheat oven to 400 degrees.
2To a small mixing bowl add the melted butter, garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.
3Place the celery and carrots in a cast iron and skillet. Use a paper towel to pat the chicken dry and then place the chicken on top of the veggies, breast side up.
4Rub the melted butter mixture under the skin of the chicken as well as inside the cavity of the chicken, being sure to use all of the butter.
5Stuff the chicken cavity with the head of garlic, pieces of yellow onion, lemon, and fresh thyme. If you like, use a bit of kitchen twine to tie the drumsticks.
6Drizzle the olive oil over the skin of the chicken and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the chicken with salt and fresh cracked black pepper.
7Place the chicken in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, basting every 30 minutes, or until the internal temperature, at the thickest part, reaches 165 degrees.
8Remove the chicken from the oven and let rest for 10-15 minutes in the skillet.
9Carve the chicken and serve with the pan drippings or reserve the pan drippings to make homemade chicken gravy.