Preparation of the Chicken
- Melted butter, cinnamon, black pepper, lemon juice, garlic, thyme, parsley, and rosemary in a little bowl Combine all of the ingredients.
- Place the chicken in a roasting pan and remove the skin with a spoon.
- Drizzle half of the butter mixture under the skin of the chicken, then put the chicken horizontally and drizzle the remaining butter mixture all over the top.
- Stuff the chicken with lemon wedges and rosemary, then tie the drumstick ends with string and season the chicken with salt and pepper.
Cook and serve the Garlic Herb Butter Roast Chicken
- Put the carrots, garlic, and celery in the pan first, followed by the chicken. Pour wine or broth around the pan before putting it in the oven for 15 minutes to roast.
- Reduce the oven temperature to 350 degrees Fahrenheit. Roast the chicken for a further 1 hour and 10 minutes.
- The internal temperature of the chicken should be 165 degrees Fahrenheit when it is finished. Remember to spoon some juice over the chicken skin after 30 minutes or so.
- Allow 15 minutes for resting before serving.
When does chicken get completely cooked?
When the chicken achieves an internal temperature of 165 degrees for 15 seconds, it is over. There will be some carryover cooking of bigger bits of protein after you remove it from the oven, but if you’re worried about 165-degree chicken, keep in mind that the internal temperature will increase a few degrees.
How to check whether a whole chicken is cooked through:
An instant-read thermometer is the most convenient way to do this. Simply stick the thermometer into the thickest section of the leg, taking care not to touch any bones in the process.
When you touch a bone, you will get an artificially elevated and wrong temperature reading. The thermometer should be inserted in the location indicated by the arrow below.
The juices should also be transparent, and the legs and wings should be able to move more easily in their joints.
How long does a whole chicken take to roast?
It takes about an hour to cook a 2-3 kg (4–5 pound) chicken. Depending on the weight, adjust the cooking time.
Is it enough to brine a chicken before roasting it?
Brining is a great way to infuse flavor while still locking in moisture. If you have time, go ahead and do it!
However, since my recipe is already moist and flavorful, no brining is needed. Simply prepare, bake, and eat.
How to keep it:
Allow the chicken to cool for at least two hours. Cover it in plastic wrap or foil to keep it fresh.
For consistency and protection, keep it on the top shelf of your refrigerator. It should be consumed within two to four days.
Heat it in the microwave for up to five minutes on low. However, I like to reheat it in the oven for another 25 minutes because it tastes better and the skin crisps up.
Of what to serve:
This recipe will fit for every side dish you enjoy with a roast.
Serve with fried or mashed potatoes, or with a unique addition, sweet potatoes.
Steamed vegetables or salads are also a delicious and light side dish.
MORE DELICIOIUS RECIPES HERE:
- 4-5 pound chicken (whole) (room temperature with giblets and neck removed from the cavity)
- 1 tablespoon unsalted butter (melted)
- 4 teaspoons extra virgin olive oil
- a single lemon (zested first and juiced)
- Season with salt and freshly ground pepper (to taste)
- a quarter-pound of butter (room temperature)
- 2 tbsps. parsley (chopped)
- 1 tablespoon rosemary (chopped)
- 1 teaspoon thyme leaves (chopped)
- paprika (1 tablespoon) (optional - for a darker color when roasting)
- 6 garlic cloves (minced)
- 1 garlic head (roughly peeled and cut in half horizontally through the middle)
- 6 new rosemary sprigs (tied together)
- 3 new thyme sprigs
- a single lemon (quartered)
Preheat the oven to 425 degrees Fahrenheit.
Set aside a roasting pan that has been lightly greased with olive oil.
Clean the chicken by rinsing it in cold water and patting it dry with paper towels. Remove any extra fat or feathers that remain.
Stir together the olive oil, melted butter, and lemon juice in a small cup.
Pour the butter mixture over the chicken and place it on a cutting board or in the prepared pan.
To get it under the skin and into the hollow, use your palms.
Season the inside and outside of the chicken with salt and pepper.
Parsley should be sprinkled on top.
4 tablespoons butter, chopped fresh rosemary, chopped fresh thyme, lemon zest, and minced garlic in a medium mixing cup, with paprika if using
To mix, stir all together.
Rub the mixture all over the chicken, and underneath the skin.
Stuff the chicken with the quartered lemon, halved garlic head, fresh rosemary sprigs, and fresh thyme sprigs.
Using kitchen rope, tie the legs together.
Place the chicken breast-side up in the prepared roasting pan and roast for 1 hour and 15 minutes to 1 hour and 25 minutes.
Roast the chicken until the juices run clear when poked with a skewer, basting halfway through.
When the chicken is finished roasting, baste it again, then switching on the broiler for 2-3 minutes, or until golden.
Remove the dish from the oven, cover it with foil, and set it aside for 10-15 minutes before eating.
Drizzle the pan juices on top of the chicken.
On the hand, serve with new lemon wedges.
Roast for one hour at 430°F (220°C) or 400°F (200°C) fan forced for a larger chicken. Reduce the oven temperature to 325°F (160°C).
Cover and baste the chicken. Roast before chicken is cooked through, about 45 minutes to an hour, basting twice more during cooking.
When pierced, the internal temperature should be 165°F (75°C) and the juices should flow clear.