I seriously debated making this a “Back to Basics” post. I settled for calling it “Basic Roast Chicken” instead of “Classic Roast Chicken”.
I also seriously debated posting a cookie recipe today, but then I realized that I have been inundating you with dessert recipes this month, so perhaps your palates (and waistlines) might be wanting something a little more savory. And what is more classically savory than roast chicken?
This really isn’t so much a recipe, as much as it is method. I prefer to keep my chicken pretty basic with a thyme and lemon combination…but you could really get as fancy as you want with the herbs you use! We are essentially making a compound butter (butter with other flavoring components mixed in) and using that to flavor our chicken, so if you have a favorite compound butter, feel free to use it here!
Just remember that the key to getting that crispy, gorgeous skin is to separate the skin from the meat, then slather that butter all up in there. Go ahead and slather some butter on the outside of your birdy, too. Trust me on this one. It’s well worth it.
Basic Roast Chicken
Ingredients
- 1 whole chicken about 3-4 pounds
- 1-2 whole lemons
- 3-4 tablespoons unsalted butter room temperature
- 1 teaspoon dried thyme OR 1 tablespoon fresh thyme
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Clean the chicken by first removing and discarding the giblets, then trimming off any excess skin around the neck and body cavity. Thoroughly rinse and pat dry with paper towels. Using your fingers (or even a wooden spoon would work here), gently separate the skin from the breast meat. Place the bird breast side up in a roasting pan and set aside (and wash those hands!).
- In a small bowl, stir together the butter and thyme. Quarter the lemons (start with one lemon, then use the other if necessary).
- Place the lemon quarters in the body cavity of the bird. Slather some of the butter under the skin; slather the remainder of the butter on the outside of the bird, being sure not to neglect the legs, thighs and wings. Generously sprinkle the entire bird with salt and pepper.
- Roast for 20 minutes per pound, or until a thermometer placed into the fattest part of the thigh reads 165 degrees. Remove from the oven, tent with foil and allow to rest for 15 minutes before slicing to allow the juices to redistribute.
Notes
I loooove a simple roast chicken. I buy a rotisserie chicken almost weekly, so I really should just start cooking them myself at this point. Gotta love that crispy chicken skin!
Would you believe I’ve never roasted a chicken? I don’t know why I tackle other difficult dishes, but I’m scared of le chicken!
I mean…birds in general are scary creatures…but don’t be scared of roasting a chicken! 😉
It is nice to see a back to basics sorta guide with chicken. If you can cook chicken right it gives you a fantastic flavour..but people never seem to be able to get it right
I bought two chickens this past Friday. One for roasting and one for soup! Both of course which will naturally be on the blog. I am a huge fan of the down and dirty butter under the skin method!
It’s really the only way to go. Hmmmm, butter.
I make a roasted chicken about once a month…it’s one of my favorite dinners. It’s just so easy to make, but so good! I’m glad to see you sharing this…I think it will be helpful to lots of newer home cooks.
I sure hope so! 🙂
I LOVE roast chicken, I wish I did it more often, its the absolute best for leftovers during the work week! And is that cranberry sauce in the pic too? Yummm…you have me totally craving a Sunday meal right now.
Good eye, babe. You just spotted another soon-to-be-posted recipe. 🙂
Psssttt….I’m scared of taking the stuff out of chickens…but I love roast chicken. I just have to eventually get over my fear *gulp*
Haha! You’re too funny. Would it help if I told you that my chicken (from TJ’s) had all of the stuff together in one of those vacuum sealed bags? So I just pulled out the bag and threw it away! Done and done! No having to fish around and check and see if you have all of the innards (I remember my mom doing this when I was little…it is a little freaky.)