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    Home » Blog » American

    Roast Chicken

    Published: Jan 9, 2020 · Modified: Apr 15, 2023 by Amanda Cooks & Styles · This post may contain affiliate links · Leave a Comment

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    Roast Chicken - Easy and versatile roast whole chicken stuffed with lemon, onion, garlic, parsley and butter.

    JUMP TO RECIPE

    Ingredients you need for this recipe:

    • Whole Chicken (5-6 pounds)
    • Parsley
    • Onion
    • Dijon Mustard
    • Butter
    • Lemon
    • Garlic Cloves
    • Seasonings: salt + pepper + paprika + onion powder + garlic powder

    Here are the tools needed to make a roast chicken in the oven:

    • Roasting pan
    • Basting brush
    • Measuring spoons
    • Cutting board
    • Chef knife
    • Cooking twine
    • Meat thermometer

    How to roast a whole chicken in the oven:

    Step 1: Pull chicken out of the fridge about 20 minutes before roasting.

    Step 2: Preheat oven to 400 degrees.

    Step 3: Remove giblets and pat chicken dry with a paper towel. In a small bowl, mix seasonings. Rub entire chicken with seasonings and mustard.

    Step 4: Cut onion into quarters. Stuff chicken with onion, garlic, lemon, parsley and 2 tablespoons of butter. Tie chicken legs together with cooking twine. Cut 1 tablespoon butter into 6 small chunks. Gently slide butter chunks under the top skin layer.

    Step 5: Place chicken on a roasting pan, or on an oven safe rack on a baking sheet. Bake for 25 minutes at 400 degrees. Turn oven down to 350 degrees and bake for an additional 45-65 minutes until internal temperature reaches 165-170 degrees. **During the last 10 minutes baste outside with remaining 1 tablespoon melted butter.

    Step 6: When chicken is finished, remove from oven and let rest for 20 minutes.

    Notes: If the top of the chicken begins to burn before finishing, cover with a piece of foil and continue cooking.

    Here are some of my favorite dishes to serve with Roast Chicken:

    • Creamy Mashed Potatoes
    • Scalloped Potatoes
    • Baked Macaroni and Cheese
    • Sauteed Brussels Sprouts with Sweet Potato
    • Buttermilk Rolls
    • Mexican Refried Beans
    • Mexican Rice

    Roast Chicken

    Amanda Cooks & Styles
    Easy and versatile roast whole chicken stuffed with lemon, onion, garlic, parsley and butter. 
    5 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 people

    Ingredients
      

    • 1 Whole Chicken 5-6 pounds
    • 3-4 Fresh parsley sprigs
    • ½ Yellow onion cut into fours
    • 1 tablespoon Dijon mustard
    • 4 Butter
    • 2 Lemon wedges
    • 2 Garlic cloves
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon paprika
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder

    Instructions
     

    • Pull chicken out of the fridge about 20 minutes before roasting.
    • Preheat oven to 400 degrees.
    • Remove giblets and pat chicken dry with a paper towel. In a small bowl, mix seasonings. Rub entire chicken with seasonings and mustard.
    • Cut onion into quarters. Stuff chicken with onion, garlic, lemon, parsley and 2 tablespoon butter. Tie chicken legs together with cooking twine. Cut 1 tablespoon butter into 6 small chunks. Gently slide butter chunks under the top skin layer.
    • Place chicken on a roasting pan, or on an oven safe rack on a baking sheet. Bake for 25 minutes at 400 degrees. Turn oven down to 350 degrees and bake for an additional 45-65 minutes until internal temperature reaches 165-170 degrees. **During the last 10 minutes baste outside with remaining 1 tablespoon melted butter.
    • When chicken is finished, remove from oven and let rest for 20 minutes.

    Notes

    Notes: If the top of the chicken begins to burn before finishing, cover with a piece of foil and continue cooking.
    Keyword roast chicken, whole chicken in the oven
    Tried this recipe?LET US KNOW how it was!

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