Roast Chicken – Easy and versatile roast whole chicken stuffed with lemon, onion, garlic, parsley and butter.
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:
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 tbsp 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 tbsp 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
Ingredients
- 1 Whole Chicken 5-6 pounds
- 3-4 Fresh parsley sprigs
- 1/2 Yellow onion cut into fours
- 1 tbsp Dijon mustard
- 4 Butter
- 2 Lemon wedges
- 2 Garlic cloves
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp 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 tbsp butter. Tie chicken legs together with cooking twine. Cut 1 tbsp 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 tbsp melted butter.
- When chicken is finished, remove from oven and let rest for 20 minutes.
Notes
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