The Ultimate Roast Chicken Recipe: Crispy Skin and Juicy Meat

Ingredients

• 1 (4 pound) whole chicken
• 1 tablespoon butter
• salt and ground black pepper to taste
• 0.5 onion, coarsely chopped
• 1 stalk celery, cut into 4 pieces
• 0.5 lemon, cut into 4 pieces
• 3 cloves garlic, sliced
• 2 tablespoons butter
• 1 teaspoon dried parsley
• 1 teaspoon dried Italian herb seasoning

Instructions

1. Preheat your oven to a high temperature of 450 degrees F (230 degrees C) for optimal crisping.
2. Remove the giblet packet from the chicken's cavity and thoroughly pat the bird dry with paper towels. Place 1 tablespoon of butter inside the cavity, season with salt and black pepper, and stuff with onion, celery, and lemon pieces. Gently loosen the skin over the breast and thigh and insert garlic slices underneath. Position the chicken breast side up on a rack in a roasting pan.
3. Melt 2 tablespoons of butter in a small saucepan over medium-low heat. Stir in dried parsley and Italian seasoning. Pour half of this herb butter mixture over the chicken, ensuring to rub it into all parts. Set aside the remaining butter mixture.
4. Roast the chicken in the preheated oven for an initial 20 minutes to achieve browning. Then, remove and carefully turn the chicken so the breast side is down. Drizzle the remaining herb butter mixture over the chicken, coating all surfaces. Return the chicken to the oven and roast for another 10 minutes.
5. Reduce the oven heat to 325 degrees F (165 degrees C). Continue roasting the chicken until the skin is beautifully crisp and brown, and the juices run clear when pierced. This typically takes 1 hour and 20 minutes. For accuracy, an instant-read meat thermometer inserted into the thickest part of the thigh (avoiding bone) should register 160 degrees F (70 degrees C). Allow the chicken to rest, uncovered, for 10 minutes before carving and serving.

Nutrition

• Calories: 444 kcal
• Fat Content: 29 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 172 mg
• Protein Content: 41 g
• Cholesterol Content: 145 mg
• Carbohydrate Content: 4 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g