Oven Roasted Chicken
Ingredients
The chicken
-
1
5-lb
Whole chicken
-
2
cups
Chicken broth, reduced sodium
Compound butter
-
⅓
cup
Unsalted butter (softened to room temperature)
-
3
cloves
Garlic (minced)
-
1
tbsp
Fresh rosemary (finely chopped)
-
1
tbsp
Fresh thyme (finely chopped)
-
½
tbsp
Lemon zest
-
¼
tsp
Sea salt
-
¼
tsp
Black pepper (to taste)
Outer seasoning
-
3
tbsp
Olive oil
-
½
tbsp
Paprika (optional)
-
2
tsp
Sea salt
-
½
tsp
Black pepper
Instructions
- Preheat the oven to 375°F (191°C) and pat the chicken dry with paper towels.
- In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper.
- Run your hands under the skin of the chicken to separate it from the meat. Spread ⅔ of the butter under the skin and the rest in the cavity.
- In another bowl, whisk together the olive oil, paprika, salt, and pepper, then brush it over the skin of the chicken.
- Place the chicken breast side up on a roasting rack inside a roasting pan. Tie the legs with kitchen twine.
- Pour the chicken broth into the bottom of the pan, not over the chicken.
- Roast the chicken for 1 hour 20 minutes to 1 hour 40 minutes, checking the skin and tenting with foil if it browns too quickly.
- Remove the chicken from the oven, tent with foil, and let it rest for 10-15 minutes before carving.
Nutrition Facts (estimated)
Servings
6
Calories
366
Total fat
28.8g
Total carbohydrates
2.1g
Total protein
24.5g
Sodium
mg
Cholesterol
mg
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