Recipe courtesy of Kelsey Nixon
Episode: Roasting
Total:
1 hr 45 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 45 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 (6-pound) roasting chicken
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons minced fresh thyme, plus 1 handful for stuffing
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh lemon zest
  • Salt and freshly ground black pepper
  • 1 lemon, quartered
  • 1 onion, coarsely chopped
  • 3 celery stalks
  • 3 carrots, unpeeled cut into thirds
  • 1 onion cut into quarters
  • 1 cup low-sodium chicken broth
  • 2 teaspoons all-purpose flour
  • Roasted Chicken Variations, recipes follow

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.

Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.

Roasted Chicken Variations:

Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.

Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

Categories:

IDEAS YOU'LL LOVE

Roasted Chicken

Portuguese Roasted Chicken

Recipe courtesy of Romados

Roasted Buddha Chicken

Recipe courtesy of Sam Hazen

Buttermilk Roast Chicken

Roasted Chicken Purses

Recipe courtesy of Giada De Laurentiis

Spit Roasted Chicken

Recipe courtesy of Chris Fischer

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here