Sunday Roast Chicken
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
Let the oven do all the work for this tender and juicy roast chicken with crispy skin!
  • 1 4-pound whole chicken, rinsed and patted dry (discard the giblets, or save them for gravy)
  • 1 stick salted butter, room temperature
  • 1 tablespoon sea salt
  • 1 teaspoon coarse black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 lemons, quartered
  • 1 medium onion, quartered
  • 1 head of garlic, halved
  • 2 tablespoons of lemon zest
  • 1 small bunch fresh parsley
  1. Preheat the oven to 425°F.
  2. Place the chicken on the rack of roasting pan that has been filled with 1/2″ of water. The water will serve two purposes: 1) to keep the drippings from burning as the chicken roasts, and 2) to make a great gravy base.
  3. Tuck the wings under the body of the chicken. Stuff the cavity with the lemon quarters, onions, garlic and parsley.
  4. Mix the butter, salt, pepper and lemon zest together in a small bowl. Gently slide your hand under the skin atop each breast to create two pockets. Spread 1/3 of the butter mixture under the skin on one side, then smooth it out by rubbing the top of the skin. Repeat with the second side.
  5. Spread the remaining butter mixture on top of the chicken, taking care to coat the drumsticks and sides of the chicken. Drizzle with olive oil, and sprinkle with a little more salt and pepper.
  6. Roast the chicken for about 60 minutes, or until the skin is crispy and the juices run clear. Temperature with an instant-read thermometer should read about 165°F when taken deeply in the thigh.
  7. Let the roast chicken rest for about 20 minutes before carving; its temperature will rise another 10-15°F, and the juices will settle into the meat.
If you want to roast a chicken that's larger than 4 pounds, you can use the "20 minutes per pound" rule to determine how long you'll need to cook the bird. Then keep an eye on an instant read thermometer OR a probe thermometer that can stay in while it's roasting.
Recipe by Pursuit of it All at