Whole Roasted Chicken Recipe
This roasted whole chicken has crispy skin and juicy meat. Seasoned with fresh rosemary, garlic, and lemon, and only 10 minutes to prep, it's an easy chicken dinner cooked over shallots and prepared in one pan.
Servings: 4 servings
Equipment
Ingredients
- 6 large shallots cut in quarters
- 1 3-5 pound whole chicken giblets removed and discarded
- 4 whole sprigs fresh rosemary plus 1 tablespoon finely chopped
- 1 lemon halved
- 1 head garlic halved
- salt to taste
- black pepper to taste
- 4 tablespoons unsalted butter softened
Instructions
- Place the chicken at room temperature for about 45 minutes.
- Preheat the oven to 400˚F. Place the shallots in a 10-inch cast iron skillet or oven safe baking dish. Set aside.
- To prep the chicken, pat it dry with paper towels. Place the whole rosemary sprigs, lemon and garlic in the cavity, then tie the legs together with kitchen twine and tuck the wing tips back. Season generously with salt and pepper all over the surface of the chicken. Sprinkle with the remaining chopped rosemary.
- Place the chicken on top of the shallots in the pan, then rub the butter all over the exposed surface.
- Roast for about 60 to 75 minutes, or until the internal temperature taken in the thickest part of the thigh is 165˚F.
- Rest the chicken for 15 minutes before carving and serving. Serve with caramelized shallot from the bottom of the pan.
Video
Notes
My Top Tip: Make gravy from your chicken drippings! They'll taste so good when spooned over the chicken, but you can also make a quick pan gravy by placing the skillet on the stove top and whisking in ¼ cup flour and 1 cup of chicken stock, then cooking until it's thickened to your liking.
Storage: Store your leftovers in an airtight container in the fridge up to 3-4 days. You can shred the chicken from the bone first or simply store it as is. To reheat, place the chicken in a preheated oven for 10-15 minutes until heated. You can also reheat it in an air-fryer for about 7-8 minutes.
Freezing: If freezing roasted chicken from a whole chicken, it's best to remove it from the bone first and then store in freezer-safe containers or bags for up to 3 months. When you're ready to eat, let it thaw in the fridge overnight before reheating.
Nutrition
Calories: 616kcal | Carbohydrates: 12g | Protein: 42g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 306mg | Potassium: 615mg | Fiber: 2g | Sugar: 4g | Vitamin A: 693IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 3mg
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