Juicy Whole Roasted Chicken (Print Version)

Whole chicken roasted atop seasoned vegetables with herbs and lemon for moist meat and crispy skin.

# What You'll Need:

→ Poultry

01 - Whole chicken, 5 pounds (fresh, giblets removed)

→ Vegetables

02 - Carrots, 3 medium, peeled and cut into chunks
03 - Celery stalks, 3, cut into pieces
04 - Onion, 1 large, cut into wedges
05 - Garlic bulb, 1/2, halved horizontally
06 - Lemon, 1/2, halved

→ Herbs & Seasonings

07 - Fresh thyme, 1 tablespoon, divided
08 - Fresh oregano, 1 tablespoon, divided
09 - Kosher salt, 2 teaspoons
10 - Freshly ground black pepper, to taste

→ Fats & Oils

11 - Salted butter, 3 tablespoons, softened
12 - Extra virgin olive oil, 2 tablespoons, divided

# Steps to Follow:

01 - Combine carrots, celery, onion, and half the garlic in a roasting pan. Add half the thyme and oregano, squeeze lemon juice over the vegetables, then drizzle with half the olive oil. Toss gently to coat evenly and create a flavorful base.
02 - Remove chicken from packaging and discard any giblets. Allow the chicken to rest at room temperature for even cooking. Place the chicken breast-side up atop the bed of prepared vegetables in the roasting pan.
03 - Carefully loosen the skin over the breasts and legs without tearing it. Spread most of the softened butter evenly beneath the skin. Rub the remaining butter over the skin surface. Season the entire chicken, including the cavity, with kosher salt and freshly ground pepper. Drizzle the remaining olive oil over the skin and inside the cavity, rubbing to coat evenly.
04 - Place the remaining fresh herbs, garlic half, and lemon half inside the chicken cavity. Tie the legs together with kitchen twine and tuck the wings underneath to ensure even cooking and moisture retention. Trussing is optional.
05 - Preheat the oven to 425°F. Roast the chicken on the middle rack uncovered for 60 minutes. Monitor skin color; if the breast browns too quickly, tent loosely with foil to prevent burning. Continue roasting until the internal temperature reaches 165°F and the skin is golden-brown.
06 - Insert a meat thermometer into the thickest part of the breast to confirm a minimum internal temperature of 165°F. If not reached, continue roasting in 10 to 15-minute increments. Remove the chicken and let rest uncovered for 10 to 15 minutes to lock in juices before carving.
07 - Carve the chicken and serve with preferred sides such as mashed potatoes, roasted vegetables, or fresh salad. Optionally, garnish with fresh parsley for color and brightness.

# Additional Notes:

01 - Use a meat thermometer to ensure safe cooking temperatures and maximize juiciness.
02 - Loosen skin carefully before applying butter to maintain crispness and moisture.
03 - Pan drippings can be used to prepare a savory gravy.

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