Perfect Roasted Chicken


1 (5 lb) whole chicken
1 teaspoon salt, divided
1 teaspoon pepper, divided
1/4 teaspoon dried thyme
1 lemon, quartered
1 clove garlic, smashed
5 sprigs fresh sage
4 large potatoes, quartered
2 medium onions, quartered
1 tablespoon butter, melted


Preheat oven to 425 degrees.  Remove giblets from chicken and discard.  Rinse chicken and pat dry with paper towels.  Place chicken breast side up on a roasting rack fitted inside a roasting pan.

Working from the neck cavity, loosen skin away from chicken by inserting fingers.  It will pull away easily.  Rub 1/4 teaspoon salt, 1/4 teaspoon pepper, and thyme under skin.  Rub additional 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken on top of skin.  Place lemon, sage, and garlic inside chicken cavity.  Tuck wing tips underneath the chicken.  Tie legs together with kitchen twine or a food safe/oven safe twist tie.  Place potatoes and onions in a large bowl.  Toss with 1/2 teaspoon salt, 1/2 teaspoon pepper, and melted butter.  Arrange potatoes and onions around chicken.

Place chicken into oven and roast at 425 for 20 minutes.  Reduce oven temperature to 325 degrees, without opening oven door, and continue roasting for 1 hour and 15 minutes, or until a meat thermometer inserted into breast registers 165 degrees.  Remove from oven and let rest for 5 minutes before carving.

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
Tips and recipes to reduce food waste - Love Food Hate Waste

Verified By SiteLock

website security