Here’s a recipe for roast chicken:
- 1 whole chicken (approximately 4-5 pounds)
- 4 tablespoons butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 lemon, halved
- 4-6 sprigs of fresh herbs (such as rosemary, thyme, or sage)
- Optional: vegetables (such as carrots, potatoes, and onions), for roasting
- Preheat your oven to 425°F (220°C).
- Remove the giblets from the chicken cavity if they are included. Rinse the chicken inside and out with cold water, then pat it dry with paper towels.
- In a small bowl, combine the softened butter, salt, black pepper, paprika, dried thyme, and garlic powder. Mix well to form a paste.
- Place the chicken on a roasting rack set inside a roasting pan. If you’re adding vegetables, arrange them around the chicken in the pan.
- Rub the butter mixture all over the chicken, making sure to coat it evenly on all sides. Squeeze the juice from the lemon halves over the chicken, then place the lemon halves inside the chicken cavity.
- Place the fresh herb sprigs inside the chicken cavity as well.
- If using vegetables, drizzle them with a little olive oil and sprinkle with salt and pepper.
- Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone.
- If the chicken skin starts to get too brown during cooking, you can cover it loosely with aluminum foil.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving.
- Carve the chicken and serve it with the roasted vegetables, if desired.
Enjoy your delicious roast chicken!