Eightyrecipes
Classic Roast Chicken
A whole chicken rubbed inside and out with garlic paprika butter, roasted uncovered until the thigh reaches 165°F, then rested before carving.
Ingredients
- 1 whole chicken 1.8 to 2 kg / 4 to 4 1/2 lb
- 60 g butter 1/4 cup, very soft
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lemon halved
- 1 small onion quartered
- 1 head garlic halved
- fresh rosemary or thyme optional
Instructions
- Remove the chicken from the fridge 30 to 45 minutes before roasting so it can come to room temperature. Pat completely dry with paper towels.
- Preheat the oven to 190°C (375°F).
- In a small bowl, mix the soft butter with the salt, black pepper, garlic powder and paprika until smooth and fully combined.
- Gently loosen the skin over the chicken breast with your fingers, taking care not to tear it. Rub about half the butter mixture underneath the skin directly onto the breast meat, then rub the rest evenly over the outside.
- Place the lemon halves, onion, garlic and any fresh herbs inside the cavity. Do not overstuff.
- If desired, tie the legs together with kitchen string and tuck the wing tips underneath the body.
- Place the chicken breast side up in a roasting tin. Roast uncovered for approximately 1 hour 15 minutes, or until the internal temperature reaches 75°C (165°F) at the thickest part of the thigh and the juices run clear.
- Remove from the oven and allow the chicken to rest for 15 minutes before carving, which helps the juices redistribute.
- Carve and serve.
Notes
Nutrition values are an estimate. Total time includes 15 minutes of resting. Take the bird out of the fridge 30 to 45 minutes before roasting and pat it completely dry, since wet skin steams rather than crisps. Test the thickest part of the thigh, keeping the probe off the bone.
Nutrition
Nutrition is an estimate, calculated automatically.
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