Description
Want a crispy skin on a chicken that’s tender and moist inside? Try this…it takes a little tending in the beginning, then you’re home free!
Ingredients
- 1 (4 pound) whole chicken
- 1 tablespoon butter
- salt and ground black pepper to taste
- ½ onion, coarsely chopped
- 1 stalk celery, cut into 4 pieces
- ½ lemon, cut into 4 pieces
- 3 cloves garlic, sliced
- 2 tablespoons butter
- 1 teaspoon dried parsley
- 1 teaspoon dried Italian herb seasoning
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity
- sprinkle salt and black pepper into cavity
- and stuff cavity with onion
- celery
- and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
- Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
- Roast chicken in the preheated oven for 20 minutes
- then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken
- brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear
- 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh
- not touching bone
- should read 160 degrees F (70 degrees C). Let chicken rest
- uncovered
- for 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 15 mins
Servings: 6