Chef Gina Makes A Whole Roasted Chicken

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A few years ago I hosted my fiancé’s friends for dinner for the first time. Probably reading too far into it, I wanted something that would be impressive yet approachable, easy for me to make yet showed I put in thought and effort. I also needed it to feed a crowd. Clearly, I was trying to win them over, and since they still accept all of my dinner invites, I know I set the right tone with that first dinner party where I served none other than the humble yet somehow grand, whole roasted chicken.

A whole roasted chicken lends itself to a beautiful presentation plus there is a built-in conversation starter with the carving and serving of the pieces. Now when I make it, it’s far less ceremonial, in-fact it’s downright efficient – I typically make one on a Sunday and use it throughout the week – thighs for dinner, breasts turned into chicken salad for lunch, wings to snack on, and I even use the drippings to make broth.

A tasty, juicy, healthy whole roasted chicken is the versatile, retro-feeling, simple Sunday supper that I encourage you to try and enjoy!

Roasted Chicken

Total Time: 2 Hours

Makes: 6 servings

Ingredients

1 WHOLE MEDIUM CHICKEN, APPROX. 4-5 LBS.
SALT + PEPPER
1 MEDIUM ONION
2-3 MEDIUM CARROTS
1 STICK BUTTER, SOFTENED
1 TBS MINCED GARLIC
4 TBS FRESH HERBS, CHOPPED (SEE NOTES)
4 ADDITIONAL HERB SPRIGS
1 LEMON

Directions

Pre-heat oven to 450 degrees; Pat raw chicken dry with paper towels sprinkle generously with salt and pepper both all over the skin and inside the cavity
Cut onion and carrots into large chunks. Place over the entire bottom of the Dutch oven or roasting pan to serve as a “natural trivet” for the chicken to sit on top of
Mix softened butter with garlic, chopped herbs, and juice from half the lemon. Rub herbed butter all over the chicken including under the skin, being careful not to break the skin but sliding underneath to get between skin and meat. It will feel like a lot of butter but put it everywhere. Stuff cavity with whole herb sprigs and remaining lemon half
Place chicken over onions and carrots, tucking legs and wings in tightly to the rest of the chicken. Roast uncovered for 15 min at 450. Lower oven to 350, without removing the chicken. Continue to cook for about 20 mins per pound (so 90 mins for a 4.5 lb. chicken). Keep uncovered to ensure crispy skin. Look for an internal temperature of 165 degrees upon removing from the oven. Let rest for approx. 15 mins before carving.

Notes

Use any combination of fresh herbs you like. I had parsley, sage, and chives from my garden but rosemary and thyme are also traditionally used.
You can eat the onions and carrots or blend in the juices as part of the soup stock
If you’ve ever roasted a turkey, it’s very similar, just quicker.