Stop right now and print, bookmark, pin or otherwise save this recipe. Write it on a recipe card. I don’t care how, but you NEED to save this recipe from now on. I have been looking all my cooking life for THE Roast Chicken Recipe, and I’m pretty sure I’ve found it.
I honestly don’t think I will ever make roast chicken (or turkey, for that matter, just you wait until Thanksgiving!) any other way.
This is basically a gorgeous, large and in charge roast chicken that was cooked using ONE CUP of butter.
I’ll pass the smelling salts out now for those of you who just fainted.
That’s right folks…one whole cup of butter.
Let that sink in for a moment, because as soon as it really hits you, you are going to realize that there is just no way this recipe isn’t anything other than freaking fantastic.
What truly makes this fantastic is that it is so incredible easy to make, you guys. The ingredients are so simple for the chicken and then when you add in my laziness, I came up with the perfect roast chicken meal.
It was Easter and we were barely home from our three months in Arizona. I was very happy to be home in my kitchen, don’t get me wrong, but we had only three weeks to clean all of our laundry, organize care of the house, the animals, the garden and clean the entire yard. Cooking was actually a priority, believe it or not, because I knew that I wouldn’t be touching a stove for a couple of months. I had to get some recipes done that I could post while I was here in Europe. However, I’m not one for complex recipes that take all day, I’m not sure if you’ve noticed that. I wanted to fiddle around with some devilled eggs instead of a chicken all day long.
The trick to this roasted chicken recipe is that it combines almost all of the tricks of the roasting chicken trade into one recipe.
Lemon inside for moisture? Check.
Butter and herbs for taste and crispy skin? Check.
Oil to make sure that skin crisps up? Check.
Vegetables roasted at the same time for optimal taste and ease? Check.
The chicken bakes up so perfectly delicious and crispy that I’ve found my go-to chicken recipe for a solid roast chicken. The herb butter melts into those vegetables and cooks right in, saturating them from the inside out with flavor. The chicken isn’t dry in the slightest with all the moisture used.
It’s so amazing that I wish I was writing a chicken cookbook right now. In fact, if I write a savoury cookbook next, this is going to be in it, without a doubt. It’s that darn good.
Make sure to use a nice large chicken for the best taste, around 5-7 lbs is a great size (I picked mine up at Acme Meat Market here in Edmonton).
I really hope that you guys give this one a whirl!
- one large chicken around 5-6 lbs
- 1 cup of salted butter room temp
- 2 tbsp olive oil
- 2 tbsp poultry seasoning
- one lemon
- one small onion for inside the chicken cavity
- 3 large potatoes washed and sliced into large chunks
- 4 large carrots washed and sliced into large chunks
- 1 large white onion peeled and quartered - cook with the vegetables
- Preheat oven to 350 °F.
- Pat dry the chicken.
- Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
- Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
- Place into a large roaster on a baking rack. Add your desired vegetables around the edges.
- Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours. At the one hour point, give the vegetables a stir to coat with the melted butter mix and juices.
- The chicken is done when an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 175 ° F. ( for meat texture, 175 is best)
- Remove from oven and tent with foil, letting it rest for 10 minutes minimum.
- Remove, carve and serve along with the vegetables.