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Perfect Roast Chicken

Authoradmin
DifficultyBeginner

The Perfect Roast Chicken recipe is essential for any home chef. Use it in so many recipes and enjoy on it's own!

This recipe for Perfect Roast Chicken is essential for the home chef! MarlaMeridith.com #chicken #recipe
Yields1 Serving
Prep Time10 minsCook Time1 hr 25 minsTotal Time1 hr 35 mins
 1 4-5 pound whole (organic if possible) chicken, at room temperature giblets and neck removed from cavity
 1/4 cup unsalted butter, melted
 3 tbsp olive oil
 1/4 cup dry white wine,
 1 lemon, halved
 kosher salt and freshly ground pepper
 garlic powder
 smoked paprika
 1 head of garlic, roughly peeled and cut in half crosswise
 3 fresh whole thyme or rosemary sprigs
 chopped parsley
1

Preheat the oven to 425 degrees Fahrenheit with the rack in the middle.

2

Line a baking tray with foil, or lightly grease a roasting pan.

3

Remove the chicken giblets and remove any excess fat and leftover feathers. Rinse the chicken inside and out with cold water. Pat the outside dry with paper towels.

4

Season the cavity with salt & pepper. Stuff with the bunch of rosemary or thyme, and one half of lemon, and the head of garlic.

5

Brush the outside of the chicken with the melted butter, olive oil and wine.

6

Liberally sprinkle the outside of the chicken with salt, pepper, garlic powder and smoked paprika.

7

Roast the chicken for 1 hour 15-20 minutes, basting half way through cooking time. Bake until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it as desired.

Ingredients

 1 4-5 pound whole (organic if possible) chicken, at room temperature giblets and neck removed from cavity
 1/4 cup unsalted butter, melted
 3 tbsp olive oil
 1/4 cup dry white wine,
 1 lemon, halved
 kosher salt and freshly ground pepper
 garlic powder
 smoked paprika
 1 head of garlic, roughly peeled and cut in half crosswise
 3 fresh whole thyme or rosemary sprigs
 chopped parsley

Directions

1

Preheat the oven to 425 degrees Fahrenheit with the rack in the middle.

2

Line a baking tray with foil, or lightly grease a roasting pan.

3

Remove the chicken giblets and remove any excess fat and leftover feathers. Rinse the chicken inside and out with cold water. Pat the outside dry with paper towels.

4

Season the cavity with salt & pepper. Stuff with the bunch of rosemary or thyme, and one half of lemon, and the head of garlic.

5

Brush the outside of the chicken with the melted butter, olive oil and wine.

6

Liberally sprinkle the outside of the chicken with salt, pepper, garlic powder and smoked paprika.

7

Roast the chicken for 1 hour 15-20 minutes, basting half way through cooking time. Bake until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it as desired.

Perfect Roast Chicken

~ Marla Meridith

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