Extra Juicy Roast Chicken
This extra juicy roast chicken is the the perfect easy dinner! It requires very little hands on time and yields at least two meals plus 6-8 quarts of bone broth. Learn all about how to make whole chicken using this recipe!
Equipment
- Large roasting pan with a lid or a Dutch oven
Ingredients
- 1 Whole chicken completely thawed
- 2 sticks salted butter
- handful fresh parsley
- 1 lemon
- 2 tsp thyme
- 1 tbsp salt
- 2 tsp pepper
- 1 tsp garlic powder or one clove fresh garlic
- 1 tsp paprika
Instructions
- Remove the innards from the cavity of the chicken. The innards can be saved for making bone broth.
- Place the whole chicken in the pan with the backbone down.
- Cut one stick of butter down the middle and place in between the chicken skin and the breast meat. Place the other stick inside the cavity.
- Place the parsley in the cavity.
- Rub all the seasonings on top of the skin and in between the skin and the breast meat.
- Cut the lemon into thin strips and place on top of the skin, in between the legs, and inside the cavity.
- Place the lid on the roasting pot and cook at 350℉ for 1½ hours. Remove the lid and cook another ½ hour or until the internal breast meat reaches 160℉.
- Remove the chicken from the oven and allow to rest 5-10 minutes before cutting and serving. To properly carve your chicken, begin by slicing down the breast meat, cutting in thin, even strips. Finish by removing the legs with the bones in.
Notes
Note: Vegetables can be added to the roasting pan before cooking the chicken. Petite yellow potatoes (as pictured), carrots, celery, or onion work well to create a delicious, hands off meal.
Note 2: See the post section about making bone broth to learn how to use up every part of your whole chicken!