Juicy Roasted Chicken Recipe

I just made this whole chicken and I gotta say, the mix of olive oil, butter, garlic, lemon and those fresh herbs turned a regular dinner into something that smells and tastes so amazing, you wouldn’t believe it.

I love roasting a whole chicken that weighs about 4 lbs using olive oil to coat and softened unsalted butter for a crisp finish. I mix in garlic, lemon, rosemary, thyme, salt and pepper, which add flavor and nutrients like protein and vitamins.

I think its both healthy and satisfying.

Ingredients

• A hearty whole chicken gives essential protein and helps make the dish incredibly juicy.
• Extra virgin olive oil provides good fats while adding subtle fruity flavors appealing to palates.
• Butter gives a rich creamy texture and flavor, but its fat content should be watched.
• Minced garlic not only adds a robust kick but also supports natural immune system benefits.
• Fresh lemon halves offer a bright acidic zing that balances rich savory flavors perfectly.
• These aromatic herbs lend deep, woodsy notes and a layer of subtle, herby complexity.
• Salt and pepper are essential seasonings that enhance flavor without overpowering the dish.

Ingredient Quantities

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tbsp unsalted butter, softened
• 1 tsp salt
• 1/2 tsp ground black pepper
• 4 garlic cloves, minced
• 1 lemon, halved
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

How to Make this

1. Preheat your oven to 425°F and make sure your pan is ready.

2. Rinse the chicken under cold water and pat it dry with paper towels.

3. In a small bowl, mix together the olive oil, softened butter, salt and pepper.

4. Rub this mixture evenly all over the chicken, inside and out.

5. Stuff the chicken cavity with the halved lemon, minced garlic, rosemary and thyme.

6. Place the chicken breast-side up in your roasting pan.

7. Roast it in the oven for about 1 hour, or until the juices run clear when you cut between the leg and thigh.

8. Every 15 minutes, baste the chicken with the pan drippings to keep it juicy.

9. When done, use a meat thermometer to be sure it reached an internal temperature of 165°F.

10. Let the chicken rest for 10 minutes before carving so all the juices can settle. Enjoy!

Equipment Needed

1. Oven
2. Roasting pan
3. Small bowl
4. Paper towels
5. Knife for carving and cutting
6. Basting spoon
7. Meat thermometer

FAQ

• Q: How do I get the chicken skin super crispy?
  A: Make sure you pat the chicken dry really well before coating it with the olive oil and butter. This helps the skin get that golden, crispy look.
• Q: Can I use dried herbs instead of fresh ones?
  A: Yep, you can. Just use about half the amount since dried herbs pack a stronger flavor.
• Q: How long should I roast a 4-lb chicken?
  A: It usually takes about 1 hour 20 minutes at 375°F. Check for doneness by making sure the juices run clear when you cut into the thickest part.
• Q: What if the garlic burns during roasting?
  A: If you notice the garlic might burn, try placing it under the butter-oil mix or toss it inside the chicken cavity to avoid direct heat.
• Q: Can I stuff the chicken with the lemon and herbs?
  A: Absolutely its ok. Stuffing the cavity with lemon and herbs gives the meat a great flavor, but be careful not to pack it too tight or it might take longer to cook.

Juicy Roasted Chicken Recipe Substitutions and Variations

• If you’re out of olive oil, you can use canola oil or even avocado oil
• Don’t have unsalted butter? Try using a bit more olive oil or a soft margarine instead
• If you can’t get fresh rosemary, dried rosemary works fine, just use about a third of what the recipe calls for
• Instead of fresh thyme, you can go with dried thyme by cutting the amount in half
• If you ran out of garlic cloves, garlic powder is a good alternative, but use it sparingly

Pro Tips

1. Make sure you pat the chicken completely dry before you rub it with the olive oil mixture because if there’s any moisture left the skin might not crisp up properly and the flavors wont really stick.

2. Baste the chicken every 15 minutes like the instructions say but if you neglect this step the meat might dry out so try to pay attention to that even if it distracts you from other things.

3. Always use a meat thermometer to check that the internal temp is actually 165°F especially since ovens vary and you dont want to risk having undercooked portions even if that means you have to stick around a bit longer.

4. Let the chicken rest for at least 10 minutes after taking it out of the oven so that all the juices can settle in, this really makes a difference in keeping the meat moist and tasty when you carve it.