Recipe Cheat Sheet

Roast Chicken

6 servings · prep 15 min · total 115 min

Preheat oven to 425°F
Set a rack in a roasting pan
1 (4 to 5 lb) whole chicken, giblets removed, patted dryseason inside and outstuff cavitybrush with butter, tie legs, tuck wingsroast 425°F 1 1/4 to 1 1/2 hr, until the thigh reads 165°Frest 15 min, then carve
1 Tbsp kosher salt
1 tsp black pepper
1 lemon, halved
1 head garlic, halved crosswise
1 small bunch fresh thyme
2 Tbsp butter, melted
Recipe Cheat Sheet
Card image

Roast Chicken, written out

Makes 6 servings. Prep 15 min, cook 1 hr 25 min, ready in 1 hr 55 min.

Ingredients

  • 1 (4 to 5 lb) whole chicken, giblets removed, patted dry
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 1 lemon, halved
  • 1 head garlic, halved crosswise
  • 1 small bunch fresh thyme
  • 2 Tbsp butter, melted

Before you start

  • Preheat oven to 425°F.
  • Set a rack in a roasting pan.

Directions

  1. Season inside and out: whole chicken, kosher salt, black pepper.
  2. Stuff cavity: step 1, lemon, garlic, fresh thyme.
  3. Brush with butter, tie legs, tuck wings: step 2, butter.
  4. Roast 425°F 1 1/4 to 1 1/2 hr, until the thigh reads 165°F: step 3.
  5. Rest 15 min, then carve: step 4.

More Chicken & Turkey

Based on: [1] [2] [3] [4] [5]