Sunday Night Roast Chicken
A classic, comforting roast chicken that is perfect for gathering the family together at the end of the week.
recipesbynani.comThere is something truly special about a golden, crispy roast chicken filling the house with a delicious aroma on a Sunday evening. It is my favorite way to slow down and enjoy a meal with the people I love most.
My best advice is to make sure you pat the skin completely dry before adding the butter. This simple step is the secret to getting that perfect, crispy skin that everyone will be fighting over at the dinner table.
🧺 Ingredients
- 1 whole chicken, about 4 pounds
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large lemon, halved
- 1 head of garlic, cut in half crosswise
- 4 sprigs of fresh rosemary
👩🍳Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit.
- 2
Remove the giblets from the chicken and pat the bird very dry with paper towels.
- 3
In a small bowl, mix the softened butter with the thyme, salt, and pepper.
- 4
Rub the butter mixture all over the chicken, making sure to get some under the skin of the breast.
- 5
Stuff the cavity of the chicken with the lemon halves, garlic head, and rosemary sprigs.
- 6
Place the chicken on a roasting rack in a pan and tie the legs together with kitchen twine.
- 7
Roast for about 60 to 75 minutes, or until an instant read thermometer reaches 165 degrees Fahrenheit in the thickest part of the thigh.
- 8
Let the chicken rest for at least 15 minutes before carving to keep the juices inside.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can shred the cold chicken for easy salads or sandwiches during the week. If you want a quick side, toss some potatoes in the pan drippings while the chicken roasts.
Made this recipe? Let us know how it went.
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