Easy, No-Fuss Roasted Chicken is a step-by-step guide for preparing, roasting, and carving a whole chicken. No brining or basting makes this recipe even faster and easier.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 1 whole chicken (3 - 5 lbs)
- 4-5 Tablespoons butter , softened
- 1 lemons
- 2 sprigs fresh rosemary (or 2 tsp dried rosemary)
- salt and freshly ground black pepper , to taste
- 3-4 large carrots , halved
- 1 onion , chopped
- 1-2 lbs baby red potatoes , halved
- chicken gravy (optional)
If your chicken is frozen, be sure to thaw it 1-2 days in advance. When ready to prepare, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven.
Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
In a bowl, combine softened butter, zest of the lemon, and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper.
Spray the bottom of a large baking dish with cooking spray. Add the onion, carrot and potato to the pan.
Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath.
Microwave the remaining herb butter mixture for 15 seconds (it doesn’t need to be completely melted--just really softened).
Use a basting brush to brush the remaining herb butter all over the outside of the chicken, legs and wings. Cut the lemon in half and place inside the cavity of the bird.
Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Then reduce the temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. Skin should be golden brown and the juices should run clear.
*Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
Remove chicken from the oven and cover with tinfoil. Allow it to rest for 10-15 minutes before carving. Serve with the cooked vegetables at the bottom of the pan, and reserve any drippings and juice remaining in your roasting pan to make chicken gravy.
Calories: 110kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 95mg | Potassium: 288mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6245IU | Vitamin C: 7.7mg | Calcium: 29mg | Iron: 1.3mg