Whole Roasted Chicken Recipe

Intimidated to roast a whole chicken? I was too until I learned how simple it is and how juicy and flavorful it turns out. Say goodbye to the days of buying the overly processed rotisary chicken at the grocery store. Trust me. This is BETTER. The perfect roasted chicken recipe for any night of the week!

Ingredients

Chicken:

4-5 lb whole chicken

Olive Oil

Salt

Pepper

1/2 Onion

Kitchen String

Sauce for Veggies / Baste:

4 Tablespoons Butter

1/4 Cup Dry White Wine

2 Garlic Gloves (Chopped)

1 Lemon Grated Zest

1 Tablespoon Fresh Lemon Juice

Veggies (Pick what you prefer):

Tri-colored carrots

Baby Potatos

Instructions

1. Preheat oven to 425 F

2. Place chicken in the center of a sheet pan. Stuff chicken with half of the onion. Tie legs of chicken together with kitchen string.

3. Rub the skin, inside and out, with olive oil. Sprinkle with salt and pepper. Arrange your veggies of choice around the chicken.

4. In a small saucepan, melt butter over medium heat. Stir in the wine, lemon zest and juice, garlic and salt. Pour half of the sauce over your vegtables only. Save the rest for later!

5. Bake for 35 minutes then reduce oven temp to 325 F. Bake until internal temperature is 165 F in the thickest part of the chicken thigh. This could take 20-40 minutes so make sure you regularly check. When the temperature gets close to finished, pour the remaining sauce over the entire chicken to baste it.

6. Remove chicken from oven and let it rest for about 10 minutes before carving!