One of the most comforting scents to me is the alluring aroma of perfect roast chicken. I love the smell of bacon too, but that’s another story. OK – back to the chicken. Once this bird hits the oven, the first whiff you’ll get is the glorious scent of roasted garlic. Next comes the enchanting bouquet of roast chicken. This intoxicating essence will permeate your life for the next hour or so and, you’ll be in food anticipation heaven!
Trussed chicken on vegetable rack 
Perfect Roast Chicken with Fresh Herbs and Lemons
This perfect roast chicken actually has a long history of capturing hearts! In fact, the real name of this dish is “boyfriend chicken.” Back in the day, I shared this recipe with my friends that magically had new partners after serving them this crispy bird! I can’t guarantee this will happen to you but let’s just say, don’t be surprised if you get ole dreamy eyes hanging around long after the dinner has ended.
What do you need to make the perfect roast chicken?
- Chicken: To me, all good meals start with getting the freshest ingredients. I like to look for chickens that are free-range, organic, and local because I like to support local businesses and, I know where the chicken comes from. These chickens can be smaller than their supermarket counterparts, but they make up the difference with flavor and quality. Make
- Vegetable Rack: Make a vegetable rack from carrots, celery, and onion because it will elevate the chicken and make the pan drippings so tasty!
- Herbs and Seasonings: For the tastiest perfect roast chicken, make sure to season it inside and out with kosher salt and fresh cracked pepper. Lightly stuff the bird with fresh smashed garlic, rosemary, thyme, parsley, and lemon. Brush the chicken with a blend of olive oil, melted butter, and lemon juice.
- Chicken Broth: Have plenty of rich chicken broth on hand. Splash a little in the bottom of the roasting pan so the veggie rack doesn’t burn and use the rest for delicious pan gravy!
Let’s do this! Your house is about to smell so damn good! This mouth-watering, juicy roast chicken with its crispy brown skin is an experience you must have and then share with others. It’s loaded with garlic, fresh herbs, and lemony goodness. The pan gravy is rich, velvety, ample (for gravy lovers like me), and a formidable companion to the perfect roast chicken. For sides, I go with whatever vegetables I have on hand and need to be cooked first. I love to pair roast chicken with the usual suspects like Yukon gold mashed potatoes and crisp sautéed green beans. There are so many fabulous sides that will go great with this juicy roast chicken. Just have fun with it, and remember to add a little love.
“Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.” JOE BASTIANICH –
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Perfect Roast Chicken
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 55 minutes (includes 20 min. rest)
- Yield: 4 servings 1x
- Category: Poultry
- Method: Roast
Description
There is nothing quite like the heavenly aroma of perfect roast chicken!
Ingredients
- 2 large carrots, unpeeled, ends trimmed, halved
- 2 celery stalks, ends trimmed, halved
- 1 large onion, peeled, thickly sliced across
- 4–5 pound whole organic chicken
- 10 cloves garlic, lightly smashed and peeled
- 2 rosemary sprigs
- 3 thyme sprigs
- 3 parsley sprigs
- 1 large lemon, quartered (reserve 1 quarter for gravy)
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- 1 cup water
- kosher salt
- cracked black pepper
Pan Gravy
- 3 tablespoons butter
- 3 tablespoons gluten free flour or regular flour
- 2 cups chicken broth or stock, plus any strained pan drippings
- squeeze of lemon juice
- kosher salt and cracked black pepper, to taste
- 1 teaspoon fresh chopped thyme
Instructions
- Preheat oven to 425F
- Drizzle a little olive oil in the bottom of the roasting pan and set carrots, celery, and onion making a veggie rack for the chicken.
- Rinse chicken, remove neck and giblets, pat dry, tuck wings under and set on veggie rack in roasting pan.
- Season cavity with salt and pepper then lightly stuff chicken with garlic, rosemary, thyme, parsley, and two lemon quarters
- Truss the chicken or just tie the legs together with butcher string and set on top of veggie rack
- In a small bowl, mix 1 T olive oil, 1 T melted butter and juice from 1 quarter lemon then brush the bird with mixture
- Season chicken with salt and pepper and pour 1 cup of water on bottom of pan
- Roast for approximately 1 hour and 20 minutes or until thermometer reaches 165F when stuck in thickest part of the thigh and the juices run clear
- Remove chicken and vegetables from roasting pan to platter. Let rest 20 minutes before carving
- If there are a lot of pan drippings, strain into a fat separator or 4 cup measuring cup
- Set roasting pan on top of the stove (if stove-top safe) at medium-high heat and add strained drippings, chicken broth, and a squeeze of lemon from remaining quarter. Bring to a low simmer, scraping up any brown bits. Use a medium pot if your roasting pan is not stove-top safe
- In a small pan or pot, over medium heat, melt butter and whisk in flour. Cook 2-3 minutes to make a blonde roux
- Whisk roux into broth a little at a time until your desired consistency.
- Season with salt, pepper and fresh chopped thyme
Notes
- Check chicken in 45 minutes to see if the pan is dry. Add a little warm chicken broth or water to the bottom of the pan (if needed), and rotate 180 degrees for even browning.
- Chicken is done when the thigh temperature is 165F. I like my chicken temp closer to 170F. It’s always super tender and moist as long as you let it rest 20-30 before carving.
- If you like your gravy thicker, just make a little more roux with equal parts butter and flour. Whisk into hot gravy until your desired thickness.
