Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 4 tablespoons unsalted butter, melted
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, quartered
- 1 head of garlic, halved
- Fresh herbs (such as rosemary and thyme)
- 1 onion, quartered
- Carrots and celery for roasting
- Olive oil for drizzling
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels and rub with melted butter, seasoning with salt and black pepper.
- Stuff the cavity with lemon quarters, garlic halves, fresh herbs, and onion quarters.
- Place the chicken in a roasting pan and drizzle olive oil over the vegetables, scattering them around the chicken.
- Baste the chicken with the remaining melted butter.
- Roast in the preheated oven for about 1 hour and 15 minutes, basting every 20 minutes.
- Once done, let the chicken rest for 10-15 minutes before carving and serving.
Notes
- Leftover chicken can be stored in the refrigerator for up to 3 days in an airtight container.
- For long-term storage, shred the chicken and freeze it in portions for up to 3 months.
- Consider serving the chicken with roasted potatoes, sautéed greens, or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: British
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 480 Kcal
- Sugar: 1g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg