Chicken Roast

It’s delicious. It’s moist. And even though it ends up being a bit of a waiting game, I promise it will be worth it in a very moist and delicious chicken!

Yields: A whole chicken



Preheat oven to 425⁰F. Line a 9"x13" pan in foil and place your roasting rack inside. Put your carrot, celery, and water at the bottom of the pan. Set aside.

In a small, microwaveable bowl, add your butter. Microwave for 20 seconds, watching to make sure it does not melt. Butter, when finished, should be a paste consistency.

Add in oil, salt, pepper, and herbs. Stir until thoroughly combined. Set aside in the refrigerator.

Rinse off your chicken, inside and out until water runs clear. Pat dry with paper towels and place in your roasting rack.

Pull the skin away from the breast, thighs, and back (if you can). Don't force the skin if it won't separate from the meat. Spread the butter under and on the skin.

Place onion and garlic inside the cavity of the chicken. If the onion is too big, cut it in half.

Tie the legs together and the wings together. (optional)

Cover with tin foil and cook until a thermometer between the thigh and body reads 175-180⁰F. For a 5 lb. chicken, this took about an hour and a half. Check every half hour or so.

In the last 15 minutes to 1/2 hour, take off the foil and allow chicken to finish cooking.

Allow chicken to rest covered for 15 minutes to a half hour before serving.