Learn how to make this delicious whole roasted chicken recipe from the Kenmore in-house chef Kari Karch
862 per serving
- 1 whole roasting chicken (3-4 lbs)
- 1 whole lemon
- 1 medium onion halved
- 6 cloves garlic, divided
- 3 tablespoons parsley
- 1 teaspoons Kosher or sea salt
- 1 teaspoons freshly ground black pepper
- 1 stick unsalted butter, softened
Preheat oven to 400 degrees. Rinse out the chicken in cold water, removing any giblets or giblet bag that may be inside the cavity. Pat dry with a paper towel and place on a roasting pan. Place3 garlic cloves, parsley, salt, pepper, and the butter and blend in a food processor till combined. Using a basting brush or your fingers, rub the butter mixture all over the chicken, as well as under the skin on the breast (you can get to this by gently slipping your fingers in between the skin and the breast near either end of the chicken, and separating the skin from the flesh as you spread the mixture. Sprinkle additional salt and pepper over the chicken if desired. Cut the lemon in quarters and squeeze juice over chicken. Place squeezed halves in the cavity of the chicken along with the onion and the remaining garlic cloves. Tie drumsticks together with kitchen twine or a truss.
Roast the chicken, uncovered, for about 1 hour. Ovens and chickens vary quite a bit, so check to make sure the chicken is cooked completely by piercing the skin between the thigh and the leg; if the juice is clear it's likely done. The chicken should be a very deep golden brown. If you have meat thermometer, you can remove the chicken from the oven when it reaches 165 F when placed in the thickest part of the thigh. Carefully remove the chicken to a serving platter, and let the chicken rest, lightly tented with foil for about 20 minutes. Carve and serve.