Simple Whole Roast Chicken Recipe: Crispy Skin, Juicy Meat
This recipe provides a straightforward method for roasting a whole chicken, ensuring a perfectly crispy skin and moist, flavorful meat. It includes steps for preparing a simple pan gravy to complement the dish.
Servings: 6 people
Equipment
- Roasting pan
- Kitchen string
- Aluminum foil
- Small cup
- Small saucepan
- Platter
Ingredients
Main Ingredients
- 1 whole roasting chicken (5- to 6-pound)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 lemon halved
- 1 head garlic cut in half crosswise
- 2 tablespoons butter melted
- 1 Spanish onion thickly sliced
- 1 cup chicken stock
- 2 tablespoons all-purpose flour
Instructions
Preparation
- Preheat oven to 425°F. Prepare the chicken by removing giblets, rinsing, drying, and trimming fat, then place it in a roasting pan.
Seasoning & Stuffing
- Season the chicken inside and out with salt and pepper, stuff the cavity with thyme, lemon, and garlic, then brush the exterior with melted butter.
Assembly
- Tie the chicken's legs together, tuck its wing tips, and scatter onion slices around it in the pan.
Roasting
- Roast for 1 1/2 hours until juices run clear, then transfer the chicken to a platter, cover with foil, and let rest.
Gravy Preparation
- Skim all but 2 tablespoons of fat from the roasting pan, then add chicken stock and reduce on high heat for about 5 minutes, scraping the pan bottom.
- Whisk the reserved fat with flour into the pan, boil for a few minutes to thicken, then strain, season, and keep the gravy warm.
Serving
- Carve the rested chicken and serve immediately with the warm gravy.
Notes
Consider roasting potatoes and carrots with the chicken by scattering them around the chicken when you place it in the roasting pan.