Perfect Roast Chicken
4 servings AI generated
Est. cost
$14.95
Cost / serving
$3.74
Calories
540
You have
4/8
Protein
55g
Shopping gap
ingredients you don't have on hand
kosher saltfresh thyme sprigslemon, halvedunsalted butter, melted
Technique & source
Roasting
Ingredients & cost
8 ingredients · $14.95 est. · click an item to open it
| Ingredient | Have? | Qty | Est. cost | Priced from |
|---|---|---|---|---|
| whole chicken | In pantry | 1 5-6 lb | $8.22 | fp b/s chik thighs |
| kosher salt | Missing | 1 tbsp | — | — |
| black pepper | In pantry | 0.5 tsp | $2.69 | multi-peppers 3pk. |
| fresh thyme sprigs | Missing | 1 bunch | — | — |
| lemon, halved | Missing | 1 whole | — | — |
| garlic head, halved crosswise | In pantry | 1 whole | $2.99 | peeled garlic |
| unsalted butter, melted | Missing | 2 tbsp | — | — |
| yellow onion, thickly sliced | In pantry | 1 whole | $1.05 | green onions |
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Method
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets and rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken.
- Stuff the cavity with the thyme, reserving enough thyme to garnish the dish, then all the lemon halves, and all the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Scatter the onion slices around the chicken.
- Roast the chicken for 1.5 hours, or until the juices run clear when you cut between a leg and thigh.
- Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
- Slice the chicken onto a platter and serve with the vegetables.