One Pan Easy Roast Chicken
All you need are 10 ingredients to make this easy and juicy whole roast chicken!
Get the full recipe below👇
Ingredients
- One 5-6 pound roasting chicken
- Salt
- Pepper
- 1 large bunch of roasting herb blend (rosemary, thyme, sage/parsley)
- 1 lemon, halved
- 1 head garlic, cut in half
- 2 large yellow onions, roughly chopped
- 3 tablespoons unsalted butter, softened
- 1 teaspoon Dijon mustard
- ½ cup vegetable broth
- ½ cup white wine
- 1 teaspoon lemon juice
Directions
1. Remove the chicken giblets and rinse the inside of the chicken. Then pat the outside dry with paper towels and allow to come to room temperature (at least 30 minutes before cooking).
2. Set the chicken on a butchers block, breast side up. Then, preheat the oven to 425 degrees Fahrenheit and grease a roasting pan with a rack in it.
3. Generously salt the inside and outside of the chicken. Then season the inside with pepper before stuffing it with the herbs, lemon, garlic, and one onion.
4. Use cooking twine to tie the ends of the drumsticks together. Next, combine two tablespoons softened butter and the Dijon mustard in a small bowl.
5. Massage the butter mixture over the entire chicken. Be sure to rub the butter under the skin of the breast and drumsticks as well.
6. Transfer to a roasting pan, breast side up, and tuck the wings under the body.
7. Add the other chopped onion to the bottom of the roasting pan with the vegetable broth and wine.
cook for 15 minutes on the center rack, then melt the remaining butter and combine with the lemon juice. Brush over the chicken and reduce the oven to 350 degrees Fahrenheit.
8. Roast for 45 minutes, then baste with the pan juices. Rotate the chicken and roast for 90 minutes. Baste every thirty minutes. Cover with foil if any part of the chicken begins to burn.
8. To check if the chicken is done, the internal temperature should register at 165 degrees Fahrenheit.
10. Let the chicken rest on a carving board for at least 15 minutes, then remove the twine and discard the ingredients inside the cavity. Carefully carve the chicken and serve.
Beyond just following the steps, I've picked up a few extra tricks over the years that really elevate this easy one-pan roast chicken, especially when it comes to getting that irresistible golden, crispy skin and juicy meat. You know how everyone loves a beautifully roasted chicken on the dining table, right? Well, here’s how I make sure mine always turns out picture-perfect! First, for that glorious golden-brown, crispy skin that everyone raves about, a super dry bird is key. After rinsing, I pat the chicken really dry with paper towels, even letting it air-dry in the fridge for an hour or two if I have time. This helps achieve that perfect skin texture. When I apply the butter and Dijon mixture, I make sure to really massage it everywhere, especially under the skin of the breast and thighs. This not only keeps the meat moist but also helps the skin crisp up and turn that gorgeous golden color. Don't forget those fresh lemon slices and herbs like rosemary and thyme in the cavity – they infuse so much flavor from the inside out! About those precious chicken drippings in the roasting pan – don't let them go to waste! After your chicken has rested, carefully pour the pan juices into a fat separator or a bowl. You can easily make a quick, delicious gravy. Skim off most of the fat, then simmer the drippings in a small saucepan with a tablespoon of flour or cornstarch mixed with a little cold water to thicken. Season to taste, and you've got a fantastic, flavorful sauce to pour over your carved chicken, especially if you're serving it for a Sunday dinner. And speaking of serving, while the recipe is a star on its own, I love pairing it with some comforting sides. My go-to is often creamy mashed potatoes – the pan gravy tastes amazing with them! Roasted carrots or asparagus are also fantastic, simple additions that round out the meal beautifully. Sometimes, if I'm feeling fancy, I'll even roast some extra onions and garlic alongside the chicken, just like the ones used to stuff it, which become wonderfully sweet and tender. Imagine those carved pieces of juicy chicken alongside some fluffy mashed potatoes and vibrant roasted carrots – pure bliss! For busy weeknights, I sometimes prep the chicken the night before – tie the drumsticks, rub with the butter mixture, and stuff it. Then, it's just a matter of popping it into the oven the next day. This makes the "easy" part even easier. This recipe is so versatile, too; you can experiment with different herb blends or even a touch of smoked paprika in your butter rub for a different flavor profile. Enjoy your perfect, golden roasted chicken!
