Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 45 Mins
I don’t throw the perfect word around often when it comes to a recipe, but this one is foolproof. It’s never failed me and it won’t fail you either. Of course, it’s not going to set the kitchen timer for you, baste itself with butter every 30 minutes, or carve itself, but I know you’re good for it.
No more dry, burnt, undercooked or tasteless birds again. This recipe practically created itself over many early mornings on Christmas and Thanksgiving preparing a turkey with my mom, creating memories I’ll have for a lifetime. I’ve reduced the steps and kept all the good parts, so it’s perfect for any size chicken and quick enough for after work. Don’t just take my word for it, try it yourself!
Ingredients
Instructions
- Preheat your oven to 475°F and melt butter in a small bowl. (bonus points if it's Pyrex) add garlic, rosemary, lemon zest, salt and pepper. Set this aside.
- Place the prepared onions in the bottom of a dutch oven, cast iron or roasting pan.
- Prepare the chicken by drying it off with a paper towel. A dry bird is a crispy bird! Remove the giblets and season the inside with salt and pepper. Half the zested lemons for the bird cavity.
- Take the butter mixture and spread it evenly over the bird, try and get some under the breast skin too. (Try not to tear the skin! It'll make things dry)
- Stuff the seasoned bird cavity with the onion scraps, lemon rind, additional garlic and rosemary. Place the bird on top of the onions. Tie the legs together, if not already done so. (Use kitchen twine please!)
- Roast the chicken uncovered at 475°F, then reduce heat to 350°F and continue to cook uncovered for approximately 90 minutes or until the internal temperature is 165°.
- Allow the chicken to rest 5-10 minutes before carving.
Notes
- Basting - baste the chicken every 30 minutes with butter (add salt, pepper, garlic and rosemary for more love) to keep it moist.
- Slow-cooker fan? follow the instructions above in your slow-cooker instead of a dutch oven/cast iron/roasting pan. Cook in low for 8-9 hours or high for 4-5. Pop it in the oven under the broiler for crisp skin!
- If your chicken looks like it might burn, (every oven is different) tent your chicken with foil. Don't know what that is? Check it out here - How to make a foil hat for your turkey or chicken
- Looking for vegetables? add carrots, potatoes or any other root vegetables with the onions.
- Unsure how to carve a bird? Check out this link - 2 Ways to Carve - Jamie Oliver