Best of Both Worlds Roast Chicken Recipe - Allrecipes.com
Best of Both Worlds Roast Chicken Recipe
  • READY IN hrs

Best of Both Worlds Roast Chicken

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"Want a crispy skin on a chicken that's tender and moist inside? Try this...it takes a little tending in the beginning, then you're home free!"

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Ingredients Edit and Save

Original recipe makes 1 whole roast chicken Change Servings
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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
  3. Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
  4. Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
  5. Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 50 mins
  • READY IN 2 hrs 15 mins

Footnotes

  • Cook's Note:
  • Covering chicken while resting will ruin crusty skin. Simmer giblets, make gravy from pan drippings.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2012

Excellent recipe - I did two organic chickens in a large roasting pan. One I seasoned as directed - the other I stuffed with the onion and celery but used another seasoning mix. They were both delicious but the original recipe chicken won the taste taste. The bones are roasting as I speak - I see some good broth in my future. Thanks!

 
Most Helpful Critical Review
Oct 30, 2012

This was not my favorite, personally I did not care for the garlic in this. If I make this again I will not add the garlic. Plus I thought the meat came out very dry too. I was expecting something juicier, just didn't work for me.

 
Oct 16, 2012

I made this chicken exactly as stated, no changes. One of the best roast chickens I've ever made. Our family ate the whole. darn. bird. There was nothing leftover. Next time, I will double the recipe as I think this would be great picked apart for chicken sandwiches. NOTE: I served this with Pioneer Woman's Crash Hot Potatoes and a simple vegetable platter. This was a very inexpensive meal to make but comforting and satisfying all the same.

 
Sep 19, 2012

I made this for dinner last night and everyone loved it. I thought I would have leftovers to make chicken salad for lunch today, but it was picked clean. The chicken was very moist and I will definitely be making this again.

 
Jan 22, 2014

I've cooked my chickens and turkeys breast side down for years. The reason this works is the dark meat on the legs and bottom of the bird is denser and takes longer to cook than the white breast. Upside down, the dark meat is in the higher, hotter part of the oven (heat rises). Unwrap your chicken or turkey and leave it in the fridge over night to dry the skin and then rub your favorite fat and spices into the skin. Then there's no need to baste!

 
May 31, 2013

Delicious! The first time I didn't have lemon or celery but it was still delicious! I put pieces of butter under the skin with the garlic to help get it a little crispier too. I even saved the bones and made chicken soup the next day! I'm currently making it for dinner now(with the lemon and celery this time). This recipe is so flexible also. You can whatever seasonings you like! Thanks for posting it!

 
Mar 04, 2013

Beautiful to look at and delicious to eat. Moist, juicy and very flavorful. I used half butter and half olive oil for the herb mixture to coat the chicken. Other than that, no changes. Loved the garlic flavor on the meat from the garlic being under the skin. Seriously a delicious dinner that my family loved!

 
May 03, 2013

This recipe came out even better than I even expected. I purchased a 4 lb. organic roasting chicken from Whole Foods (they also birds labeled for frying) and made this with my 9 1/2 year old son, who loves to cook (and eat!) and needed to do a family activity for a Boy Scout achievement. He read the directions (with some help from me) and did all the steps with me to prepare the bird. When it came out of the oven, he said, "Wow, we made THAT?" After a great dinner the first night, we had enough moist, flavorful meat to make a wonderful chicken and pasta salad for the next night. We will definitely make this again!

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 41.4 g
  • 83%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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