Best of Both Worlds Roast Chicken

Best of Both Worlds Roast Chicken

15
Susan 3

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 15 m servings 444 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

15
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 somethi...

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...

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 r...

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 de...

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 breas...

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 b...

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...

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...

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 somethi...

VERY MOIST