Roast Chicken by Kevin Sbraga

Roast Chicken by Kevin Sbraga

Margie Plouffe Traylor

"The most amazing, moist, and flavorful chicken you've ever had. It is worth the work!"
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Ingredients

2 h 10 m servings 691 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 691 kcal
  • 35%
  • Fat:
  • 55.9 g
  • 86%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 926 mg
  • 37%

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.

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Directions

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  • Cook

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  1. Rinse chicken and allow to air-dry for 30 minutes.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
  4. Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
  5. Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
  6. Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.

Footnotes

  • Cook's Note:
  • This is a fantastic turkey recipe. Prepare with the proportionate amount of ingredients and then cook turkey according to the recommendations; just flip the turkey at 3/4 of total cooking time.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 ...

Most helpful critical review

I love highly seasoned food and that is why this recipe appealed to me. I rate recipes on the amount of prep needed to create a great end product. The method of roasting is a keeper. The bird wa...

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The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 ...

The only changes I made were to go a little short on the sesame oil (which I didn't really need to do but didn't want to ruin it for me) and to use scallions rather than chives. I was hesitant ...

This recipes is awesome! I didn't have all the ingredients so I had to substitute 2 tsp. ground cumin for the coriander, 1 1/2 tsp lemon extract for the lemon zest, 1 tsp. dried thyme leaves, a...

I don't think that as much butter called for is necessary. After prepping this chicken there was butter everywhere, and it took me forever to wash all the butter off my hands. I also would hav...

Made this for Christmas and it was a huge hit! Thanks for the great recipe!

I love highly seasoned food and that is why this recipe appealed to me. I rate recipes on the amount of prep needed to create a great end product. The method of roasting is a keeper. The bird wa...

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