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Juicy, flavorful AND easy and simple to make? This is the roast chicken recipe that will NEVER disappoint with my secret ingredient!
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The BEST Roast Chicken

Juicy down to the white meat, completely flavorful AND easy and simple to make? This is the roast chicken recipe that will NEVER disappoint, especially with my secret trick to a succulent, juicy bird every time!
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 434kcal
Author: Britt

Ingredients

  • 1 4 lb young chicken fresh
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large yellow onion quartered
  • 1 lemon quartered
  • 1 head of garlic sliced open horizontally
  • 2 stalks celery chopped in half
  • ¼ cup butter softened to room temp
  • 1 tablespoon dijon mustard
  • Juice of 1 lemon with lemon reserved
  • 2 teaspoon kosher salt
  • 2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon rosemary optional

Instructions

  • Preheat oven to 425 degrees F.
  • Dry chicken and it's cavity with a paper towel. Season the cavity with 1 teaspoon salt and 1 tsp, then stuff the bird with half the onion, the celery stalks, both halves of the garlic head, the juiced lemon (not the juice!) and quartered lemon.
  • In a 9x11 baking dish, pull apart the layers of the other half of the onion, and place them in one layer in the baking dish. Place the chicken on top of the onion.
  • In a small bowl, mix the butter, lemon juice, dijon mustard, oregano and rosemary together until well combined. Make pockets beneath the chicken breast skin with your hands, then rub ⅓ of the butter mixture beneath the skin of the breasts, over the entire breast generously. Use the rest of the butter mixture to rub onto the skin of the chicken, evenly into every nook and cranny. Make sure to get butter into the crevices of the legs and wings as well.
  • Salt and pepper the chicken well over the entire bird, making sure to get into crevices. Tuck the wings under the bird, then place into the oven. Let cook at 425 for 30 minutes, then turn temperature to 350 degrees F for 1 hour -1 hour and 15 mins, or until internal temperature is 155-160 degrees F. Temperature will rise as the bird rests.
  • After chicken is done cooking, let rest for 15 minutes before serving.

Nutrition

Calories: 434kcal