Nothing beats a classic roast chicken recipe.
Besides some seasonings for the chicken, all you need is some kitchen twine and a roasting pan.
Serve alongside one of our all-time favoriteside dishes for chicken.
Credit: Andy Lyons
And oh, the leftovers!
Roast chicken has great flavor and can make some of the best sandwiches and salads around.
Leftover meat can be stored in the refrigerator for 3-5 days.
Your bird should temp at 175F for proper doneness and food safety.
See all of our variations in detail below the classic roast chicken recipe.
We like ours with a little herbs de Provence for a French take.
This would go great with rustic bread, grilled vegetables, or alongside other mushroom dishes.
Garlic Butter:Need we say more?
Everything is better with buttergarlic butter, that is!
Want a punch of bright flavor?
Throw some lemon slices in the chicken cavity as well.
Ingredients
1(3 1/2- to 4-lb.
Chill, uncovered, overnight in refrigerator.
Place rack in bottom third of oven.
Preheat oven to 475F.
Gently run your fingers between the skin and breast meat.
Sprinkle salt and pepper over top of skin.
Tuck wings under breast.
Loop a long piece of kitchen string around drumsticks in a figure-eight pattern; pull tight.
Pull string up around thighs and breast; tie at neck.
Place chicken, breast side up, on a rack in a shallow roasting pan.
Toss vegetables with butter.
Place in pan around chicken.
Roast chicken for 15 minutes; reduce heat to 375F.
Remove chicken from oven.
Cover; let stand at least 5 minutes.
Transfer chicken and vegetables to serving platter.
Bring to boiling; boil gently until reduced by about half.
Serve pan sauce with chicken.
Here are our three simple ways to impart more flavor before putting the bird in the oven.
Finish pan sauce with 12 tsp.
In a small bowl combine 1 Tbsp.
porcini powder and 1 Tbsp.
Before trussing, rub 2 Tbsp.
of the mixture all over chicken skin and sprinkle in chicken cavity.
Finish pan juices with 1 tsp.
Place in a custard cup; drizzle with 1 Tbsp.
Roast in a 400oF oven 25 minutes or until soft.
Squeeze out garlic cloves; mash into 1/4 cup softened butter.
Before trussing, gently rub 2 Tbsp.
2,000 calories a day is used for general nutrition advice.
