Perfect Roast Chicken

Whole Chicken

Perfect Roast Chicken

Perfect Roast Chicken
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs
  • TOTAL TIME
    2 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    349

Achieve roast chicken perfection with this simple yet elegant recipe. Crispy skin and succulent meat, without the need for fussy techniques, make this a guaranteed crowd-pleaser for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    129 mg
  • Fiber
    0 g
  • Protein
    41 g
  • Saturated Fat
    12 g
  • Sodium
    1382 mg
  • Sugar
    0 g
  • Fat
    53 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 0 mins Rinse the chicken thoroughly under cold water, then pat it completely dry with paper towels. A dry chicken is key to achieving crispy skin. Set aside.

Image Step 03
03 Step

Recipe View 0 mins In a medium bowl, combine the softened margarine, garlic salt, black pepper, dried thyme, dried parsley, and dried rosemary. Mix well until fully incorporated. (2 minutes)

Image Step 04
04 Step

Recipe View 0 mins Generously rub the outside of the chicken with the margarine mixture, ensuring every part is coated. Rub any remaining mixture inside the chicken cavity. (5 minutes)

Image Step 05
05 Step

Recipe View 0 mins Transfer the chicken to a glass baking dish.

Image Step 06
06 Step

Recipe View 2 hrs Bake in the preheated oven until the chicken is browned and the juices run clear when pierced with a fork. This should take approximately 2 hours. An instant-read meat thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

For extra flavor, consider adding quartered lemons, garlic cloves, and sprigs of fresh rosemary or thyme to the chicken cavity.
To prevent the chicken from browning too quickly, tent it loosely with aluminum foil during the last 30-45 minutes of cooking.
Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Serve with your favorite roasted vegetables or a simple side salad for a complete meal.

Fredrick Graham

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 116 Ratings)
Total Reviews: (3)

  • Ted Moore

    Oct 8, 2024

    My family raved about this chicken. It's definitely going into our regular rotation.

  • Vladimir Pfefferhoeger

    Sep 1, 2024

    This recipe is so easy and the chicken comes out perfect every time!

  • Patricia Dickens

    Apr 13, 2023

    I was skeptical about using margarine, but it created the most beautiful, crispy skin.

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