Whole Roasted Chicken
Whole Roasted Chicken is an easy dinner that takes very little effort. I prepped mine the night before and then threw it in the oven when I got home from school.
We love whole chicken dinners! This dinner was awesome, the skin was crispy, in fact, don’t judge the dark parts in the picture. Those were the best part of the chicken skin! You guys should seriously give this chicken recipe a try!
- 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
- 1/4 cup unsalted butter, melted
- 3 tablespoons olive oil
- 1 lemon, cut in half
- Salt and freshly ground pepper, to taste
- 2 tablespoons fresh chopped parsley
- 1/2 large onion, halved
- 4 garlic cloves, minced
- 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
Preheat oven to 400°F.
Lightly grease Dutch oven with olive oil.
Discard the neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
Pour the olive oil, melted butter, and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
Stuff the garlic head into the chicken cavity along with the onion and the squeezed lemon. Tie legs together with kitchen string.
Place breast-side up into Dutch oven. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time until juices run clear when chicken thigh is pierced with a skewer.
Baste again, then broil for a further 2-3 minutes, until golden.
Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.