Easy No-Fuss Roast Chicken with Crispy Buttered Skin
By Ava Mitchell
Prep a 3.5- to 5-pound roast chicken for a Sunday meal, then keep the carved meat ready for salads, casseroles, or pot pie later in the week. Assemble the butter-rubbed bird and onion-carrot pan now; finish with a 15-minute rest for crisp golden skin and juicy meat.
Softened butter mixed with Italian seasoning, garlic powder, salt, and pepper supplies the main seasoning. Some herb butter goes beneath the breast skin, where it flavors the meat directly, while the remainder coats the breasts, thighs, and legs. Lemon and rosemary and/or thyme perfume the cavity, and onion, carrot, plus water, broth, or white wine form the base of the pan.
At 425°F, the skin should turn deeply golden and crisp while the chicken stays juicy inside. Check both the thickest thigh and breast with an instant-read thermometer, keeping it away from bone. The most common problem is relying only on roasting time, since chickens from 3.5 to 5 pounds need different lengths of time. Loosely cover excessive browning with foil, then uncover near the end.
Serve the carved chicken with roasted vegetables, mashed potatoes, salad, or bread. Let it rest uncovered before slicing, then reserve extra meat for Chinese chicken salad, chicken salad, chicken broccoli rice casserole, or biscuit chicken pot pie.
Why you'll love this recipe
- A six-serving roast gives you a complete Sunday dinner first, then provides carved chicken for salads, casseroles, and pot pie later.
- Carve the rested bird after dinner so the remaining meat is ready to portion, making weekday lunch and dinner assembly much faster.
- The onion-and-carrot pan base keeps the roast contained in one skillet or baking dish, simplifying cleanup after a batch-cooking session.
- Butter under the breast skin seasons the meat directly, so leftover slices retain flavor instead of depending only on the browned exterior.
- Roast vegetables separately when planning ahead because they cook faster than the chicken and avoid becoming soggy from pan juices.
- Using an instant-read thermometer helps prevent overcooking a larger batch, preserving juicy meat that works well in several leftover recipes.
Ingredients
- •3.5 lb whole chicken (3.5-5 pounds)
- •4 tbsp unsalted butter (softened)
- •1 tsp Italian seasoning
- •1 tsp garlic powder
- •1 tsp fine sea salt
- •0.25 tsp black pepper
- •1 yellow onion (sliced)
- •1 medium carrots (1-2, coarsely chopped)
- •0.75 cup water, chicken broth, or white wine
- •0.5 lemon (cut into 2 pieces)
- •fresh herbs (a few sprigs of rosemary and/or thyme)
Instructions
- 1
Let the chicken come to room temperature for 20 minutes.
- 2
Preheat the oven to 425°F with a rack in the lower center position.
- 3
Stir together the softened butter, Italian seasoning, garlic powder, salt, and pepper in a small bowl.
- 4
Arrange the sliced onion and chopped carrot in an even layer in a large rectangular baking dish, cast iron skillet, or roasting pan.
- 5
Remove the chicken from its packaging and discard any giblet packet from the cavity.
- 6
Pat the chicken dry with paper towels.
- 7
Place the chicken breast-side up on the carrots and onions.
- 8
Tuck the wings under the chicken.
- 9
Place the lemon and fresh herbs in the chicken cavity.
- 10
Use a small spoon to loosen the skin from the chicken breasts.
- 11
Place a spoonful of butter mixture under the skin on each chicken breast.
- 12
Rub the breast skin to spread the butter beneath it.
- 13
Rub the remaining seasoned butter over the skin on the breasts, thighs, and legs.
- 14
Tie the legs together close to the body with kitchen twine, if using.
- 15
Pour the water, chicken broth, or white wine into the bottom of the pan.
- 16
Bake at 425°F for 65-90 minutes, until an instant-read thermometer in the thickest thigh and breast areas, not touching bone, registers at least 165°F.
- 17
Loosely cover the chicken with foil if it browns too much, then uncover it for the final 5-10 minutes for crisp skin.
- 18
Let the chicken rest uncovered for 15 minutes before slicing and serving.
FAQ
Nutrition (per serving)
Calories
354
Protein
24g
Fat
27g
Carbs
3g
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