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Active Time:15 minsAdditional Time:2 hrs 5 minsTotal Time:2 hrs 20 minsServings:8Yield:8 servingsJump to Nutrition Facts
Active Time:15 minsAdditional Time:2 hrs 5 minsTotal Time:2 hrs 20 minsServings:8Yield:8 servings
Active Time:15 mins
Active Time:
15 mins
Additional Time:2 hrs 5 mins
Additional Time:
2 hrs 5 mins
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Jump to recipe
Tips for Roasting Chicken
Take the Chicken Out of the Fridge Early
Very cold meat won’t roast or brown evenly. Place the chicken on the counter while preheating the oven.
Use Durable Cotton Kitchen String
Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
Use a Heavy-Duty, High-Sided Roasting Pan
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute with a cookie sheet, which typically lacks a rim around the edges. A broiler pan or a large rimmed baking sheet will work in a pinch.
Give It a Rest
A roast chicken’s internal temperature will rise about 10 degrees while resting. The natural juices will also be reincorporated into the chicken and the skin will dry out slightly for a more toothsome and moist chicken.
Cook Mode(Keep screen awake)Ingredients1smallonion, peeled and quartered3clovesgarlic, peeled and quartered3sprigsfresh tarragon3sprigsfresh thyme15-poundchicken, giblets removed2tablespoonsextra-virgin olive oil1teaspoonkosher salt½teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
1smallonion, peeled and quartered
3clovesgarlic, peeled and quartered
3sprigsfresh tarragon
3sprigsfresh thyme
15-poundchicken, giblets removed
2tablespoonsextra-virgin olive oil
1teaspoonkosher salt
½teaspoonfreshly ground pepper
DirectionsPreheat oven to 375°F.Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie them in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.EquipmentKitchen string, roasting panOriginally appeared: Updated November 2022
Directions
Preheat oven to 375°F.Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie them in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.EquipmentKitchen string, roasting pan
Preheat oven to 375°F.
Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie them in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.
Equipment
Kitchen string, roasting pan
Originally appeared: Updated November 2022
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Nutrition Facts(per serving)295Calories10gFat1gCarbs47gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
