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There's an undeniable allure to a perfectly roasted chicken. It’s a dish that evokes comfort and warmth, reminding us of family gatherings and special occasions. The sight of a golden-brown, crispy-skinned chicken, paired with savory aromas wafting through the kitchen, can instantly elevate any meal. Roasted chicken is not just a culinary staple; it's a tradition found in kitchens around the world, cherished for its simplicity and versatility.

Perfectly Golden Roasted Chicken

Discover the secrets to a perfectly golden roasted chicken that will impress your family and guests. This recipe highlights essential tips on selecting the best ingredients, from a quality whole chicken to fresh herbs and spices that enhance flavor. Learn the proper preparation, roasting techniques, and serving ideas that turn a classic dish into a memorable centerpiece for any meal. Enjoy a dish that’s not just delicious but also a heartwarming tradition.
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Ingredients
  

1 whole chicken (4-5 lbs)

2 tablespoons olive oil

1 tablespoon unsalted butter, softened

1 lemon, halved

5 cloves garlic, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1 cup chicken broth

1 onion, quartered

2 carrots, chopped into chunks

2 celery stalks, chopped into chunks

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C). This high temperature will help achieve that golden, crispy skin.

    Prepare Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Make sure to remove any giblets from the cavity.

      Season the Chicken: In a small bowl, mix the olive oil, softened butter, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. Rub this mixture all over the chicken, including under the skin and inside the cavity for maximum flavor.

        Stuff the Chicken: Squeeze the juice from the lemon halves into the cavity of the chicken, and place the used halves inside along with any leftover herbs if you have extra.

          Prepare Vegetables: Scatter the chopped onion, carrots, and celery around the base of the roasting pan. This will add flavor to the drippings and serve as a bed for the chicken.

            Add Broth: Pour the chicken broth into the roasting pan—this will keep the chicken moist and help to create a delicious gravy.

              Roast the Chicken: Place the seasoned chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh, without touching the bone.

                Baste (Optional): If desired, baste the chicken with the pan juices every 30 minutes to enhance the flavor and color.

                  Rest the Chicken: Once the chicken is done, remove it from the oven and let it rest for at least 15 minutes before carving. This will allow the juices to redistribute, keeping the meat moist.

                    Serve: Carve the chicken and serve it alongside the roasted vegetables, spooning some of the pan juices over the top for added flavor.

                      Prep Time, Total Time, Servings:

                        15 minutes | 1 hour 30 minutes | 4-6 servings