whole roasted chicken recipe

Here is a detailed recipe for a whole roasted chicken combining the best techniques from multiple sources:

Ingredients

• 1 whole chicken (3.5 to 5 pounds)
• 2 tablespoons butter (softened or melted)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning or fresh herbs like thyme, rosemary
• 1 lemon (zested and halved)
• 1 head garlic, halved horizontally or several garlic cloves
• ½ onion, quartered
• Optional: celery stalks or carrots for stuffing or roasting bed

Instructions

1. Preparation
   • Preheat your oven to 400°F (or 425°F for a standard oven).
   • Remove giblets from the chicken cavity if present.
   • Pat the chicken dry inside and out with paper towels to ensure crispy skin.
2. Seasoning
   • Mix butter with olive oil, salt, pepper, Italian seasoning (or herbs), lemon zest, and garlic paste if desired.
   • Loosen the skin gently over the breasts and legs and rub some of the butter mixture under the skin.
   • Rub the remaining butter mixture all over the outside of the chicken.
   • Season inside the cavity as well.
3. Stuffing
   • Stuff the cavity with lemon halves, garlic halves, onion quarters, and herbs.
   • Optionally add celery or carrot pieces inside or under the chicken in the roasting pan.
4. Trussing
   • Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even cooking.
5. Roasting
   • Place the chicken breast-side up on a rack in a roasting pan or cast iron skillet.
   • Roast at 400-425°F for about 20-30 minutes to crisp the skin.
   • Lower the oven temperature to 350°F and continue roasting for about 1 hour 20 minutes to 1 hour 40 minutes (roughly 20 minutes per pound).
   • The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F and juices run clear.
6. Resting
   • Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow juices to redistribute.
7. Serving
   • Carve and serve with pan juices or your preferred sides.

This method yields a juicy, flavorful chicken with crispy, golden skin and aromatic herbs and lemon enhancing the taste