Mom’s Foolproof Butter-Roast Chicken
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Description:
There’s something truly magical about the way Mom used to roast chicken—simple yet utterly flawless every single time. Using a relatively high temperature, just a touch of butter, and skipping the basting altogether, her method ensures a golden, crispy skin and tender, juicy meat that always satisfies. I’m thrilled to share this classic technique with you, as it brings with it the warmth of home and the delight of a perfectly roasted chicken.
Category: Chicken
Keywords: Poultry, Meat, Very Low Carbs, High Protein, Roast, Oven, Easy
Ingredients:
- 1 whole chicken (about 3 1/2 pounds)
- 1/2 cup butter, softened
- 1 lemon
Instructions:
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Preheat Your Oven: Start by preheating your oven to a robust 450 degrees Fahrenheit. This high temperature is key to achieving that crispy, golden skin.
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Prepare the Chicken: Take your whole chicken and pat it dry thoroughly with paper towels. This step is crucial as it helps the skin crisp up beautifully in the oven. Once dry, cut the lemon in half. Rub the inside of the chicken cavity with one half of the lemon. Squeeze the juice from the lemon half into the cavity as well. Place both halves of the lemon inside the cavity for added flavor.
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Season the Cavity: Generously season the inside of the chicken cavity with salt and pepper. This will infuse the meat with flavor from the inside out.
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Butter the Chicken: With the chicken cavity seasoned, rub the outside of the chicken with the softened butter. Make sure to cover the entire surface, including under the skin if possible. Season the outside with salt and pepper to taste. To truss the chicken, tie the legs together with kitchen twine and tuck the wing tips underneath to ensure even cooking.
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Roast the Chicken: Place the chicken breast side up on a rack in a roasting pan. Position the pan in the center of the oven. Roast the chicken for about one hour. The key indicators for doneness are when the chicken juices run clear or when the thickest part of the thigh reaches an internal temperature of 185 degrees Fahrenheit on a meat thermometer.
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Rest Before Carving: Once the chicken is cooked, remove it from the oven and let it stand for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring a juicier and more flavorful meat.
Note: During roasting, there is no need to baste the chicken. The high heat combined with the butter creates a self-basting effect, keeping the chicken moist and flavorful. Keep the oven door closed throughout the cooking process to maintain a consistent temperature and achieve the best results.
Enjoy your perfectly roasted chicken, a tribute to time-tested home cooking that’s sure to impress at any meal!