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Roast Chicken

Prep Time:

Cook Time:



About the Recipe


  • 1 whole chicken

  • 1 stick butter

  • Garlic

  • 2-4 large Potatoes

  • 2-4 large Carrots

  • Shallots

  • 3 - 4 lemons

  • Herbs / seasonings of choice

  • Chicken stock


  1. Remove chicken from the fridge, and let it sit on the counter for 30-45 min

  2. Line a roasting pan with tin foil

  3. Slice potatoes, carrots, shallots, lemons and garlic and toss onto the bottom of the pan.

  4. Place the whole chicken onto the racks of the roasting pan and tie the drumsticks together with kitchen twine.

  5. Pat dry the chicken with paper towels

  6. Ina small bowl, melt 1/2 to 1 stick of butter. Mix garlic, lemon juice, the zest of 2 lemons, salt and pepper (and any other herbs or seasonings of your choice) in with the butter and generously brush the mix all over the chicken, making sure to cover the entire bird (getting under the skin where you can).

  7. Stuff the cavity of the chicken with extra butter, lemons and shallots.

  8. Roast at 425 degrees for 30 minutes, then reduce the heat to 350 degrees and cook until done (when internal temp reaches 165- 175 degrees)

  9. Check every 20 min or so to baste the chicken. If there's not enough natural juice, use chicken stock to baste the chicken.

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