How to Make Roast Chicken In A Tin

The Best Roasted Chicken

Make sure the chicken is coated evenly.

Recipe Summary The Best Roasted Chicken

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Ingredients | Roast Chicken In A Tin

¼ cup butter, softened

4 cloves garlic, chopped

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 lemon, zested and halved

1 teaspoon salt, divided

1 teaspoon ground black pepper, divided

1 whole chicken

1 tablespoon olive oil

Directions

Preheat oven to 400 degrees F (200 degrees C).

Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.

Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.

Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

I like to let the chicken rest in the refrigerator for a few hours or a full day after placing the herb butter under the skin to let the flavors mingle.

Basting really enhances the color and flavor and creates nice drippings for a gravy.

Info | Roast Chicken In A Tin

prep: 20 mins cook: 1 hr additional: 15 mins total: 1 hr 35 mins Servings: 6 Yield: 6 servings

TAG : The Best Roasted Chicken

Meat and Poultry Recipes, Chicken, Whole Chicken Recipes,