Roast Chicken
A simple whole roast chicken with lemon, garlic, and thyme under crisp buttered skin, laid out as a one-glance grid recipe.
Take the chicken out of the fridge 30 min ahead and preheat oven to 425°F (220°C)
Set a rack in a roasting pan or oven-safe skillet
| 4 lb (1.8 kg) whole chicken, giblets removed | pat completely dry | season inside and out | stuff into cavity | rub over and under skin, truss legs | roast 425°F (220°C) 50-60 min to 165°F (74°C) in the thigh; rest 15 min before carving |
|---|---|---|---|---|---|
| 1 tbsp kosher salt | |||||
| 1 tsp black pepper | |||||
| 1 lemon, halved | |||||
| 1 head garlic, halved crosswise | |||||
| 4 sprigs fresh thyme | |||||
| 3 tbsp (40 g) butter, softened | |||||
| 1 onion, cut into thick wedges | scatter in pan as a roasting bed | ||||
GridRecipe· gridrecipe.com/r/roast-chickenevery recipe, one readable grid