Oven Roasted Chicken
This oven roasted chicken is so easy to make and super versatile! You can use this chicken in many different recipes and it's great to make on Sunday for dinner.
Servings: 6 servings
Ingredients
- 1 whole roasting chicken
- 1 stick unsalted butter
- 1 tablespoon dried rosemary or about 3 sprigs of fresh
- 1 tablespoon dried thyme or 3 tablespoons fresh
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- Melted butter for basting
- Water to cover bottom of roasting pan
Instructions
- Wash your whole chicken and cut stick of butter into small pats with knife. Pull up the skin on the front of the chicken add 3 or 4 pats of butter under the skin. Add butter in crevices by each leg and each wing. Add some butter in the neck area.
- Melt about 3 tablespoons butter and brush the outer side of the chicken. Sprinkle rosemary, thyme, onion powder, salt and pepper all over the chicken. You can use more or less of these spices as you like.
- Add enough water to cover bottom of roasting pan and bake uncovered basting the chicken with melted butter at 30 and 60 minutes.
- Bake in a preheated 425 degree oven for 90 minutes until internal temperature reaches 165 degrees on a meat thermometer. Let rest about 20 minutes before serving.
Notes
We make 2 each time by doubling this recipe. We love making chicken salad and having chicken to use in wraps or with meals. You can add a whole onion in the cavity along with some celery pieces if you like. Could also add vegetables in the pan with the chicken such as potatoes and carrots.