Perfect Roasted Chicken
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 organic, whole chicken (5 to 6 lbs.)
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 bunch of thyme (if you like thyme)
  • Olive oil
  • 2 cups chicken broth (just enough to cover the roasting pan and baste the chicken)
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets and rinse the chicken inside and out under cold water.
  3. Remove the excess fat with a chicken scissor.
  4. Pat the outside dry.
  5. Liberally salt and pepper the inside of the chicken.
  6. Stuff the chicken with both halves of lemon, all the garlic and the thyme (if using).
  7. Brush the outside of the chicken with the melted butter and lightly sprinkle with salt and pepper.
  8. Brush the roasting pan rack with olive oil and place the chicken on it.
  9. Pour the chicken broth in the bottom of the roasting pan.
  10. Roast the chicken for 45 minutes, basting as necessary (think browned not burned).
  11. Turn the chicken over and roast for the remaining 45 minutes or until the juices run clear when you cut between a leg and thigh.
  12. Slice the chicken onto a platter and serve immediately.
If you don't want to use butter, substitute it with olive oil.
Recipe by Ladles of Yum at