While there are endless wonderful recipes out there for roast chicken, this is the one that my family and I enjoy the most, especially when served alongside southern green beans, roasted carrots and potatoes.
Despite being a little time consuming, roast chicken is an incredibly easy dish to make, with endless possibilities for what to do with whatever is leftover. Bone broth, pot pies, wraps, soups, chicken salad – all great options for leftover roast chicken. It is absolutely worth a little planning ahead and something I know you’ll enjoy.
Servings: 4 (assuming one breast or one dark meat quarter per person)
Prep Time: 10-15 minutes
Cook Time: 70-80 minutes
Total Time: 80-95 minutes
Ingredients:
1 whole chicken (with skin)
1 stick of unsalted butter, softened
1 tsp paprika*
1 tsp garlic powder*
1 tsp onion powder*
1 tsp Italian seasoning blend*
1/4 tsp salt*
1/4 tsp pepper*
*Adjust accordingly for personal preference.
Instructions:
Preheat oven to 425 degrees.
Remove gizzards from chicken and either discard or save for later use. Pat chicken dry inside and out.
Combine all seasonings into softened butter and mix until fully incorporated.
Rub seasoned butter over chicken, making sure to gently lift the skin over the chicken breasts to get plenty of the butter directly on the meat.
Sprinkle some additional salt and pepper over the buttered chicken and place in a 9×13 baking dish.
Cook for 45 minutes uncovered.
Remove the chicken after 45 minutes and tent with aluminum foil to prevent the skin from burning.
Cook for an additional 25 minutes, or until the internal temperature of the breast reaches 165 degrees.
Let sit for 10 minutes prior to carving and enjoy!
