Tulo

Roast Chicken Recipe

A golden-brown whole roast chicken resting on a wooden cutting board, surrounded by roasted lemon halves and fresh thyme sprigs, with visible crisp skin and juices pooling underneath.
Photo by Maksim Goncharenok on Pexels

Drying the skin thoroughly before roasting and starting at a high oven temperature renders the fat and crisps the skin, while a compound butter rubbed under and over the skin bastes the meat from the inside out. Trussing the legs and roasting breast-side up keeps the bird cooking evenly so the breast doesn't dry out before the thighs finish.

Prep
20 min
Cook
85 min
Total
105 min
Servings
6

Ingredients

Servings6
  • 4 1/2 lb whole chicken (giblets removed)
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic cloves, minced
  • 1 whole lemon, halved
  • 6 sprigs fresh thyme sprigs
  • 1 medium yellow onion, quartered
  • 1 1/2 tbsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tbsp olive oil

Nutrition per serving

Calories
2323
Protein
251g
Carbs
4g
Fat
139g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the chicken from the fridge 45-60 minutes before roasting so it isn't cold in the center. Pat it completely dry, inside and out, with paper towels.
  2. 2Preheat the oven to 425°F (220°C) with a rack in the lower-middle position.
  3. 3Mix the softened butter with the minced garlic, half the chopped thyme leaves, and a pinch of salt and pepper in a small bowl.
  4. 4Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it, and push about two-thirds of the butter mixture directly under the skin, then spread it evenly by pressing from the outside.
  5. 5Rub the remaining butter mixture and the olive oil over the outside of the skin. Season generously all over with kosher salt and pepper.
  6. 6Stuff the cavity with the lemon halves, onion quarters, and remaining thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  7. 7Place the chicken breast-side up on a rack set in a roasting pan or a cast-iron skillet.
  8. 8Roast for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for 55-65 minutes more.
  9. 9Start checking the internal temperature around the 1-hour mark. The chicken is done when a thermometer inserted into the thickest part of the thigh, avoiding the bone, reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  10. 10Let the chicken rest for 15-20 minutes before carving, tented loosely with foil.
How to Use a Meat Thermometer

Tips & variations

  • Truss the legs loosely rather than tightly, an overly tight truss slows heat from reaching the inner thigh and can leave that area undercooked while the breast is already done.
  • Swap the thyme for rosemary or sage, or use a mix of whatever hardy herbs are on hand.
  • For extra-crispy skin, air-dry the uncovered chicken in the fridge for 8-24 hours before roasting.
  • Save the carcass and pan drippings to make stock; the roasted bones give a deeper flavor than raw ones.

Storage & reheating

Carve any leftover meat off the bone and refrigerate in an airtight container for up to 4 days. Reheat gently in a 300°F (150°C) oven with a splash of broth to keep it from drying out, or use cold in sandwiches and salads. Shredded meat freezes well for up to 3 months.

Tips from the Tulo kitchen

  • Placing a rack under the chicken keeps the bottom skin from sitting in fat and steaming, so it stays crisp all the way around.
  • If the skin is browning too fast before the interior reaches temperature, tent the breast loosely with foil for the remaining roasting time.

FAQ

How long does it take to roast a 4.5-pound chicken?

About 75-85 minutes total using this two-temperature method: 20 minutes at 425°F (220°C) followed by roughly 55-65 minutes at 375°F (190°C), or until the thigh reaches 165°F (74°C).

Should I roast a chicken breast-side up or down?

Breast-side up gives more evenly crisp skin overall. Some cooks start breast-side down for the first half of cooking to protect the breast meat, then flip it, but this makes handling a hot, heavy bird trickier and isn't necessary if you rely on a thermometer instead.

Why is my roast chicken breast dry but the thighs are fine?

Breast meat cooks faster and dries out if the bird is roasted until the thigh alone reaches 165°F without checking the breast, which can overshoot past 165°F (74°C) by the time the thighs catch up; buttering under the skin and checking both areas with a thermometer helps prevent this.

Do I need to truss the chicken?

Trussing isn't required for safety, but it helps the bird cook more evenly and hold its shape, making it easier to maneuver in and out of the oven.

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