Leslie's Roast Chicken

Dive into the ultimate comfort food with Leslie's Roast Chicken—a perfectly seasoned, golden-brown bird that's as juicy as it is flavorful. This easy-to-follow recipe pairs tender, herb-infused chicken with a medley of caramelized vegetables, creating a harmonious all-in-one meal. Packed with aromatics like fresh rosemary, thyme, garlic, and lemon, every bite bursts with savory and citrusy goodness. The butter and olive oil rub ensures a beautifully crisp skin, while basting and proper resting lock in unparalleled moisture. Ideal for Sunday dinners or special occasions, this roast chicken is a showstopper that's simple enough for beginners yet impressive enough for seasoned cooks. Serve alongside the roasted veggies for a wholesome and satisfying feast the whole family will adore.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 approximately 5 pounds Whole chicken
• 2 tablespoons Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1 whole Lemon
• 1 head Garlic
• 3 sprigs Fresh rosemary sprigs
• 4 sprigs Fresh thyme sprigs
• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 3 Carrots
• 2 Celery stalks
• 1 large Yellow onion

Directions

Step 1

Preheat your oven to 425°F (220°C). Adjust the oven rack to the middle position.

Step 2

Pat the chicken dry with paper towels, removing any moisture from the skin for a crispier roast.

Step 3

Generously season the entire chicken—inside and out—with kosher salt and freshly ground black pepper.

Step 4

Slice the lemon in half, and cut the top off the garlic head to expose the cloves. Stuff the chicken cavity with the lemon halves, garlic head, rosemary, and thyme sprigs.

Step 5

Truss the chicken with kitchen twine by tying the legs together and tucking the wings under the body to ensure even cooking.

Step 6

Rub the outside of the chicken with softened unsalted butter and drizzle with the olive oil for added flavor and crispiness.

Step 7

Peel the carrots and cut them into 2-inch pieces. Slice the celery and onion into large chunks.

Step 8

Spread the carrots, celery, and onion in a roasting pan to create a vegetable bed for the chicken. Lay the chicken breast-side up on top of the vegetables.

Step 9

Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with pan juices every 30 minutes.

Step 10

Once fully cooked, remove the chicken from the oven and cover it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.

Step 11

Carve the chicken and serve with the roasted vegetables on the side. Enjoy!

Nutrition Facts

Serving size	(2983.3g)

Amount per serving	% Daily Value*
Calories	1307.8

Total Fat 95.8g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 3.2g
Cholesterol 294.1mg	0%
Sodium 3985.9mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 21.5g
Protein 54.8g	0%

Vitamin D 0IU	0%
Calcium 379.2mg	0%
Iron 6.3mg	0%
Potassium 2185.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 16.0%

Carbs: 21.0%