Lolly's Roast Chicken

Discover the ultimate comfort food with Lolly's Roast Chicken, a beautifully seasoned and juicy roast that’s perfect for any occasion. This classic recipe combines a whole chicken coated in a rich, buttery mixture of garlic, paprika, salt, and pepper, with aromatic notes of fresh rosemary, thyme, and zesty lemon tucked inside. Roasted alongside tender carrots, potatoes, and onions bathed in savory chicken broth, the result is a medley of golden, caramelized vegetables and perfectly moist chicken. Basted regularly for maximum flavor and crisp skin, Lolly's Roast Chicken delivers a timeless, foolproof dinner that’s ready in just under two hours. Serve it with pan drippings for an elevated finishing touch that will have everyone asking for seconds. Perfect for Sunday dinners, holiday feasts, or whenever you're craving a comforting roasted meal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 piece (approximately 4-5 lbs) Whole chicken
• 4 tablespoons (softened) Unsalted butter
• 4 pieces (minced) Garlic cloves
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 1 piece (halved) Lemon
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 3 pieces (cut into chunks) Carrots
• 3 pieces (cut into wedges) Potatoes
• 1 piece (quartered) Onion
• 1 cup Chicken broth

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Rinse the chicken inside and out under cold water, then pat it dry with paper towels.

Step 3

Gently loosen the skin over the chicken breasts using your fingers, being careful not to tear it.

Step 4

In a small bowl, mix the softened butter, minced garlic, salt, paprika, and black pepper.

Step 5

Spread half of the butter mixture under the skin of the chicken breasts and the remaining half over the entire surface of the chicken.

Step 6

Season the cavity of the chicken with salt and pepper, then stuff it with the halved lemon, rosemary, and thyme.

Step 7

Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the body.

Step 8

In a large roasting pan, toss the carrots, potatoes, and onion with olive oil, salt, and pepper.

Step 9

Place the chicken on a rack in the roasting pan over the vegetables.

Step 10

Pour the chicken broth into the bottom of the roasting pan.

Step 11

Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C).

Step 12

Baste the chicken with pan drippings every 20 minutes to keep it moist and flavorful.

Step 13

If the chicken skin begins to brown too quickly, tent it with aluminum foil for the remaining cooking time.

Step 14

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 15

Serve the chicken with the roasted vegetables and drizzle with the pan drippings for added flavor.

Nutrition Facts

Serving size	(2885.1g)

Amount per serving	% Daily Value*
Calories	1495.1

Total Fat 92.3g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 260.1mg	0%
Sodium 5620.8mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 19.0g	0%
Total Sugars 18.0g
Protein 53.5g	0%

Vitamin D 0IU	0%
Calcium 246.2mg	0%
Iron 9.9mg	0%
Potassium 3906.6mg	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: 53.2%

Protein: 13.7%

Carbs: 33.1%