Mama's Roast Chicken

Experience the ultimate comfort food with Mama's Roast Chicken, a timeless recipe that brings the warmth of home-cooked meals to your table. This classic dish features a perfectly roasted 4-pound chicken, delicately seasoned with a garlic-infused butter rub and filled with zesty lemon, fresh rosemary, and thyme for an aroma that's simply irresistible. Resting on a bed of caramelized carrots, celery, and onion, the chicken roasts to golden perfection while the accompanying vegetables soak up all the savory pan drippings. With its succulent meat, crispy skin, and rich flavors enhanced by basting with pan juices, this one-pan wonder is as much a feast for the senses as it is for the stomach. Ready in just under two hours, it's the perfect centerpiece for your next Sunday dinner or special family gathering. Serve it with the roasted vegetables and a drizzle of the luscious pan juices for a meal everyone will savor.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 lbs whole chicken
• 4 tbsp unsalted butter
• 6 garlic cloves
• 1 lemon
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 carrot
• 2 celery stalks
• 1 yellow onion
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken cavity, rinse the chicken under cold water, and pat it dry with paper towels.

Step 3

In a small bowl, mix 3 tablespoons of softened butter with 3 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Step 4

Carefully loosen the skin of the chicken breast using your fingers and spread the butter mixture evenly underneath the skin. Rub any remaining butter mixture over the chicken's surface.

Step 5

Cut the lemon in half. Stuff the chicken cavity with the lemon halves, 2 garlic cloves, rosemary sprigs, and thyme sprigs.

Step 6

Tuck the wings underneath the chicken and tie the legs together with kitchen twine for even cooking.

Step 7

Chop the carrots, celery, and onion into large chunks, and spread them in the bottom of a roasting pan to create a vegetable bed for the chicken.

Step 8

Drizzle the vegetables and the chicken with 2 tablespoons of olive oil, and sprinkle the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over everything.

Step 9

Place the chicken on top of the vegetables in the roasting pan. Pour 1 cup of chicken broth into the pan to keep the vegetables moist as they roast.

Step 10

Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

Step 11

Every 30 minutes, baste the chicken with pan juices to keep it moist and flavorful.

Step 12

When the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat tender and juicy.

Step 13

Serve slices of the roasted chicken with the roasted vegetables from the pan, and drizzle with the flavorful drippings if desired.

Nutrition Facts

Serving size	(2516.7g)

Amount per serving	% Daily Value*
Calories	1080.8

Total Fat 91.4g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 260.1mg	0%
Sodium 5560.5mg	0%
Total Carbohydrate 35.5g	0%
Dietary Fiber 9.3g	0%
Total Sugars 11.4g
Protein 42.8g	0%

Vitamin D 0IU	0%
Calcium 208.4mg	0%
Iron 5.0mg	0%
Potassium 1407.1mg	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: 72.4%

Protein: 15.1%

Carbs: 12.5%