Max's Roasted Chicken

Elevate your dinner table with Max’s Roasted Chicken, a show-stopping dish that's as comforting as it is impressive. This golden, juicy whole chicken is infused with the bold flavors of garlic and fresh herbs like rosemary, thyme, and parsley, all tucked beneath a perfectly crispy skin. A hint of citrus from a lemon-stuffed cavity adds brightness, while the chicken roasts atop a medley of carrots, onions, and celery, soaking in their aromatic goodness. Basted in a buttery herb blend and roasted to perfection, this one-pan wonder is completed with tender vegetables and savory pan drippings for an unforgettable meal. Ready in just over 90 minutes, it’s the perfect centerpiece for Sunday suppers, holiday gatherings, or whenever you crave a hearty, homemade feast.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 piece (~4-5 lbs) Whole chicken
• 4 tablespoons Unsalted butter
• 3 pieces Garlic cloves, minced
• 1 tablespoon Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 1 tablespoon Fresh parsley, chopped
• 1 piece Lemon, halved
• 1 tablespoon Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 pieces Carrots, roughly chopped
• 1 piece Yellow onion, quartered
• 3 pieces Celery stalks, roughly chopped
• 1 cup Chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the chicken from the packaging, pat it dry with paper towels, and remove any giblets from the cavity.

Step 3

In a small bowl, combine the butter, minced garlic, rosemary, thyme, and parsley. Mix until fully incorporated.

Step 4

Carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat, being careful not to tear the skin.

Step 5

Spread the herb butter mixture evenly under the skin and across the top of the chicken.

Step 6

Rub the olive oil all over the exterior of the chicken and season generously with salt and pepper on all sides.

Step 7

Stuff the cavity of the chicken with the halved lemon and a few extra sprigs of rosemary and thyme if desired.

Step 8

In a large roasting pan or ovenproof skillet, arrange the carrots, onion, and celery to create a bed for the chicken.

Step 9

Place the chicken on top of the vegetables and pour the chicken broth into the base of the pan.

Step 10

Transfer the roasting pan to the oven and roast the chicken for approximately 90 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C).

Step 11

If the skin begins to brown too quickly, tent the chicken loosely with aluminum foil partway through roasting.

Step 12

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

Step 13

Serve the roasted chicken alongside the cooked vegetables and pan drippings for a flavorful meal.

Nutrition Facts

Serving size	(2632.1g)

Amount per serving	% Daily Value*
Calories	991.6

Total Fat 77.7g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 260.1mg	0%
Sodium 5643.2mg	0%
Total Carbohydrate 43.7g	0%
Dietary Fiber 11.6g	0%
Total Sugars 17.7g
Protein 43.5g	0%

Vitamin D 0IU	0%
Calcium 229.4mg	0%
Iron 5.0mg	0%
Potassium 1816.9mg	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: 66.7%

Protein: 16.6%

Carbs: 16.7%