Mom's Moist Roasted Chicken

Experience the ultimate comfort food with "Mom's Moist Roasted Chicken," a classic recipe that guarantees tender, juicy meat with a golden-brown, flavorful skin. This recipe combines a whole chicken with a mouthwatering butter-garlic rub infused with paprika, rosemary, and thyme. Stuffed with fragrant herbs and lemon for added zest, the chicken roasts atop a bed of onions, carrots, and celery, soaking up savory aromas while staying incredibly moist thanks to a generous splash of chicken broth. Perfectly roasted in just 90 minutes, this family-approved dish is basted with love to ensure every bite is packed with flavor. Serve it with the caramelized vegetables and rich pan juices for a hearty, crowd-pleasing meal that's as easy as it is unforgettable. Ideal for Sunday dinners, special occasions, or whenever you crave comfort food at its finest.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 approximately 4-5 pounds whole chicken
• 4 tablespoons butter
• 2 tablespoons olive oil
• 4 minced garlic cloves
• 1 whole, halved lemon
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 large, quartered onion
• 3 medium, chopped into large chunks carrots
• 2 stalks, chopped into large chunks celery
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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

Step 3

In a small bowl, combine the butter, olive oil, minced garlic, salt, black pepper, and paprika.

Step 4

Gently loosen the skin on the chicken breast by sliding your fingers under it. Spread half of the butter mixture under the skin and rub the remaining over the outside of the chicken.

Step 5

Place the halved lemon, rosemary, thyme, and parsley into the chicken cavity.

Step 6

Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the body to prevent them from burning.

Step 7

In a large roasting pan, spread the onion, carrots, and celery evenly across the bottom. Place the chicken on top of the vegetables, breast side up.

Step 8

Pour the chicken broth into the pan to create a moist environment for roasting and keep the meat juicy.

Step 9

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 tested with a meat thermometer inserted into the thickest part of the thigh (avoiding the bone).

Step 10

Baste the chicken with the pan juices every 20-30 minutes to enhance moisture and flavor.

Step 11

Once fully cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before carving.

Step 12

Serve warm with the roasted vegetables and pan juices drizzled over the top for a complete meal.

Nutrition Facts

Serving size	(2482.6g)

Amount per serving	% Daily Value*
Calories	1096.7

Total Fat 89.9g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 267.6mg	0%
Sodium 8243.6mg	0%
Total Carbohydrate 36.7g	0%
Dietary Fiber 9.9g	0%
Total Sugars 14.0g
Protein 42.8g	0%

Vitamin D 9.0IU	0%
Calcium 203.4mg	0%
Iron 5.5mg	0%
Potassium 1615.0mg	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: 71.8%

Protein: 15.2%

Carbs: 13.0%