Classic Roast Chicken

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This classic oven roast chicken is just perfect! It's seasoned generously with maple herbed butter under the skin, and an olive oil seasoning rub on the outside for incredible flavor. This roast chicken is so tender and juicy!

Prep Time30

Cook Time1 35

Total Time2 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 884kcal

Author: Tania

Equipment

Large roasting pan

Ingredients

4-½ to 5 pound chicken mine was 4.69 lbs
2 tablespoons olive oil
½ teaspoon Kosher salt
Ground black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried Italian seasoning
1-2 cups chicken broth as needed to replenish the pan

Maple herbed butter:

8 tablespoons unsalted butter softened
2 tablespoons maple syrup
5 cloves garlic, finely minced
1 teaspoon fresh rosemary, minced
2 teaspoons thyme leaves
Zest of 1 lemon
2 teaspoons Kosher salt
½ teaspoon ground black pepper

For the cavity:

1 small onion quartered
Lemon quartered
4 sprigs fresh rosemary and thyme

Instructions

Prep chicken: Remove the giblets from the chicken, if included, and pat the chicken completely dry with paper towels. Let it sit on the counter for 1 hour so it’s not so cold.
Preheat oven to 425°F.
Prepare the maple herbed butter: In a bowl, combine the softened butter, maple syrup, minced garlic, rosemary, thyme, lemon zest, salt, and black pepper. Mix until well combined. Set aside.
Season chicken with butter: Using a spoon, gently loosen the skin over the chicken breasts and legs. Spread ALL of the herbed butter underneath the skin, distributing it as evenly as possible.
Stuff the cavity with the onion, lemon, and fresh sprigs of rosemary and thyme. Tie the legs together with kitchen twine.
Season the outside skin: In a bowl, whisk the olive oil, ½ tsp salt, pepper, smoked paprika, garlic powder, onion powder, and Italian seasoning. Then rub the outside of the chicken with it evenly, especially around the breasts, wings, legs, and thighs. Place the chicken on a large baking pan.
Initial roasting: Roast at 425°F for 20 minutes to help the skin get a head start with browning.
Lower temp and continue cooking: Reduce the oven temperature to 375°F. At this point, you can replenish the pan with more broth. Continue roasting for another 1 hour 15 minutes, or longer as needed. Note: If the skin starts browning too quickly, loosely tent those spots with foil.
Check for doneness: The chicken is done when an instant-read thermometer inserted into the thickest part of the breast registers 165°F. The thighs and legs should be closer to 185°F. Note: It will rise by another 5-ish degrees as it rests, so you can pull it out just a little earlier.
Rest before carving. Remove the chicken from the oven and let it rest for 15-20 minutes before carving. This gives the juices time to redistribute, keeping the meat juicy. Serve with the pan juices spooned over the top.

Notes

Timing: Plan on about 20 minutes per pound total, including the first high-heat initial roasting time. Ovens vary, so always use an instant read thermometer.
My 4.69-pound chicken took 1 hour 35 minutes.
Doneness: The thickest part of the breast should reach 165°F, and the thighs about 185°F. The chicken will rise by another 5-ish degrees, so feel free to pull it out a little early.
Crispier skin: Broil for 1 to 2 minutes at the end, watching closely so the maple butter doesn’t burn.
Substitutions: If using dried herbs in the butter, use about one-third of the fresh amount. For a savory garlic herb butter, leave out the maple syrup.
Make ahead: Make the maple herbed butter up to 2 days ahead and refrigerate. Soften before using.
Storing: Refrigerate leftovers for 3 to 4 days, or freeze for up to 3 months. Reheat covered at 325°F with a splash of broth.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition