Step 4: Stuff for Aromatics
Stuff the cavity with lemon halves, onion quarters, garlic bulb halves, and herb sprigs. This adds moisture and an irresistible aroma.
Step 5: Truss and Rest
Tie the legs together with kitchen twine to keep the shape uniform. Let the chicken sit at room temperature for 30 minutes to allow the butter to slightly melt into the meat.
Step 6: Preheat and Roast
Preheat your oven to 425°F (220°C). Place the chicken breast-side up in a roasting pan or on a rack. Drizzle olive oil over the skin. Roast uncovered for 15 minutes to crisp the skin.
Then, reduce the oven temperature to 375°F (190°C) and continue roasting for 1 hour to 1 hour 15 minutes, basting with wine or broth every 20 minutes.
Step 7: Check for Doneness
Use a meat thermometer inserted into the thickest part of the thigh. It should read 165°F (74°C). If not, roast a bit longer.
Step 8: Let It Rest
Remove the chicken and tent it with foil. Let it rest for 15-20 minutes. This seals in the juices.
Step 9: Carve and Serve
Carve the chicken, spoon any leftover juices from the pan on top, and garnish with fresh herbs and lemon wedges.
🍽️ Serving Suggestions
Pair it with:
- Creamy mashed potatoes
- Roasted root vegetables
- Grandma’s cranberry-orange relish
- Flaky dinner rolls with honey butter
📝 Final Thoughts
This recipe wasn’t written on any index card. It lived in Grandma’s hands, her memories, and the sparkle in her eyes when she brought it to the table. Now, it can live in your kitchen too.
Whether it’s Christmas, Thanksgiving, or a winter Sunday, this roast chicken will fill your home with the aroma of comfort, togetherness, and unforgettable flavor. That’s Grandma’s true secret — love, tradition, and butter. Lots of butter.
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