Martha Stewart Roast Chicken Recipe
Are you looking for the best Sunday dinner? The Martha Stewart Roast Chicken Recipe is a total classic.
Equipment
- Roasting pan
- Kitchen Twine
- Meat thermometer
- Chef Knife
- Pastry brush
- Small bowl
Ingredients
- 1 4- lb WHOLE CHICKEN
- 4 tbsp UNSALTED BUTTER
- 1 large FRESH LEMON
- 1 whole GARLIC HEAD
- 4 sprigs FRESH THYME
- 2 sprigs FRESH ROSEMARY
- 1 medium YELLOW ONION
- 1 tbsp KOSHER SALT
- 1 tsp BLACK PEPPER
Instructions
- Preheat your oven to 425 degrees Fahrenheit right now. Remove the chicken from the fridge to lose the chill. This helps the bird cook more evenly and fast.
- Pat the chicken skin very dry with paper towels. Dry skin is the secret to a crispy roast. Place the bird inside your large roasting pan now.
- Stuff the cavity with lemon, garlic, and fresh herbs. Add the chopped onion pieces to the pan around chicken. This adds a lot of flavor to the meat.
- Tuck the wing tips under the body of the bird. Tie the legs together tightly with your kitchen twine. This keeps the chicken in a very neat shape.
- Brush the entire bird with plenty of melted butter. Sprinkle salt and pepper over every inch of the skin. Be very generous with the salt for the crunch.
- Roast the chicken for about one hour and fifteen minutes. The thermometer should read 165 degrees in the thick thigh. Let it rest for ten minutes before you carve.
Notes
- Always pat the skin completely dry with towels.
- Use plenty of butter for a golden color.
- Do not forget to tie the chicken legs.
- Let the bird rest to keep juices inside.
- Use fresh herbs for the very best scent.
- Roast at a high heat for crispy skin.
- Check the internal temperature in the thickest part.
- Season the inside of the bird with salt.