With Thanksgiving right around the corner, we’re prepping our pantries and homes for hosting. This year, we’re making Caitlin Chapman’s Perfect Roast Chicken recipe. Serving twelve people, this flavorful dish is a crowd-pleasing substitute for Turkey Day.
And ICYMI, we sat down with Caitlin Chapman earlier this month on the blog. Check out our conversation here and read on for this delicious recipe! xx
Perfect Roast Chicken
1 whole chicken, around 3 1/2 to 4 pounds, patted dry
Kosher salt
Freshly ground black pepper
1 yellow onion, quartered
1 lemon, quartered
1 head of garlic
1 bunch of herbs: thyme and tarragon
3 Tbsp butter, melted
Prep the chicken.
Rinse the chicken and pat dry. Loosen the skin on top of the breast and season the chicken inside and out with salt and pepper. Refrigerate the chicken, uncovered, for a few hours or overnight. This allows the chicken to soak in all of those yummy flavors as well as dry out a bit, resulting in an extra crispy skin!
Into the oven!
Heat the oven to 450 degrees and take the chicken out of the fridge to let it rest for at least 30 minutes. Then, stuff the cavity with onion, lemon, garlic, and herbs. Brush the chicken with melted butter and season again with salt and pepper. Tuck the wings under the chicken and tie the legs together with twine.
Roast and enjoy.
Roast for 50 minutes to 1 hour, until the juices run clear. Allow the chicken to rest for 10-15 minutes before carving. For a family-style meal, serve the carved chicken on a beautiful platter and allow guests to serve themselves. Enjoy!
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