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Greatest (no joke) Roast Chicken


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  • 1 chicken (3-4 lbs.)
  • 1 stick (1/2 c) butter, at room temperature
  • 1 clove garlic
  • 2 t salt
  • Coarsley chopped fresh herbs such as: sage, thyme and rosemary
  • Freshly ground pepper
  • 1/2 c white wine
  • 1 lemon, cut into wedges


Servings 4
Preparation time 10mins
Cooking time 11mins


Step 1

Heat oven to 425F. Pat the chicken dry. Mix the butter, garlic, salt, herbs and pepper to taste in a bowl using your hands. Smear it all over the chicken, inside and out, stuffing some of the butter mixture beneath the skin.

Place chicken in a roasting pan; roast 20 minutes. Spoon some of the pan drippings over the chicken. Add the wine to the roasting pan. Reduce heat to 375F; roast 22-30 mins more, depending on the size of the bird. Turn off the oven; open the doorn slightly. Let chicken finish cooking, about 15 mins. on its own. Pierce where the thigh and breast meet; the juices should run clear.

Cut up chicken; place on serving platter. Spoon pan juices over chicken. Add lemon wedges

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