Skip to main content New<> this month
Get the Allrecipes magazine

Roast Chicken by Kevin Sbraga

Rated as 4.11 out of 5 Stars
7

"The most amazing, moist, and flavorful chicken you've ever had. It is worth the work!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 691
Original recipe yields 6 servings (1 whole roasted chicken)

Directions

{{model.addEditText}} Print
  1. Rinse chicken and allow to air-dry for 30 minutes.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
  4. Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
  5. Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
  6. Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.

Footnotes

  • Cook's Note:
  • This is a fantastic turkey recipe. Prepare with the proportionate amount of ingredients and then cook turkey according to the recommendations; just flip the turkey at 3/4 of total cooking time.

Nutrition Facts


Per Serving: 691 calories; 55.9 4.5 41.9 211 926 Full nutrition

Explore more

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 ...

Most helpful critical review

Disappointing. Too much butter and I didn't find the sesame oil added anything. I couldn't taste it. I had to cook it 30 minutes at 400 to get the skin to crisp. Not enough flavor for all ...

Most helpful
Most positive
Least positive
Newest

The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 ...

The only changes I made were to go a little short on the sesame oil (which I didn't really need to do but didn't want to ruin it for me) and to use scallions rather than chives. I was hesitant ...

This recipes is awesome! I didn't have all the ingredients so I had to substitute 2 tsp. ground cumin for the coriander, 1 1/2 tsp lemon extract for the lemon zest, 1 tsp. dried thyme leaves, a...

I don't think that as much butter called for is necessary. After prepping this chicken there was butter everywhere, and it took me forever to wash all the butter off my hands. I also would hav...

Disappointing. Too much butter and I didn't find the sesame oil added anything. I couldn't taste it. I had to cook it 30 minutes at 400 to get the skin to crisp. Not enough flavor for all ...

I was very disappointed with the outcome of this recipe especially because I did it for my New Year's Eve supper. I followed the directions and didn't have problems with the texture but the ta...

Made this for Christmas and it was a huge hit! Thanks for the great recipe!

I love highly seasoned food and that is why this recipe appealed to me. I rate recipes on the amount of prep needed to create a great end product. The method of roasting is a keeper. The bird wa...