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My review
Roast Chicken by Kevin Sbraga
Margie Plouffe Traylor
"The most amazing, moist, and flavorful chicken you've ever had. It is worth the work!"
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Ingredients
2 h 10 m servings 691 calsOriginal recipe yields 6 servings (1 whole roasted chicken)
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Directions
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Prep
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Ready In
- Rinse chicken and allow to air-dry for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
- 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.
- 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
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 691 calories; 55.9 g fat; 4.5 g carbohydrates; 41.9 g protein; 211 mg cholesterol; 926 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
1/9/2013
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
1/2/2018
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...
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1/9/2013
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 ...
12/30/2012
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 ...
1/7/2013
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...
2/7/2014
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...
1/2/2018
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...
12/26/2013
Made this for Christmas and it was a huge hit! Thanks for the great recipe!