Hamdi Saidani This Pioneer Woman Roasted Chicken is a juicy and golden recipe, which is made with fresh lemon and rosemary. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Pioneer Woman Roasted Chicken Ingredients
- 3 whole lemons
- 4 sprigs rosemary
- 3/4 cup (12 Tbsp.) butter, softened
- Salt and pepper, to taste
- 1 whole chicken, rinsed and patted dry
How To Make Pioneer Woman Roasted Chicken
- Prep oven and aromatics: Preheat your oven to 400°F for convection or 425°F for a standard oven. Zest two of the lemons. Strip the leaves from one rosemary sprig and chop them finely.
- Make the compound butter: In a small bowl, combine the softened butter, lemon zest, chopped rosemary, and a generous amount of salt and pepper. Mix well.
- Prepare the chicken: Line a baking sheet with heavy-duty aluminum foil. Place the patted-dry chicken on the foil, breast-side up.
- Season the chicken: Using your fingers, generously smear the lemon-rosemary butter all over the outside of the chicken, under the skin, and inside the cavity.
- Stuff and roast: Cut the three lemons in half and squeeze the juice of one whole lemon (two halves) all over the chicken. Place the used lemon halves and the three remaining rosemary sprigs inside the cavity of the chicken. Roast for 1 hour and 15 minutes, or until the skin is deep golden brown and the juices run clear.
- Rest and serve: Let the chicken rest for 10-15 minutes before carving and serving. This is crucial for a juicy result.
Recipe Tips
- How to get extra crispy skin? The most important step is to pat the chicken completely dry with paper towels before you apply the butter. Any moisture on the skin will create steam and prevent it from crisping up.
- How do I know when the chicken is fully cooked? The most reliable method is to use an instant-read meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It should read at least 165°F (74°C).
- Can I use just chicken breasts instead of a whole chicken? Yes. You can use bone-in, skin-on chicken breasts. Rub them with the compound butter and roast at 400°F for 35-45 minutes, or until cooked through.
- Can I make the compound butter ahead of time? Absolutely. The lemon-rosemary butter can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it soften at room temperature before using.
What To Serve With Roasted Chicken
This classic main course pairs beautifully with traditional sides.
- Creamy mashed potatoes or roasted potatoes
- Sautéed green beans or roasted asparagus
- A simple garden salad with vinaigrette
- Dinner rolls to soak up the pan juices
How To Store Roasted Chicken
- Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze: The cooked chicken meat can be removed from the bones and frozen in a freezer-safe bag for up to 3 months. It’s perfect for adding to soups, salads, and casseroles later.
Roasted Chicken Nutrition Facts
- Serving Size: 1/4 of the chicken
- Calories: 580 kcal
- Fat: 45g
- Carbohydrates: 4g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my roasted chicken always dry?
This is almost always due to overcooking or not letting the chicken rest before carving. Use a meat thermometer to ensure you don’t overcook it, and always let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat.
The recipe title says u0022chicken breastu0022 but the directions use a whole chicken. Which is it?
This recipe is for a whole roasted chicken. The method of creating a compound butter and roasting is a classic technique that can also be adapted for just chicken breasts, as noted in the tips section.
What is the purpose of putting butter under the skin?
Placing the flavorful compound butter directly against the meat ensures the chicken stays incredibly moist and infuses the breast meat with the lemon and rosemary flavors from the inside out.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Pot Pie With Biscuits Recipe
- Pioneer Woman Chicken Pot Pie Recipe
- Pioneer Woman Chicken Piccata with Buttery Lemon Noodles Recipe
Pioneer Woman Roasted Chicken Recipe
Description
A classic and foolproof recipe for a perfectly juicy whole roasted chicken with crispy, golden-brown skin, flavored with a rich lemon and rosemary compound butter.
Ingredients
Instructions
- Preheat oven to 425°F (standard) or 400°F (convection).
- Combine softened butter with the zest of 2 lemons, 1 chopped rosemary sprig, salt, and pepper.
- Pat the chicken completely dry and place it on a foil-lined baking sheet.
- Rub the lemon-rosemary butter all over the chicken, including under the skin and inside the cavity.
- Squeeze the juice of 1 lemon over the chicken. Place the lemon halves and remaining 3 rosemary sprigs inside the chicken’s cavity.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
- Let the chicken rest for 10-15 minutes before carving.
Notes
- u003cliu003ePatting the chicken skin completely dry with paper towels is the most critical step for achieving crispy skin.u003c/liu003eu003cliu003eDon’t skip the resting period after the chicken comes out of the oven; it’s essential for a juicy result.u003c/liu003eu003cliu003eThe pan drippings are incredibly flavorful and can be used to make a simple gravy.u003c/liu003eu003cliu003eThis is a great foundational recipe; feel free to add other aromatics like whole garlic cloves to the cavity.u003c/liu003e
