This delicious roast chicken recipe, inspired by Martha Stewart, is perfect for a comforting family meal. It’s simple to prepare using everyday ingredients like garlic, lemons, and fresh thyme. With its golden, crispy skin and rich onion-infused gravy, this dish is a timeless classic that’s both hearty and flexible for any occasion.
Recipe Ingredients:
- 1 6-pound roasting chicken
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 2 medium onions, peeled and sliced crosswise ½ inch thick
- 2 lemons
- 3 large cloves garlic, peeled
- 4 sprigs fresh thyme
- 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
How To Make Roast Chicken?
- Preheat oven and prepare the chicken: Let the chicken and 1 tbsp (14 g) of butter sit at room temperature for 30 minutes. Preheat the oven to 425°F / 220°C / Gas Mark 7. Remove the giblets and excess fat from the cavity, and pat the chicken dry with paper towels. Tuck the wing tips under the body. Sprinkle the cavity generously with salt and pepper.
- Layer onions in the pan: Arrange the onion slices in two touching rows in the center of a roasting pan.
- Prepare the lemons: Roll the lemons under your palm to soften them, then pierce the surface all over with a fork.
- Prep the garlic and thyme: Gently crush the garlic cloves with the flat side of a knife to release their flavor. Insert the garlic, thyme sprigs, and lemons into the chicken cavity.
- Place chicken in the pan: Position the chicken on the onion slices in the roasting pan. Tie the legs together with kitchen twine.
- Rub with butter and roast: Rub the remaining 1 tbsp (14 g) of softened butter over the chicken. Season the skin generously with salt and pepper. Roast the chicken for approximately 1½ hours, or until the breast reaches 180°F / 82°C and the thigh reaches 190°F / 88°C.
- Rest the chicken: Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 10–15 minutes to allow the juices to settle.
- Prepare the gravy: Pour the pan drippings into a shallow bowl or fat separator, leaving the onions and browned bits in the pan. Skim off and discard the fat. Pour the remaining drippings back into the pan and add the chicken stock. Cook over medium-high heat, scraping the browned bits from the bottom, until the liquid reduces by half (about 4 minutes). Strain the gravy, pressing the onions to extract liquid. Discard the onions, and stir in 1 tbsp (14 g) of cold butter until melted.
Recipe Tips:
- Dry the chicken thoroughly: Patting the chicken dry ensures the skin turns golden and crispy during roasting.
- Tie the legs properly: Tying the legs with twine helps the chicken cook evenly and keeps the stuffing inside the cavity.
- Use a meat thermometer: To avoid undercooking or drying out, check the breast reaches 180°F / 82°C and the thigh reaches 190°F / 88°C.
- Rest the chicken before carving: Let the chicken sit for 10–15 minutes after roasting to lock in the juices and make carving easier.
- Save the pan drippings: The drippings add rich flavor to the gravy, so don’t skip straining and reducing them for the perfect finishing touch.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover roast chicken cool to room temperature. Store it in an airtight container or wrap tightly in foil. Keep in the refrigerator for up to 3 days.
- Freeze: Cool the roast chicken completely before wrapping it tightly in plastic wrap and foil or storing it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight.
- Reheat: Preheat the oven to 350°F / 180°C. Place the chicken in a baking dish, cover with foil to keep it moist, and heat for 20–25 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (183 g)
- Calories: 273
- Total Fat: 19 g
- Saturated Fat: 5 g
- Cholesterol: 93 mg
- Sodium: 424 mg
- Potassium: 233 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 23 g
Check out More Recipes:
- Martha Stewart Prime Rib
- Martha Stewart Pecan Pie
- Martha Stewart Beef Stew
- Martha Stewart Apple Crumble
- Martha Stewart No Bake Cheesecake
Martha Stewart Roast Chicken
Description
This delicious roast chicken recipe, inspired by Martha Stewart, is perfect for a comforting family meal. It’s simple to prepare using everyday ingredients like garlic, lemons, and fresh thyme. With its golden, crispy skin and rich onion-infused gravy, this dish is a timeless classic that’s both hearty and flexible for any occasion.
Ingredients
Instructions
- Preheat oven and prepare the chicken: Let the chicken and 1 tbsp (14 g) of butter sit at room temperature for 30 minutes. Preheat the oven to 425°F / 220°C / Gas Mark 7. Remove the giblets and excess fat from the cavity, and pat the chicken dry with paper towels. Tuck the wing tips under the body. Sprinkle the cavity generously with salt and pepper.
- Layer onions in the pan: Arrange the onion slices in two touching rows in the center of a roasting pan.
- Prepare the lemons: Roll the lemons under your palm to soften them, then pierce the surface all over with a fork.
- Prep the garlic and thyme: Gently crush the garlic cloves with the flat side of a knife to release their flavor. Insert the garlic, thyme sprigs, and lemons into the chicken cavity.
- Place chicken in the pan: Position the chicken on the onion slices in the roasting pan. Tie the legs together with kitchen twine.
- Rub with butter and roast: Rub the remaining 1 tbsp (14 g) of softened butter over the chicken. Season the skin generously with salt and pepper. Roast the chicken for approximately 1½ hours, or until the breast reaches 180°F / 82°C and the thigh reaches 190°F / 88°C.
- Rest the chicken: Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 10–15 minutes to allow the juices to settle.
- Prepare the gravy: Pour the pan drippings into a shallow bowl or fat separator, leaving the onions and browned bits in the pan. Skim off and discard the fat. Pour the remaining drippings back into the pan and add the chicken stock. Cook over medium-high heat, scraping the browned bits from the bottom, until the liquid reduces by half (about 4 minutes). Strain the gravy, pressing the onions to extract liquid. Discard the onions, and stir in 1 tbsp (14 g) of cold butter until melted.
Notes
- Dry the chicken thoroughly: Patting the chicken dry ensures the skin turns golden and crispy during roasting.
- Tie the legs properly: Tying the legs with twine helps the chicken cook evenly and keeps the stuffing inside the cavity.
- Use a meat thermometer: To avoid undercooking or drying out, check the breast reaches 180°F / 82°C and the thigh reaches 190°F / 88°C.
- Rest the chicken before carving: Let the chicken sit for 10–15 minutes after roasting to lock in the juices and make carving easier.
- Save the pan drippings: The drippings add rich flavor to the gravy, so don’t skip straining and reducing them for the perfect finishing touch.
Martha Stewart Roast Chicken