Martha Stewart Roast Chicken Recipe

This Martha Stewart Roast Chicken Recipe is a juicy and flavorful dinner classic, which includes fresh thyme and lemon. It’s a foolproof main course, ready in about 2 hours.

Martha Stewart Roast Chicken Recipe Ingredients

• 1 6-pound roasting chicken
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 medium onions, peeled and sliced crosswise 1/2 inch thick
• 2 lemons
• 3 large cloves garlic, peeled
• 4 sprigs fresh thyme
• 1 cup Homemade Chicken Stock, or low-sodium chicken broth, skimmed of fat

How To Make Martha Stewart Roast Chicken Recipe

1. Preheat oven and prep chicken: Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425°F. Remove giblets and excess fat from chicken cavity. Pat chicken dry and tuck wing tips under. Season inside with salt and pepper.
2. Prepare aromatics and roasting pan: Place onion slices in two rows in center of roasting pan. Pierce lemons with a fork and slightly crush garlic cloves with the side of a knife.
3. Stuff chicken: Insert garlic, thyme, and pierced lemons into chicken cavity. Place chicken on top of onion slices in pan. Tie legs together with kitchen twine.
4. Butter and roast: Rub chicken all over with softened butter. Season skin with salt and pepper. Roast until deep golden brown and juices run clear, about 1 1/2 hours or until internal temp reaches 165°F.
5. Rest chicken: Transfer to a cutting board and let rest 10 to 15 minutes before carving.
6. Make gravy: Pour pan drippings into a bowl or separator, leaving onions in pan. Skim fat. Return juices to pan, add stock, and bring to boil over high heat. Scrape brown bits and reduce liquid by half. Strain and stir in remaining tablespoon cold butter.
7. Carve and serve: Untie legs, discard aromatics from cavity, carve the chicken, and serve with warm gravy.

Recipe Tips

• How to get crispy skin:
  Pat the chicken dry and roast at high heat for crispy, golden skin.
• Can I use dried herbs?
  Yes, use 1 teaspoon dried thyme in place of fresh.
• How to check for doneness:
  Insert a meat thermometer into the thickest part of the thigh; it should read 165°F.
• What to do with leftovers:
  Use leftover chicken for sandwiches, salads, or soup.
• Can I make the gravy ahead of time?
  Yes, you can refrigerate and reheat before serving.

What To Serve With Roast Chicken

This classic roast chicken pairs well with many comforting sides:

• Mashed potatoes
• Roasted vegetables
• Green beans almondine
• Stuffing or rice pilaf
• Garden salad with vinaigrette

How To Store Roast Chicken

Refrigerate: Store carved chicken and gravy in separate airtight containers for up to 3 days.

Freeze: Wrap portions in foil and store in freezer bags for up to 2 months.

Reheat: Warm in a 350°F oven or gently on the stovetop with a splash of broth.

Roast Chicken Nutrition Facts

• Calories: 500
• Fat: 28g
• Carbohydrates: 5g
• Protein: 55g
• Sodium: 480mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a smaller chicken?
Yes, adjust cooking time based on weight. A 4-pound chicken may cook in 1 hour.

Why do I need to rest the chicken before carving?
Resting helps retain juices for a moist final result.

Can I skip the lemon in the cavity?
You can, but it adds moisture and flavor.

Do I need a roasting rack?
No, the onion slices elevate the chicken similarly to a rack.

Try More Recipes:

• Martha Stewart Beef Stew Recipe
• Martha Stewart Pot Roast Recipe
• Martha Stewart Corn Casserole Recipe