Whole Roasted Chicken Recipe (Crispy Skin)

Name: Whole Roasted Chicken Recipe (Crispy Skin)
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 large whole grain-fed chicken (about 4 to 4 ½ lb / 1.8 to 2 kg); 1 lemon, cut in half; 1 whole head of garlic, cut in half horizontally; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 small onion, cut into large chunks; 2 tbsp (30 ml) olive oil; Salt and freshly ground black pepper; 3 tbsp (45 ml) salted butter, softened; 1 tsp (5 ml) sweet paprika; 1 tsp (5 ml) garlic powder; Salt and freshly ground black pepper; 2 tbsp (30 ml) olive oil; 1 large yellow onion, cut into large chunks

In collaboration
with l'épicier

Preparation 20 min
Cooking 1 h 25 min
Servings 4 to 6
Freezing Absolutely

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Ingrédients

1 large whole grain-fed chicken (about 4 to 4 ½ lb / 1.8 to 2 kg)

Stuffing

1 lemon, cut in half
1 whole head of garlic, cut in half horizontally
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 small onion, cut into large chunks
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper

Butter

3 tbsp (45 ml) salted butter, softened
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) garlic powder
Salt and freshly ground black pepper

For roasting

2 tbsp (30 ml) olive oil
1 large yellow onion, cut into large chunks

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Preparation

Take the chicken out of the fridge at least 1 hour before cooking so it can come up in temperature. Remove the giblets, if there are any.
Place the rack in the center of the oven and preheat to 400°F (200°C).
Thoroughly pat the inside and outside of the chicken dry with paper towels.
In a bowl, combine the lemon, head of garlic, thyme, rosemary and small onion. Drizzle with the olive oil, season generously with salt and pepper, then mix. Stuff the chicken with this mixture.
In another bowl, mix the butter, paprika, garlic powder, salt and pepper. Gently lift the breast skin by sliding your fingers underneath, then slip in a little of the butter. Rub the rest of the butter and the olive oil all over the chicken. Salt generously.
Tie the legs together with butcher’s twine. Spread the large onion in the bottom of a roasting pan or baking dish, then set the chicken on top, breast side up.
Roast for 1 hour 15 minutes to 1 hour 25 minutes, until a thermometer reads 165°F (74°C) in the center of the breast or 180°F (82°C) in the thigh. If the skin browns too fast, cover with foil.
Transfer the chicken to a board and let rest for 15 minutes. Pull the lemons out of the cavity and crush them over the top of the chicken. Carve and serve with the onions from the pan.