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Martha Stewart-Inspired Roast Chicken

Close-up of Martha Stewart-Inspired Roast Chicken showing its texture
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A golden, crisp-skinned roast chicken with juicy, herb-scented meat and a lemony pan sauce. Inspired by Martha Stewart’s classic American home cooking, this version is simple enough for a weeknight but handsome enough for Sunday supper.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds/1.8kg), giblets removed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 lemon, halved
  • 1 medium yellow onion, quartered
  • 4 garlic cloves, smashed and peeled
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 cup (240ml) chicken broth
  • 1 tablespoon (15ml) fresh lemon juice

Instructions

  1. Position a rack in the lower third of the oven and preheat to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before roasting so it cooks evenly; pat the skin and cavity completely dry with paper towels, which is the key to crisp skin.
  2. Season the inside of the cavity generously with 1 teaspoon of the kosher salt and 1/2 teaspoon of the pepper, then stuff the cavity with the lemon halves, onion quarters, garlic, thyme, and rosemary. Tie the legs together with kitchen twine and tuck the wing tips under the body so they do not burn.
  3. Rub the softened butter all over the outside of the chicken, then sprinkle with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken breast-side up on a rack in a roasting pan and pour the chicken broth into the bottom of the pan.
  4. Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 50 to 60 minutes more, until the skin is deep golden and a meat thermometer inserted into the thickest part of the thigh, without touching bone, registers 165°F (74°C).
  5. Avoid opening the oven too often during roasting, which lets heat escape and slows browning. If the skin is browning too quickly, tent the breast loosely with foil for the last 15 minutes.
  6. Transfer the chicken to a carving board and let it rest for 15 minutes before carving so the juices redistribute; carving too soon will leave the meat dry.
  7. While the chicken rests, skim the fat from the pan juices and set the roasting pan over medium heat. Add the lemon juice and simmer for 2 to 3 minutes, scraping up the browned bits, until the sauce is slightly reduced and glossy; season to taste with salt and pepper.
  8. Carve the chicken and serve with the pan sauce spooned over the top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, carve the chicken and freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through to 165°F (74°C). The chicken can be seasoned and stuffed up to 4 hours ahead and kept refrigerated; let it sit at room temperature for 30 minutes before roasting. Pan sauce is best made fresh but can be refrigerated for up to 2 days and reheated gently on the stovetop.

Nutrition

Keywords: Martha Stewart roast chicken, roast chicken recipe, whole roast chicken, lemon herb roast chicken, classic roast chicken, Sunday dinner chicken, crispy skin roast chicken, easy roast chicken, Martha Stewart recipes

Find it online: https://marthadishes.com/martha-stewart-roast-chicken-recipe/