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Roast Chicken by Kevin Sbraga

Roast Chicken by Kevin Sbraga

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 10 m
Margie

Margie

The most amazing, moist, and flavorful chicken you've ever had. It is worth the work!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 691 kcal
  • 35%
  • Fat:
  • 55.9 g
  • 86%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. Rinse chicken and allow to air-dry for 30 minutes.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
  4. Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
  5. Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
  6. Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Eric
33

Eric

1/9/2013

The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 degrees. The final product was worth the effort, though.

Marianne
22

Marianne

12/30/2012

The only changes I made were to go a little short on the sesame oil (which I didn't really need to do but didn't want to ruin it for me) and to use scallions rather than chives. I was hesitant at first to use all the garlic, but it worked out great. Because of my timing of preparing this, I mixed up the spread, put most of it on the bird, and then refrigerated it. When I got ready to bake it, I took it from the fridge but didn't really let it come to room temperature. The downside of this was that it took a little longer to bake than if I'd have followed the directions exactly. I did save off a couple tablespoons of the butter spread to baste it after taking off the foil. Moist, tender, and yummy! I don't know how much butter you actually ingest because there was a lot in the bottom of the pan, but I didn't really worry about that. Very yummy!

Sica8278
17

Sica8278

1/7/2013

This recipes is awesome! I didn't have all the ingredients so I had to substitute 2 tsp. ground cumin for the coriander, 1 1/2 tsp lemon extract for the lemon zest, 1 tsp. dried thyme leaves, and green onion instead of the chives. It still turned out great.

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