No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Perfect Roast Chicken

  • servings: 4
Photography: DAVID M. RUSSELL

advertisement

advertisement

Ingredients

For the Chicken

  • 1 fresh whole chicken, about 4 pounds
  • Coarse salt and freshly ground pepper
  • 1 lemon, cut into 1/4-inch rounds
  • 4 sprigs rosemary
  • 3 garlic cloves, peeled
  • 2 tablespoons unsalted butter, room temperature

For the Pan Sauce

  • 1/2 cup dry white wine or basic chicken stock
  • 2 tablespoons unsalted butter
  • Coarse salt

Directions

  1. Step 1

    Heat oven to 450 degrees.

  2. Step 2

    Remove giblets and liver from chicken's cavity; discard or reserve for another use. Let chicken rest at room temperature 1 hour. Trim excess fat from cavity. Rinse chicken thoroughly under cold water, inside and out, then pat dry, making sure the cavity is as dry as possible. Season cavity with salt and pepper, then stuff with lemon, rosemary, and garlic. Truss chicken or tie legs together with twine. Rub skin with 2 tablespoons of butter. Season all over generously with salt and pepper.

  3. Step 3

    Place chicken in a small roasting pan fitted with a rack or a large ovenproof skillet. Roast with legs facing toward the rear of the oven until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees, 50 to 55 minutes. Remove twine and transfer chicken to a platter, let rest 10 minutes.

  4. Step 4

    Spoon and discard fat from juices in pan. Place pan over medium-high heat. Pour in wine or stock to deglaze pan, stirring and scraping up browned bits with a wooden spoon. Cook until reduced by half; add butter, swirling pan until melted and incorporated. Remove from stove and pour sauce through a fine mesh sieve into a small saucepan. Season with salt, if necessary.

  5. Step 5

    Carve chicken and serve with pan sauce.

Source
Martha Stewart's Cooking School, Episode 109

advertisement

advertisement

Reviews (2)

  • 8 Sep, 2013

    this is how we do it in France, but I clarify the butter -less chance of burning-
    and I do not rely on a thermometer, but take the beast out, make an incision in between the thigh and the breast and with the flat of a knife, check to see if it- pulls away nicely, and if the juice runs clear. Everybody's oven is different -and their thermometers are too.

  • 9 Feb, 2013

    My friend and I tried this recipe the same day and our houses filled up with smoke....I had the stove fan running the entire time and still had to open windows to clear out the smoke.