This roasted chicken recipe may be the most useful recipe you'll ever find. It's a meal on its own or the start of any recipe that calls for cooked chicken—perfect for meal-prepping lunches or dinners to have throughout the week.
Nutrition per serving may change if servings are adjusted.
2 tablespoons unsalted butter, softened
2 tablespoons chopped fresh herbs, such as sage, rosemary and/or thyme, divided
1 teaspoon kosher salt, divided
¾ teaspoon ground pepper
1 (4 to 5 pound) whole chicken
1 small lemon, halved crosswise
1 medium head garlic, halved crosswise
3 medium carrots, cut into 3-inch pieces
3 stalks celery, cut into 3-inch pieces
1 large onion, thinly sliced
Position rack in the bottom third of oven; preheat to 375°F.
Combine butter, 1 tablespoon herbs, ½ teaspoon salt and pepper in a small bowl. Remove giblets from chicken and reserve for another use. Loosen and lift the skin from the breast with your fingers and spread the butter mixture under it, starting at the neck end. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place carrots, celery and onion in a large broiler-safe pot. Place the chicken breast-side up on the vegetables and put the lid on.
Roast the chicken for 1 hour. Increase oven temperature to broil. Uncover and broil until golden brown and a thermometer inserted in a thigh without touching bone registers 165°F, 6 to 10 minutes.
Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving. Serve sprinkled with the remaining 1 tablespoon herbs and ½ teaspoon salt.
247 calories;11 g fat(4 g sat); 2 g fiber; 6 g carbohydrates; 29 g protein; 24 mcg folate; 97 mg cholesterol; 3 g sugars; 0 g added sugars; 5,383 IU vitamin A; 5 mg vitamin C; 44 mg calcium; 1 mg iron; 443 mg sodium; 433 mg potassium