Roast Chicken in Roaster Oven
Butter-basted whole chicken roasted in an electric roaster oven with lemon, garlic, and herbs for a juicy, golden-brown bird.
Ingredients
- 1 whole chicken (5-6 lbs), preferably air-chilled
- 2 tbsp kosher salt
- 1 tsp smoked paprika
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 4 tbsp unsalted butter, at room temperature
- 1 large lemon, cut in half
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 head garlic, cut crosswise into slices
Instructions
Dry-Brine Chicken:
Using paper towels, thoroughly dry the chicken's surface. For optimal outcome, season with kosher salt and refrigerate uncovered for 12–24 hours to dry-brine.Stuff and Truss:
Fill the chicken cavity with lemon halves, sliced garlic head, rosemary, and thyme. Secure the legs with kitchen twine to promote uniform cooking.Apply Butter:
Gently lift the breast skin and spread softened unsalted butter underneath, then coat the entire exterior of the bird with the remaining butter.Preheat Roaster:
Set the electric roaster oven to its maximum temperature, generally 450°F (230°C).Sear at High Heat:
Position the chicken breast-side up on the roasting rack. Insert the rack into the roaster and close the lid right away. Cook at high heat for 20 minutes to brown the skin.Roast Until Done:
Following the initial 20-minute sear, keep roasting (adjust heat as recommended by the roaster's manual) until an instant-read thermometer reads 165°F (75°C) in the breast and 175°F (80°C) in the thighs. The total roasting time is roughly 1 hour 30 minutes.