Kittencal's Best Blasted Rapid-Roast Whole Chicken

I didn't get the crispy skin, but I attribute this to the fact that my chicken was about a pound larger than the one in the recipe, and I probably didn't cook it at 450 for long enough. Even still, this was one of the best roast chickens I've ever made. It was really juicy, and the skin was delicious (and I don't usually eat the skin). I will definitely do this again, thank you! Update: I recently cooked a 5.25 lb chicken this way. I cooked it at 475 degrees for the first 20 minutes, and at 400 for about an hour after that. It was perfect, with really crispy skin and super moist meat!

10 stars, 10 stars!!! This was the most delicious chicken ever!! I had a larger chicken 4-5lbs and as you recommended Kitten, I roasted at 475 for the 20 minutes and then at 400 for a whole hour. I doubled the butter/oil/lemon mixture and added celery salt and herbs de provence to the seasonings. I rubbed the chicken both under and on top of the skin and let it marinate for just 45 minutes. It was so moist and perfectly cooked and the skin, wow... was just amazing. My husband and I both are so very happy with this recipe!! Thank you so much Kitten!!

This is my default roasted chicken recipe. I vary what seasonings I use on the outside of the chicken: Italian seasoning, Cajun seasoning, herbs de provence, etc. Also good to put root vegetables like potatoes, carrots, parsnips, etc. underneath the chicken. They get roasted and caramelized as well with the butter and chicken fat dripping on them from above. Yummy!

I can't believe I've been making this recipe since 2009 in the days of Recipezaar. I quickly learned that Kittencal was a master at her craft and I've been a follower ever since. I am an avid cook and certainly hold others to a high standard. This is how I've roasted my chicken for ten years now and I have no reason to do anything any different for the rest of my years. Better than any "boyfriend" or "engagement" roast chicken recipe you'll come across. Thank you Kittencal for sharing your wealth of culinary expertise in simple terms for the rest of us.

Tonight was my 1st roasted chicken...it REALLY turned out just like the photos, and WAS as delicious as the previous ratings here claim! I read many, gleaned some tips and would like to add some of my own because all together, they worked GREAT!
I used room temperature/softened butter and added all the other ingredients (except the whole onion), then whisked it all into a creamy "seasoning paste" which in one step I rubbed inside/outside & under the skin. I stuffed a big onion inside, added about 1 cup water to my favorite oven-safe pan (didn't add a rack, either), baked uncovered at 475 for 15 min, flipped the bird and did 15 more minutes at 475, then reduced the heat to 400 and just cooked it till the meat temp registered 165. I thick cut potatoes and carrots a little late to cook with the bird so while the bird was removed/rested for the 15 minutes, the vegetables were added and roasted at 400 in the same pan along with the drippings. By the time the chicken was ready to serve, so were the vegetables. My son wolfed his down (white meat and all!) while I savored every bite without first adding a mandatory thick layer of BBQ sauce-both unheard of at our house before this recipe! I sure recommend trying it, IT IS absolutely delicious!