Buttermilk Fried Chicken

Every cook needs a dependable roast chicken recipe, and this one delivers golden skin, juicy meat, and incredible flavor. Using an All-Clad D3 Stainless Steel Flared Roaster with Rack, the chicken roasts evenly while allowing garlic, lemon, and herbs to infuse every bite.

TYPE MAIN DISH
SERVES 4-6
DIFFICULTY INTERMEDIATE
PREP TIME 15 MINUTES
COOK TIME 1 HOUR 15 MINUTES
Ingredients form a circle on a grey background. Lemon halves, garlic, rosemary, butter, olive oil, salt, pepper, and thyme evoke a fresh, culinary vibe.Ingredients form a circle on a grey background. Lemon halves, garlic, rosemary, butter, olive oil, salt, pepper, and thyme evoke a fresh, culinary vibe.

Ingredients

  • 1 whole chicken (4–5 lbs)
  • 2 lemons, halved
  • 1 head of garlic, halved crosswise
  • 4 tbsp unsalted butter, softened
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme

Directions

  1. Preheat oven to 425°F.
  2. Pat chicken dry with paper towels. Rub butter and olive oil all over, then season generously with salt and pepper.
  3. Stuff cavity with lemons, garlic, rosemary, and thyme and then truss your chicken.
  4. Place chicken breast-side up on the rack in an All-Clad D3 Stainless Steel Flared Roaster.
  5. Roast 1 hour 15 minutes, or until internal temperature reaches 165°F in the thickest part of the thigh.
  6. Rest 10 minutes before carving.

Pro Tip

For ultra-crispy skin, let the chicken air-dry uncovered in the refrigerator overnight before roasting.

How to Bake Chicken in the Oven?

Position your oven rack in the middle and preheat to 425°F. Your All-Clad Stainless Steel Roaster with Rack ensures even heat distribution for perfectly cooked chicken every time. Start with high heat for crispy skin, then reduce to 350°F after 15 minutes for tender, juicy meat.

Cooked Chicken Temperature Guide

Always use a meat thermometer to check doneness. Insert it into the thickest part of the thigh, avoiding bone. The internal temperature should reach 165°F for food safety. For optimal results:

  • Breast meat: 165°F
  • Thigh and leg meat: 170-175°F
  • Stuffing (if used): 165°F

Roast Chicken with Vegetables and Rice

Transform your roast chicken into a complete meal by adding vegetables to your roasting pan. Place cut potatoes, carrots, and onions under the Roaster rack and the bottom of the pan before adding the rack and chicken on top. For rice, prepare separately in your All-Clad Sauce Pan while the chicken roasts, using the flavorful pan drippings to enhance the taste.

How Long Does It Take to Roast a Chicken?

Cooking time depends on the size of your bird:

  • 3-4 pound chicken: 1 hour to 1 hour 15 minutes
  • 4-5 pound chicken: 1 hour 15 minutes to 1 hour 30 minutes
  • 5-6 pound chicken: 1 hour 30 minutes to 1 hour 45 minutes

Remember to always check the internal temperature and let your chicken rest for 10-15 minutes before carving to ensure the juices redistribute properly.

RECIPE BY THE ALL-CLAD KITCHEN