Martha Stewart roast chicken Recipe

Golden, crisp skin giving way to incredibly juicy, tender meat—this classic Roast Chicken is inspired by Martha Stewart’s foolproof, timeless techniques for a Sunday dinner masterpiece. By mastering just a few simple preparation steps, you can create a stunning centerpiece that tastes as good as it looks, perfectly aligning with essential poultry cooking guidelines to ensure the bird is safely cooked while remaining delightfully moist.

Origin Martha Stewart roast chicken Recipe

The tradition of roasting a whole bird is a globally cherished culinary practice, symbolizing comfort, family gatherings, and home-cooked warmth. This particular style honors traditional French and American roasting techniques where simple, fresh aromatics—like lemon, garlic, and herbs—are stuffed inside the cavity to gently perfume the meat from the inside out, enhancing rather than masking the natural, savory flavor of the poultry.

Why I Love This Recipe

I love that this recipe relies on minimal ingredients and straightforward preparation, proving that you don’t need a complicated ingredient list to create an elegant meal. Tying the legs together (trussing) and roasting at a high temperature yields an unforgettably crispy skin, making it the absolute perfect main course to serve alongside your favorite classic vegetable side dishes for a stress-free, luxurious weekend dinner.

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Martha Stewart roast chicken Recipe

Recipe by RecipesVilla

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

359

kcal

Ingredients

• 1 (6-lb) roasting chicken

• 2 tbsp unsalted butter, softened and divided

• Salt and freshly ground black pepper

• 2 medium onions, peeled and sliced 1/2-inch thick

• 2 lemons

• 3 large cloves garlic, peeled

• 4 sprigs fresh thyme

• 1 cup chicken stock

Directions

• Prep: Let chicken and 1 tbsp butter stand at room temperature for 30 minutes. Preheat oven to 425°F (220°C). Dry chicken thoroughly with paper towels and tuck wing tips under the body.
• Season: Season cavity liberally with salt and pepper. Place onion slices in the center of a roasting pan to create a bed for the bird.
• Stuff: Roll the lemon under your palm to soften, pierce the skin with a fork, and insert along with garlic and thyme into the chicken cavity.
• Tie: Place chicken on the onion bed. Use kitchen twine to tie legs together and tuck wings securely.
• Roast: Rub remaining butter over the skin and season liberally. Roast for about 1 1/2 hours until skin is deep golden and the internal temperature reaches 165°F (74°C).
• Rest & Gravy: Transfer chicken to a cutting board and rest for 10-15 minutes. Meanwhile, skim fat from pan drippings, add stock to the roasting pan, and simmer over medium-high heat with pan bits to create a pan sauce. Strain and finish with a knob of cold butter.

Notes

• Internal Temperature: Use an instant-read thermometer for safety. While the goal is 165°F, you can remove the bird at 160°F, as carryover cooking will bring it to the perfect temperature while it rests.
• Resting: Do not skip the 10-15 minute resting period. This allows the juices to redistribute throughout the meat, ensuring every slice remains moist.
• Trussing: Tying the legs together ensures the chicken roasts as a “tidy bundle,” which promotes even cooking and prevents the wings or legs from burning before the breast is done.