# Perfect Roast Chicken 4 portions · US measures · keto · 15 min publisher preparation · 80 min Perfect Roast Chicken. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 425°F. Remove chicken innards and pat dry. Source specifies a 4–5-pound whole bird.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 count Whole chicken (4–5 pounds)raw; remove innards · One whole 4–5-pound bird per four-portion batch; roast intact, then divide the cooked meat. Larger servings require additional whole birds and oven space.		Stuff cavity; work flavored butter under skin.	Coat exterior with oil and remaining rub as needed; roast 425°F 45 min then 400°F 20–30 min to 165°F, tent if browning fast.
Not specified Cavity stuffing vegetables, herbs and citrussource suggests celery, onion and lemon wedges · No amounts or proportions supplied by source.
2 tbsp softened butter	Mix butter, tomato paste, garlic and one ninth of prepared rub.
2 tsp tomato paste
2 clove Garlicminced
0.11 tbsp paprika
0.22 tsp thyme
⅙ tsp onion powder
⅙ tsp garlic powder
0.06 tsp salt
0.06 tsp pepper
Not specified Extra virgin olive oilSource method requires coating oil but omits amount.
0.89 tbsp paprika	Remaining eight ninths of rub for exterior; unused excess may remain.
1.78 tsp thyme
1 ⅓ tsp onion powder
1 ⅓ tsp garlic powder
0.44 tsp salt
0.44 tsp pepper

## Ingredients - 1 count Whole chicken (4–5 pounds) — raw; remove innards. One whole 4–5-pound bird per four-portion batch; roast intact, then divide the cooked meat. Larger servings require additional whole birds and oven space. - Not specified Cavity stuffing vegetables, herbs and citrus — source suggests celery, onion and lemon wedges. No amounts or proportions supplied by source. - 2 tbsp softened butter - 2 tsp tomato paste - 2 clove Garlic — minced - 1 tbsp paprika - 2 tsp thyme - 1 ½ tsp onion powder - 1 ½ tsp garlic powder - ½ tsp salt - ½ tsp pepper - Not specified Extra virgin olive oil. Source method requires coating oil but omits amount. ## Equipment - Oven - Baking dish - Mixing bowl - Instant-read thermometer - Roasting pan or cast-iron skillet - Foil ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Rub.** Combine paprika, thyme, onion powder, garlic powder, salt and pepper to prepare the spice rub. Reserve one ninth for the butter mixture and keep the remainder for the exterior. 2. **Prepare bird.** Fill the cavity with the source-suggested vegetables, herbs and citrus. Mix softened butter, minced garlic, tomato paste and the reserved rub. Ease this mixture beneath the skin. 3. **Season.** Coat the skin with the unspecified olive oil and season generously with remaining rub; extra rub may be left over. Tie legs and wings if desired, and place breast-up in a roasting pan or cast-iron skillet. 4. **Roast.** Roast 45 minutes at 425°F. Reduce to 400°F, tent loosely with foil if browning too quickly, and roast 20–30 minutes longer, until the thickest part reaches 165°F. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 380 kcal; protein: 48.6 g; total carbs: 1.7 g; fiber: 0.4 g; net carbs: 1.2 g Publisher’s six-portion nutrition estimate multiplied by 1.5 for four equal portions of the intact whole-bird batch. Edible yield varies. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Pat the chicken dry without rinsing it. - The original spice rub totals 9 teaspoons, but the flavored butter uses only 1 teaspoon. Mix one ninth of each spice into the butter and use the remaining eight ninths on the exterior as needed. The publisher does not say that all remaining rub is consumed; excess may remain. - Cavity stuffing and exterior olive oil lack amounts. - Original 65 min cook is minimum of 45 min plus 20–30 min oven stages. - The whole chicken remains an intact source batch instead of shrinking a raw whole bird. This adaptation divides the source’s six-portion recipe into four larger portions; nutrition is rebased accordingly. - Serving controls round this whole-bird recipe up to complete four-portion batches: two requested portions leave two portions; six requested portions cook two birds and leave two portions. Nutrition describes one of the four equal portions per bird. - One intact original batch is divided into four larger portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie: Perfect Roast Chicken](https://thebestketorecipes.com/perfect-roast-chicken/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-perfect-roast-chicken/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.