Name: Ring-Roasted Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 3
Cuisine: US
Ingredients: 1 (3 pound) whole chicken, skin on; 1 stick unsalted butter, softened; 5 cloves garlic, minced; 1 lemon; 1 teaspoon lemon zest; 1 teaspoon fresh thyme leaves, minced; Kosher salt to taste; Kitchen twine; Reynolds Wrap® Aluminum Foil

Chicken

Ring-Roasted Chicken

Jul 25, 2025
by Abby Dach
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

45 mins
TOTAL TIME

1 hrs
SERVING

3 People
VIEWS

0

Rediscover the simple pleasure of perfectly roasted chicken with this method. Crispy skin and juicy meat, all achieved with a clever roasting technique.

Ingridients

Adjust Servings

1 (3 pound) whole chicken, skin on

1 stick unsalted butter, softened

5 cloves garlic, minced

1 lemon

1 teaspoon lemon zest

1 teaspoon fresh thyme leaves, minced

Kosher salt to taste

Kitchen twine

Reynolds Wrap® Aluminum Foil

Nutrition

Carbohydrate

6 g
Cholesterol

355 mg
Fiber

2 g
Protein

70 g
Saturated Fat

29 g
Sodium

341 mg
Sugar

0 g
Fat

65 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Preheat oven to 450 degrees F. Create a foil ring to support the chicken while it roasts. Cut a 4-foot piece of Reynolds Wrap® Aluminum Foil. Starting with a long end of your foil sheet, fold a 1.5-inch section over itself repeatedly to create a thick strip. Take the strip and form a ring that is slightly smaller than the size of the chicken. Line a roasting pan with foil. Place the ring inside the roasting pan. Set aside.

02

Step

15 mins

Mix butter with garlic, lemon zest, and thyme. By hand, carefully loosen the skin all the way around the chicken. Spread the butter between the meat and the skin. Cut lemon in half and put in cavity of chicken. Truss the chicken.

03

Step

2 mins

Spread remaining butter on the outside skin of the chicken. Salt skin well with Kosher salt.

04

Step

50 mins

Place the chicken breast side down on the ring in the lined roasting pan. Roast for 45-50 minutes or until cooked through.

Ensure the butter is softened, not melted, for easy spreading.
Don't overcrowd the roasting pan; this ensures even cooking and crispy skin.
A meat thermometer is your best friend! Insert it into the thickest part of the thigh, avoiding the bone. It should read 165°F (74°C).

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Abby Dach

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.