Perfect roast chicken
Succulent and flavorful, this perfect roast chicken recipe combines aromatic fresh thyme, zesty lemon, and robust garlic with tender carrots, sweet fennel, and a dash of salt and pepper. Enhanced with butter and olive oil, it's a simple yet indulgent dish that's sure to become a family favorite.
- 31 Jan 2025
- Cook time 90 min
- Prep time 20 min
- 8 Servings
- 11 Ingredients
Cooking the perfect roast chicken is a time-honored tradition that brings comfort and joy to any dining table. This straightforward recipe using fresh herbs, lemon, and simple vegetables will yield a delicious, juicy chicken with a crispy skin that's sure to impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- Remove any giblets from inside the chicken and pat the chicken dry with paper towels.
- Season the inside of the chicken with a dash of salt and black pepper.
- Stuff the cavity with half of the thyme, the lemon cut in half, and 3 of the garlic cloves.
- Melt the butter in a small saucepan or microwave-safe bowl.
- Brush the outside of the chicken with the melted butter.
- Season generously with the remaining thyme, salt, and black pepper.
- Peel and roughly chop the onion.
- Peel and cut the carrots into thick pieces.
- Slice the fennel into similar-sized pieces.
- Place the chopped vegetables, the remaining 2 garlic cloves (peeled but left whole), and the olive oil in a roasting pan.
- Toss the vegetables with a pinch of salt and black pepper to taste.
- Place the prepared chicken on top of the vegetables in the roasting pan.
- Tie the legs together with kitchen twine to ensure even cooking and a tidy presentation.
- Tuck the wing tips under the body of the chicken to prevent them from burning.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer in the thickest part of the thigh.
- Ensure the juices run clear when the chicken is pierced between the leg and thigh.
- Remove the roasting pan from the oven.
- Carefully transfer the chicken to a cutting board and let it rest for about 10-15 minutes, lightly tented with aluminum foil to keep it warm.
- Carve the chicken and serve it alongside the roasted vegetables.
- Squeeze the lemon over the chicken and vegetables for added freshness.
Tips:
- Ensure the chicken is at room temperature before roasting for even cooking.
- Pat the chicken dry with paper towels to achieve a crispy skin.
- Use a meat thermometer to check that the internal temperature has reached 165°F (74°C) for food safety.
- Allow the chicken to rest for at least 10-15 minutes after roasting to let the juices redistribute within the meat, resulting in a juicier bird.
- If you prefer a more intense garlic flavor, you can cut the garlic cloves in half before adding them.
- To add extra flavor and moisture, consider basting the chicken with its own juices halfway through the roasting process.
With these steps, you can prepare a perfectly roasted chicken boasting a golden-brown, crispy exterior and succulent, flavorful meat. Paired with roasted vegetables, this meal is not only hearty and wholesome but also a delightful treat for any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 450kcal | 22% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 2.15g | 6% |
| Sugar 3.34g | 3% |
| Fat | |
| Fat 33g | 38% |
| Saturated 10g | 32% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 420ug | 47% |
| Choline 90mg | 16% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 9mg | 58% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.64mg | 4% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 2.20mg | 20% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 490mg | 14% |
| Selenium, Se 30ug | 54% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 3.11mg | 28% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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