Perfect roast chicken
This perfect roast chicken is infused with fresh thyme, lemon, and garlic, yielding juicy meat with a crispy skin. Paired with hearty roasted vegetables, it's a comforting dish for any occasion.
Cook time 90 min
Prep time 20 min
Ingredients:
1 whole chicken1 dash salt
1 dash black pepper
4 tbsp fresh thyme
1 lemon
5 garlic cloves
2 tbsp butter
1 onion
4 carrots
1 cup fennel
1 tbsp olive oil
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.
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.
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.
Perfect roast chicken FAQ:
Roast the chicken in a preheated oven at 425°F (220°C) for about 1 hour and 15 minutes. Ensure the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Check the internal temperature with a meat thermometer. It should read 165°F (75°C). Additionally, the juices should run clear when pierced between the leg and thigh.
A standard roasting pan that can accommodate the whole chicken and allow room for the chopped vegetables should work well. Typically, a pan sized around 13x9 inches or similar will suffice.
Yes, you can use different herbs like rosemary or sage. You can also replace the carrots and fennel with other root vegetables such as potatoes or parsnips, adjusting cooking times as needed.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it, which can keep it good for about 2-3 months.
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.
Nutrition per serving
8 ServingsCalories 450kcal
Protein 36g
Carbohydrates 7g
Fiber 2.15g
Sugar 3.34g
Fat 33g
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