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.

  • 18 Apr 2025
  • Cook time 90 min
  • Prep time 20 min
  • 8 Servings
  • 11 Ingredients

Perfect roast chicken

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:

1 whole chicken
1050g
1 dash salt
0.40g
1 dash black pepper
1/10g
4 tbsp fresh thyme
10g
1 lemon
110g
5 garlic cloves
16g
2 tbsp butter
27g
1 onion
150g
4 carrots
240g
1 cup fennel
90g
1 tbsp olive oil
14g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
- 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.
3. Season the Chicken:
- 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.
4. Prepare the Vegetables:
- 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.
5. Roast the Chicken:
- 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.
6. Roast:
- 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.
7. Rest the Chicken:
- 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.
8. Serve:
- 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 Size210 grams
Energy
Calories 450kcal22%
Protein
Protein 36g23%
Carbohydrates
Carbohydrates 7g2%
Fiber 2.15g6%
Sugar 3.34g3%
Fat
Fat 33g38%
Saturated 10g32%
Cholesterol 120mg-
Vitamins
Vitamin A 420ug47%
Choline 90mg16%
Vitamin B1 0.12mg10%
Vitamin B2 0.29mg22%
Vitamin B3 9mg58%
Vitamin B6 0.46mg27%
Vitamin B9 22ug5%
Vitamin B12 0.35ug15%
Vitamin C 12mg13%
Vitamin E 0.64mg4%
Vitamin K 18ug15%
Minerals
Calcium, Ca 60mg4%
Copper, Cu 0.14mg15%
Iron, Fe 2.20mg20%
Magnesium, Mg 36mg8%
Phosphorus, P 230mg18%
Potassium, K 490mg14%
Selenium, Se 30ug54%
Sodium, Na 160mg11%
Zinc, Zn 3.11mg28%
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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