Roast Chicken
A Roast Chicken is the ultimate dinner and feast. Roasts are usually reserved for Sunday's but it makes for a great weekday feast! Roast Chicken is one of my favorite go-to dinners when working from home. I can season and leave to rest before pop into a ht oven. Toggling through the day's task with a chicken roasting and waiting for when I end my work day.
Equipment
- Roast Pan
- Butchers Twine
Ingredients
- 1 Whole Chicken 5-7 pounds
- 2 Onions (1 to stuff and 1 to place on bottom of roastng pan)
- 1 Lemon
- 3 Garlic Cloves
- 4 Rosemary Sprigs
- 4 Thyme Sprigs
- 1 Stick Soften Butter
- 1 Bushel of Parsley
- 4 tbsp Salt
- 4 tbsp Cracked or Ground Black Pepper
- 3-5 tbsp Olive Oil
- 2 Carrots
- 4 Yukon Gold Potatoes
Instructions
- Prepare your chicken by removing from packaging, wash & clean then pat dry with paper towel and place uncovered on a plate in the fridge to dry out for 1 hour. This will make for a crisp skin and juicy meat
- Remove skin from onion and chop into quarters, quarter a lemon and set aside
- Mince garlic and combine with soften butter, add chopped parsley salt and black pepper. Set aside
- After 1 hour remove from fridge, pat dry any excess liquid and gently separate skin from breast
- Preheat oven to 400º
- Begin to liberally salt the inside of chicken cavity, the outside and in between the skin and meat, repeat with black pepper
- Add a spoonful of the garlic butter under skin on top of chicken breast pressing to smooth butter to an even layer. Full coat the entire chicken with garlic butter
- Stuff chicken with aromatics. Onion, lemon, rosemary and thyme
- Tuck wings to lay flat under chicken front. Slide butchers twine under chicken to begin trussing. Cross the drumsticks and hold in place to wrap twine and tie holding drum sticks together
- Chop carrots, potato and onion and place on bottom of roasting pan
- Place chicken onto rack set in roasting pan
- Drizzle entire chicken with olive oil and a final sprinkling of salt
- Roast chicken at 400º for 30 mins spooning juices from pan over top then turn temp down to 370º and continue to roast for 45 minutes just till juices run clear when cutting between the drumsticks and thigh
- Remove from oven and let rest for 15 minutes for carving and serving