Perfect Roast Chicken

 
I’m not sure I’ve ever met a chicken that I didn’t like!  I don’t think any meat is more versatile than the simple chicken.  This roast chicken is so easy to make, but so delicious.  We ate it for dinner, but it would easily be elegant enough for company.  You could use any root vegetables in the recipe, but I just used Yukon gold potatoes, onions, and carrots.  I cooked 2 whole chickens this time, but I plan to make it again later this week and just use chicken breasts.  My family generally prefers white meat.

An instant read thermometer is a great kitchen tool to have on hand.  Nothing is more gross than cutting into raw chicken.  At the end of the roasting time, the juices should run clear, but to be sure, I like to put a thermometer into the thickest part of the meat near the bone.  The internal temperature should be 165 °F for chicken.  Do not overcook because this will make the meat dry.  Following the temperatures precisely will ensure that you have the moistest possible chicken.  Don’t forget to let the meat rest for a bit before trying to carve.  Waiting will help the chicken carve easier and stay intact.
 

 

 Perfect Roast Chicken

Ingredients:

  • 1 (5-6 pound) whole chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lemon, quartered
  • 1/2 head garlic, cut in half crosswise
  • 1/2 stick butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots, cut into chunks
  • 4 medium size potatoes, cut into chunks
  • Olive oil

 

Directions:

Preheat the oven to 425 °F.

Pat the chicken dry with paper towels.

Liberally salt and pepper the inside of the chicken and stuff the cavity with the garlic and lemon.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place it in a roasting pan just large enough to hold it and the vegetables.

Scatter the onion slices, carrots and potatoes around the chicken.

Sprinkle a little olive oil on the vegetables.

Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1-1/2 hours, or until the juices run clear.

Remove the chicken to a platter and cover with aluminum foil.

Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables.

Drizzle some pan juices over the chicken and vegetables.

4 comments

  1. Alma Whitaker says:

    Using chicken breasts instead of a whole chicken as you indicated you were planning to do, how will that affect the cooking time?
    Alma

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