Perfect Roast Chicken | Video
Perfect your chicken roasting skills with this easy recipe for making the best dinner!
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Servings
Ingredients
- 1 large onion peeled and quartered
- 4 large potatoes peeled and halved
- 5 baby carrots
- 2 bell peppers capsicum, halved
- 1 whole garlic bulb separated
- 1 tablespoon oil
- 2 kg whole chicken
- ⅓ cup melted butter
- 1 lemon halved
- 3 sprigs of fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 220 C / 420 F.
- Place all the vegetables in a large bowl. Add oil. Season
with salt and pepper. Toss. Arrange the vegetables in the baking pan in one layer. Set aside. - Rinse chicken under cold running water. Pat dry with a paper towel. Season the cavity with plenty of salt and pepper.
- Brush the outer part of the chicken with melted butter.
Season with salt and pepper on all sides. - Place rosemary and lemon in the cavity of the chicken.
- Tuck the arms under the chicken and tie the legs with a
kitchen twine. - Place chicken on top of the vegetables in the baking pan.
- Bake for about 1 hour or until juices run clear and chicken is cooked through. Ideally, the thigh part of the chicken should register a temperature of 165F or 75 C on an instant-read thermometer.
- If the breast starts to brown before the chicken is fully
cooked, cover loosely with aluminum foil.
Video
Notes
Tips to Make Perfect Roast Chicken
- Pat dry chicken really well for crispy skin.
- Season generously. Sprinkle with plenty of salt and pepper to flavor the chicken. Apart from the basic seasonings of salt and pepper, you can also add cayenne pepper, curry powder, garam masala, ground cumin or smoked paprika.
- You can substitute lemon with orange if you like. You can also add more herbs like tarragon, parsley, thyme etc.
- An instant-read thermometer is the best way to guarantee your roast chicken is cooked perfectly.
- If the chicken breast browns too quickly, cover with an aluminum foil.
Nutrition
Serving: 1g | Calories: 1681kcal | Carbohydrates: 74g | Protein: 146g | Fat: 87g | Saturated Fat: 29g | Polyunsaturated Fat: 49g | Trans Fat: 1g | Cholesterol: 480mg | Sodium: 647mg | Fiber: 9g | Sugar: 8g