Chicken Roast Recipe
Embark on a culinary journey with our Chicken roast recipe, where simplicity meets sophistication to create a symphony of flavors. This classic dish transforms a humble chicken into a succulent masterpiece, with a tantalizing blend of aromatic herbs and a perfect balance of textures. It’s a celebration of wholesome ingredients and the art of roasting, resulting in a dish that promises to be the star of your dining table.
From the moment the oven door opens, the kitchen is filled with the captivating aromas of fresh rosemary, thyme, and garlic. The herb-infused paste, expertly rubbed onto the chicken, creates a tantalizing prelude to the feast that awaits.
Chicken Roast Recipe
Equipment
- Roasting pan with a rack
- Kitchen twine
- Basting brush
- Meat thermometer
- Aluminum foil
- Carving knife
Ingredients
- 1 whole chicken about 4-5 pounds
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley chopped
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 lemon sliced
- 1 onion quartered
- 2 carrots cut into chunks
- 2 celery stalks cut into chunks
Instructions
- Preheat the Oven:Preheat your oven to 425°F (220°C).
- Prepare the Chicken:Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes.Pat the chicken dry with paper towels. This helps achieve crispy skin during roasting.Truss the chicken with kitchen twine if desired.
- Season the Chicken:In a small bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, parsley, paprika, salt, and black pepper to create an herb-infused paste.Rub the herb mixture evenly over the entire surface of the chicken, including under the skin and inside the cavity.
- Stuff the Chicken:Place lemon slices, quartered onion, carrot chunks, and celery inside the chicken cavity. This not only imparts flavor but also helps the chicken cook evenly.
- Place on Rack:Set a roasting rack inside the roasting pan. Place the seasoned and stuffed chicken on the rack, breast side up
- Roast in the Oven:Roast the chicken in the preheated oven for about 15 minutes to achieve a golden-brown color.
- Reduce Temperature:After the initial sear, reduce the oven temperature to 375°F (190°C).
- Continue Roasting:Continue roasting the chicken until it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. This typically takes about 1 to 1.5 hours, depending on the size of the chicken.
- Baste Occasionally:Every 30 minutes, baste the chicken with the pan juices to keep it moist and flavorful. Use a basting brush or spoon for this.
- Resting Period:Once the chicken reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 15 minutes before carving. This resting period allows the juices to redistribute, resulting in a juicier chicken.
- Carve and Serve:Carve the herb-roasted chicken into slices, and serve with your favorite side dishes.
Notes
Enjoy this Herb-Roasted Chicken as a centerpiece for a delicious and comforting meal!
