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A quintessential French dinner featuring tender roasted chicken, crispy roasted potatoes, and a refreshing simple green salad.
A perfectly juicy and tender whole chicken, roasted with fragrant herbs, lemon, and garlic. The skin is crispy and golden, making it an impressive centerpiece for any family dinner or special occasion.
Serving size: 0.25 chicken
Crispy on the outside, fluffy on the inside, these oven-roasted potatoes are the perfect side dish for any meal. Seasoned with garlic, herbs, and a touch of paprika, they're simple to make and irresistibly delicious.
Serving size: 1 cup
A refreshing and crunchy mix of cucumber, tomatoes, and onions, tossed in a zesty lemon and chaat masala dressing. This simple Indian salad, often called Kachumber, is the perfect cooling side dish for any rich curry or biryani.
Serving size: 1 cup
A quintessential French dinner featuring tender roasted chicken, crispy roasted potatoes, and a refreshing simple green salad.
This french dish is perfect for dinner. With 1462.88 calories and 121.01g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Chicken and Oven: Preheat your oven to 425°F (220°C). Remove the chicken from its packaging and take out the giblets from the cavity (save them for stock if desired). Pat the entire chicken, inside and out, completely dry with paper towels. This is key for crispy skin. Let the chicken sit at room temperature for 20-30 minutes.
Season Generously: Drizzle the olive oil all over the chicken. Use your hands to rub it evenly over the entire surface. In a small bowl, mix the coarse sea salt and freshly ground black pepper. Sprinkle the seasoning mix generously all over the outside of the chicken and inside the cavity.
Stuff with Aromatics: Stuff the cavity of the chicken with the halved lemon, halved garlic head, quartered onion, and the sprigs of fresh thyme and rosemary. These will steam inside the chicken, infusing the meat with incredible flavor.
Truss and Prepare for Roasting: Place the chicken breast-side up in a roasting pan, preferably on a rack to allow air to circulate. Tie the legs together with kitchen twine and tuck the wing tips under the body. This helps the chicken cook more evenly.
Roast the Chicken: Place the pan in the preheated oven. Roast at 425°F (220°C) for 15 minutes to get the skin browning. Then, reduce the oven temperature to 375°F (190°C) and continue roasting for another 60-75 minutes.
Check for Doneness: The chicken is done when the juices run clear when you pierce the thigh, and a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C).
Rest the Chicken: Remove the chicken from the oven and carefully transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15 minutes before carving. This crucial step allows the juices to redistribute throughout the meat, ensuring it is moist and tender.
Carve and Serve: After resting, carve the chicken and serve immediately. Enjoy with your favorite side dishes like roasted potatoes, green beans, or a fresh salad.
Prepare the Oven and Potatoes
Season the Potatoes
Roast the Potatoes
Prepare the Vegetables (8 minutes)
Prepare the Dressing (2 minutes)
Combine and Serve (5 minutes)
Garnish and Serve
