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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.
For 4 servings
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).
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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.
This american recipe takes 110 minutes to prepare and yields 4 servings. At 1127.9 calories per serving with 113.74g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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.
Instead of olive oil, mix 4 tablespoons of softened unsalted butter with minced garlic, chopped fresh herbs (like parsley, sage, and thyme), and lemon zest. Gently separate the skin from the breast meat and rub this compound butter underneath the skin before roasting.
Toss chopped carrots, potatoes, and parsnips with olive oil, salt, and pepper. Arrange them in the roasting pan around the chicken during the last 45-50 minutes of cooking for a complete one-pan meal.
Swap the lemon for a halved orange and add a pinch of smoked paprika and onion powder to the salt and pepper mix for a different flavor profile.
Chicken is a high-quality protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
Chicken provides essential B vitamins like niacin (B3) and pyridoxine (B6), which are vital for energy production, brain function, and the formation of red blood cells.
The protein, phosphorus, and selenium found in chicken contribute to maintaining strong and healthy bones, reducing the risk of osteoporosis.
A 300g serving of this roast chicken (mixed white and dark meat with skin) contains approximately 550-650 calories, depending on the exact ratio of meat to skin consumed.
Yes, roast chicken can be very healthy. It's an excellent source of lean protein, essential vitamins, and minerals. To make it healthier, you can remove the skin after cooking to reduce the fat content.
While a thermometer is best, you can check for doneness by piercing the thickest part of the thigh with a knife. The juices should run completely clear. If there is any pinkness in the juice, it needs more time.
Yes, you can. The general rule is to use one-third the amount of dried herbs as fresh. For this recipe, use about 1.5 teaspoons of dried thyme and 1 teaspoon of dried rosemary.
Classic pairings include mashed potatoes, roasted root vegetables, green beans, a simple garden salad, or crusty bread to soak up the juices.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a 350°F (175°C) oven or in a skillet with a little broth to keep it from drying out.