Classic Roast Chicken Dish (Printable version)
Golden-brown whole chicken roasted with herbs and vegetables for a comforting meal.
# List of ingredients:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
→ Vegetables
02 - 2 large carrots, peeled and cut into chunks
03 - 2 medium onions, quartered
04 - 2 celery stalks, cut into chunks
05 - 1 lemon, halved
→ Herbs & Aromatics
06 - 4 garlic cloves, smashed
07 - 4 sprigs fresh thyme
08 - 2 sprigs fresh rosemary
09 - 2 tablespoons chopped fresh parsley (optional, for garnish)
→ Fats & Seasonings
10 - 2 tablespoons olive oil or melted butter
11 - 1 ½ teaspoons salt
12 - 1 teaspoon freshly ground black pepper
# Directions:
01 - Set oven temperature to 425°F.
02 - Pat the chicken dry with paper towels and rub the outside and cavity with olive oil or melted butter, salt, and black pepper.
03 - Fill the chicken cavity with lemon halves, smashed garlic cloves, 2 sprigs thyme, and 1 sprig rosemary.
04 - Tie the legs together with kitchen twine and tuck the wings underneath the body.
05 - Place carrots, onions, and celery into a large roasting pan. Scatter remaining thyme and rosemary over the vegetables and position the chicken breast side up on top.
06 - Roast for 1 hour and 20 minutes, or until juices run clear and an instant-read thermometer inserted into the thickest thigh registers 165°F.
07 - Let the chicken rest for 10 to 15 minutes before carving. Garnish with chopped parsley if desired and serve alongside the roasted vegetables.
# Expert Advice:
01 -
- One pan, one bird, and somehow the vegetables roast themselves into caramelized perfection alongside.
- The skin gets impossibly crispy while the meat stays impossibly juicy, no babying required.
- This is the meal that makes people think you've been cooking for years, even if you just started last week.
02 -
- A truly dry bird is what separates crispy skin from soggy; if you have time, leave it uncovered in the fridge for an hour before roasting.
- Don't trust your eyes alone for doneness; a meat thermometer is the one investment that makes you feel like a real cook.
03 -
- If the skin isn't browning fast enough in the last 20 minutes, raise the oven temperature to 240°C (465°F) for a final push.
- Stuffing the cavity with citrus and herbs seasons the meat from within while the steam keeps it moist.