Perfect Roasted Chicken Recipe

I really enjoy making the ideal roasted chicken because it’s such a wonderfully wholesome meal, and it’s brimming with flavor and nutrients. My version features a lip-smacking whole chicken, shimmering with a light coating of olive oil and a hearty handful of kosher salt and freshly ground black pepper.

I stuff the cavity with minced garlic and half a lemon, helps flavor the meat, and thyme, which makes the house smell amazing. And then, the onion, the carrot, and the celery, which all go in the roasting pan with the chicken, as well as some chicken broth poured in, which will be keeping the chicken from drying out at a loft of 450°F.

Ingredients

Whole Chicken: An excellent protein source; when roasted, it is juicy and tender.

Oilive: A heart-healthy fat, it adds a flavor and makes the skin crisp.

Kosher salt: Enhances flavors, helps in meat tenderization, and balances seasoning.

Allium sativum: It adds aromatic depth, provides antioxidants, and enhances the complexity of flavors.

Lemon: Supplies sourness, softens proteins, and gives an eye-wateringly clean taste.

Thyme: An herb that adds an earthy flavor and freshness, with subtle notes of pepper.

Sweetness, depth, and caramelized flavors are what onions contribute to the roast.

Carrots furnish sweetness and fiber, couple well with savory flavors, and pack a nutritious punch.

Ingredient Quantities

• 1 whole chicken (about 4 to 5 pounds)
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1 lemon, halved
• 1 bunch fresh thyme
• 2 tablespoons unsalted butter, melted
• 1 onion, quartered
• 2 carrots, cut into large chunks
• 2 stalks celery, cut into large chunks
• 1 cup chicken broth

Instructions

1. Set your oven to 425°F (220°C) to begin heating while you prep the salmon.

2. Using paper towels, dry the chicken thoroughly, paying special attention to the skin, which should be as dry as possible.

3. In a small bowl, mix the olive oil, kosher salt, black pepper, and minced garlic. Rub this mixture all over the chicken, including inside the cavity.

4. Fill the hole with the lemon cut in half and some fresh sprigs of thyme.

5. With kitchen twine, tie the legs of the chicken together; then tuck the wings under the body.

6. In a roasting pan, put the onion, carrot, and celery, all cut into large pieces. On top of these ingredients, place the whole chicken.

7. Melt the butter and pour it over the chicken; scatter the remaining thyme around it.

8. The chicken broth should be added to the roasting pan.

9. In the preheated oven, roast the chicken for about
1.5 hours, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

10. Take the chicken from the oven and let it sit for at least 10 minutes before cutting it and dishing it up. The roasted chicken will be all the more gratifying if you savor the moment and dig into the work of art with a knife and fork; the same can be said for the great pan juices and the vegetables.

Equipment Needed

1. Oven
2. Paper towels
3. Small bowl
4. Kitchen twine
5. Roasting pan
6. Knife
7. Cutting board
8. Basting brush or spoon (for melted butter)
9. Measuring spoons
10. Measuring cup
11. Meat thermometer

FAQ

• Can I use dried herbs instead of fresh thyme?Indeed, if you do not have fresh thyme on hand, you can substitute with 1 teaspoon of dried thyme.
• What is the purpose of using lemon in the recipe?The lemon provides a sharp, acidic brightness and tenderizes the chicken.
• How do I know when the chicken is fully cooked?The thickest part of the thigh, when measured with a thermometer and without touching the bone, should be at an internal temperature of 165°F (74°C).
• Can I prepare this recipe with a smaller or larger chicken?Indeed, alter the cooking time as necessary: about 20 minutes for each pound at 400°F (200°C).
• What can I use instead of chicken broth for roasting?Vegetable broth or water can be substituted if desired.
• How should I store leftovers?Let the chicken cool, then keep in a sealed container in the fridge for as long as 3 days.

Substitutions and Variations

Canola oil or melted coconut oil can be used as substitutes for olive oil.
Substitute sea salt or Himalayan pink salt for kosher salt.
Whole black peppercorns, coarsely ground: When using already ground pepper, this may be your moment to use freshly ground pepper, which has vastly improved flavor. If not, use a little less of the ground variety, which tastes somewhat stale by comparison.
If fresh garlic is unavailable, replace it with 1 teaspoon of garlic powder.
Lemon: For a slightly different acidic flavor, use lime or a tablespoon of apple cider vinegar.