Traditional Roasted Chicken
Traditional roasted chicken prepared with herbs and spices, roasted to perfection for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Chicken | 1 | Kg |
| Olive Oil | 3 | Tbsp |
| Lemon | 1 | Count |
| Garlic | 4 | Clove |
| Rosemary | 2 | Tbsp |
| Thyme | 2 | Tbsp |
| Salt | 2 | Tsp |
| Black Pepper | 1 | Tsp |
| Butter | 50 | Grams |
| Carrot | 2 | Count |
| Onion | 1 | Count |
| Celery | 2 | Stalk |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper.
- Rub the mixture all over the chicken, including under the skin and inside the cavity.
- Place the lemon halves and softened butter inside the chicken cavity.
- Arrange carrot chunks, onion quarters, and celery stalks at the bottom of a roasting pan.
- Place the chicken on top of the vegetables in the roasting pan.
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 75 degrees Celsius.
- Let the chicken rest for 10 minutes before carving.
Prep
- Thaw the chicken in the refrigerator overnight if frozen.
Kitchen equipment
Roasting PanMeat Thermometer