Roasted chicken
Roasted chicken prepared with herbs and spices, cooked in the oven until golden brown and juicy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Chicken (cleaned and patted dry) | 1 | Kg |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Lemon (halved) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Rosemary (fresh, chopped) | 2 | Tbsp |
| Thyme (fresh, chopped) | 1 | Tbsp |
| Salt (to taste) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Butter (unsalted, softened) | 50 | Grams |
| Carrot (cut into chunks) | 2 | Count |
| Onion (large, quartered) | 1 | Count |
| Celery (cut into chunks) | 2 | Stalk |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped 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 chunks 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 and serving.
Prep
- Thaw the chicken in the refrigerator overnight if frozen.
Kitchen equipment
Roasting PanMeat Thermometer