Roast Chicken

     Posted in Dinner, Recipes

Ingredients:

For the Chicken:

  • 1 whole chicken (about 4-5 pounds or 1.8-2.3 kg)
  • 2-3 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 lemon, cut in half (optional)
  • Fresh herbs (such as rosemary, thyme, and parsley), for flavor (optional)
  • 3-4 cloves of garlic, peeled (optional)

For the Gravy (Optional):

  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • Salt and black pepper, to taste

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 425°F (220°C).

2. Prepare the Chicken:

  • Remove the chicken from its packaging and pat it dry with paper towels. This helps the skin get crispy during roasting.

3. Truss the Chicken (Optional):

  • Trussing the chicken (tying the legs and wings together with kitchen twine) helps it cook more evenly, but it’s optional. If you’re not trussing, simply tuck the wings behind the back.

4. Season the Chicken:

  • Drizzle the olive oil over the chicken and rub it evenly to coat the skin. Season the chicken generously with salt and black pepper, both inside the cavity and on the skin.

5. Optional Flavorings:

  • You can add additional flavors to the chicken’s cavity if you like. Stuff it with lemon halves, fresh herbs, and peeled garlic cloves for extra flavor.

6. Place in the Roasting Pan:

  • Place the seasoned chicken in a roasting pan, breast side up.

7. Roast the Chicken:

  • Place the roasting pan with the chicken in the preheated oven. Roast for about 20 minutes at 425°F (220°C) to brown the skin.

8. Reduce the Oven Temperature:

  • After the initial browning, reduce the oven temperature to 350°F (175°C).

9. Continue Roasting:

  • Continue to roast the chicken for an additional 15-20 minutes per pound (450g) of chicken. For a 4-5 pound chicken, this would be around 75-100 minutes in total. Baste the chicken with the pan juices every 20-30 minutes.

10. Check for Doneness:

  • To ensure the chicken is fully cooked, use a meat thermometer to check the internal temperature. It should read 165°F (74°C) in the thickest part of the thigh, without touching the bone. If it’s not done, continue roasting and checking the temperature every 10 minutes.

11. Rest the Chicken:

  • Once the chicken is done, remove it from the oven, tent it with foil, and let it rest for about 15-20 minutes. Resting allows the juices to redistribute, making the meat more tender and flavorful.

For the Gravy (Optional):

12. Make the Gravy:

  • While the chicken is resting, you can make gravy from the pan drippings. In a saucepan, heat the pan drippings, add flour, and cook for a couple of minutes. Gradually whisk in chicken broth, salt, and black pepper, and cook until it thickens.

13. Serve:

  • Carve the rested chicken and serve it with the gravy, along with your favorite side dishes.

Enjoy your classic roast chicken! It’s a timeless and delicious meal that’s perfect for family dinners or special occasions.

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