Sure! Here’s a classic roast chicken recipe that’s both simple and delicious. This recipe will give you a perfectly crispy skin and juicy meat, with plenty of flavor. Let’s get roasting!
Classic Roast Chicken Recipe
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- 1 lemon, quartered
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 onion, quartered
- 1 cup chicken broth or water
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help crisp up the skin.
- Prepare the Chicken: Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels. Drying the chicken helps the skin become crispy during roasting.
- Season the Chicken: Rub the chicken all over with olive oil. This not only adds flavor but also helps with browning. Sprinkle the salt, pepper, paprika, rosemary, and thyme evenly over the chicken. Rub the seasonings into the skin, including inside the cavity.
- Add Aromatics: Stuff the cavity of the chicken with the quartered lemon, minced garlic, and onion. These aromatics will infuse the chicken with additional flavor as it roasts.
- Tie the Legs: Using kitchen twine, tie the chicken legs together to ensure even cooking. This step is optional but helps the chicken cook more evenly and keeps the aromatics inside the bird.
- Roast the Chicken: Place the chicken breast-side up on a rack in a roasting pan. If you don’t have a rack, you can place the chicken directly in the pan, but the rack helps the heat circulate around the bird for more even cooking. Pour the chicken broth or water into the bottom of the roasting pan. This will help keep the chicken moist and catch the drippings for a delicious gravy.
- Cook the Chicken: Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. The skin should be golden brown and crispy. If the skin starts to get too dark before the chicken is fully cooked, you can tent it with aluminum foil to prevent burning.
- Rest the Chicken: Once the chicken is done, remove it from the oven and let it rest for 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, making it juicier and easier to carve.
- Serve: Carve the chicken and serve with your favorite sides. The drippings left in the pan can be used to make a simple gravy if desired.
Tips:
- For an extra layer of flavor, you can rub the chicken with a mixture of softened butter and herbs before roasting.
- If you like, add vegetables like carrots and potatoes to the roasting pan. They will cook in the flavorful drippings and make a complete meal.
This roast chicken recipe is a staple that never fails to impress. The crispy skin and juicy meat make it a comforting dish perfect for any occasion. Enjoy your delicious, homemade roast chicken!
