Roast Chicken, a classic Sunday meal delivery with leftover dishes for the rest of the week. The recipe is simple, the meat tender and juicy, generously seasoned with salt, pepper, and herbs.
The best roast chicken recipe has a golden crispy skin on the outside with juicy, tender meat on the inside. Elegant enough when you need an impressive crowd pleaser or a humble meal for family and friends.
There are a few simple tips to achieve such a goal, from pat drying the whole chicken to adding mouthwatering seasonings.
WHAT YOU NEED TO MAKE ROAST CHICKEN
- Large skillet or heavy bottom roasting pan
- Four to five pound chicken
- Salt and Pepper
- Fresh garlic
- Coriander
- Fresh thyme
- Avocado oil
- Butter
- Twine
HOW TO MAKE ROAST CHICKEN
- Preheat oven to 450 degrees F. Adjust rack in the oven to lower position. Remove chicken from wrapper and remove any giblets from the cavity and reserve to cook for stock to make gravy or discard completely. Rinse chicken well.
- Pat chicken completely dry inside and out.
- Rub chicken completely with avocado oil and soften butter.
- Generously sprinkle salt and pepper, and coriander over complete chicken.
- Place fresh garlic and thyme in the cavity of the chicken. Tie the legs together with kitchen twine.
- Place the chicken in the skillet with the breast side up.
- Immediately turn the oven temperature down to 400 degrees F.
- Roast the chicken for 1 hour without opening the oven during the roasting.
- The chicken will be done when it registers 165 degrees F. in the thickest part of the thigh. If the chicken is not ready, continue roasting and checking every 10 minutes until it is done. Depending on the size of the chicken, the time could be between 1 and 1 1/2 hours.
- Rest the roasted chicken for 15 minutes before carving and serving.
- Gravy may be made from the pan juices.
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Yield: 6-8
Roast Chicken
A classic Sunday meal delivery with leftover dishes for the rest of the week. The recipe is simple, the meat tender and juicy, generously seasoned with salt, pepper, and herbs.
Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M
Ingredients
- 1 (4-5 lb.) whole chicken
- 1/4 cup avocado oil
- 1/2 cup butter softened
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 3 cloves fresh garlic
- 2 sprigs fresh thyme
Instructions
- Preheat oven to 450 degrees F. Adjust rack in the oven to lower position. Remove chicken from wrapper and remove any giblets from the cavity and reserve to cook for stock to make gravy or discard completely. Rinse chicken well.
- In a small dish combine the oil and butter with a spatula.
- Rub chicken completely with avocado oil and soften butter mixture.
- Generously sprinkle salt and pepper over complete chicken.
- Place fresh garlic and thyme in the cavity of the chicken. Tie the legs together with kitchen twine.
- Place the chicken in the skillet with the breast side up.
- Immediately turn the oven temperature down to 400 degrees F.
- Roast the chicken for 1 hour without opening the oven during the roasting.
- The chicken will be done when it registers 165 degrees F. in the thickest part of the thigh. If the chicken is not ready, continue roasting and checking every 10 minutes until it is done. Depending on the size of the chicken, the time could be between 1 and 1 1/2 hours.
- Rest the roasted chicken for 15 minutes before carving and serving.
- Gravy may be made from the pan juices.
Calories
460.63Fat (grams)
38.16Sat. Fat (grams)
14.60Carbs (grams)
1.59Fiber (grams)
0.67Net carbs
0.93Sugar (grams)
0.05Protein (grams)
27.59Sodium (milligrams)
1264.03Cholesterol (grams)
128.38
