Classic Roast Chicken Recipe

Posted on May 19 2016 - 2:09pm by admin

Classic Roast Chicken Recipe

Classic Roast Chicken Recipe

Ingredients
  • 1 whole raw chicken (Note 1)
  • 2 tbsp butter (salted or unsalted)
  • 3 carrots, each cut into 2-3 chunks
  • 1 onion (any type), cut into 6 – 8 wedges
  • 1 whole garlic bulb, cut in half horizontally
  • 2 – 3 lemons, 1 quartered and the other(s) halved
  • Half bunch of thyme sprigs
  • 2 cups dry white wine OR chicken broth (or combo of both)
Instructions
  1. Take chicken out of the fridge 30 minutes before preparing. Rinse chicken and pat dry with paper towels.
  2. Preheat oven to 180C/350F if using the Basic Method or 220C/430F if using the Crispier Skin method for crispier and darker skin. Arrange the oven shelf just below the middle. (Note 2).
  3. Place carrots, onion, halved lemons and half the garlic in a roasting pan.
  4. Stuff 1 lemon, remaining garlic and thyme inside the chicken.
  5. Rub butter all over the skin of the chicken AND inside. Sprinkle with salt and pepper inside and on the skin (generously).
  6. Tie the drumstick legs together using string or twist a piece of foil. Tuck the wings under the chicken (see steps photos in the post above).
  7. Pour wine/broth and water in the pan.
  8. Roast per Roasting Table below.
  9. The chicken is cooked when: you pierce 2-3″/5-7.5cm deep into the meat between the leg and breast and the juices that run out are clear, not pink OR an instant read thermometer reads 165F/74C.
  10. Rest for 10 – 15 minutes. Serve and enjoy!
  11. My roast chicken is pictured with Julia Child’s Potato Dauphinois and a quick Garlic Sautéed Spinch (Note 3)

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