Grandma's Roast Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
★★★★★
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There's something deeply comforting about roasting a chicken, especially when it's Grandma's recipe. This dish makes your kitchen smell like home and brings everyone to the table with smiles. Let's dive into why this recipe is a keeper!

Ingredients for Grandma's Roast Chicken

The star of the show is, of course, the chicken. Choose a fresh, organic bird if possible; it makes a world of difference. Olive oil helps the skin crisp up beautifully, while salt and black pepper are your trusty flavor enhancers. Lemon adds brightness and keeps the meat moist as it roasts. Garlic infuses the chicken with a lovely, aromatic depth. Fresh rosemary and thyme work together to create that classic herbaceous aroma. The onion, carrots, and celery not only add flavor but also make a delicious side dish.

Tips & Tricks

  • If you don't have a meat thermometer, check for juices running clear at the thigh joint.
  • Baste the chicken with its own juices halfway through cooking for extra flavor.
  • Letting the chicken rest is crucial—don't skip this step!

Serving Suggestions

This roast chicken is versatile and pairs well with mashed potatoes or a simple green salad. For a comforting touch, serve with homemade gravy using the pan drippings. A side of crusty bread is always a hit to mop up those delicious juices.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use half the amount as dried herbs are more potent.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.
Can I add potatoes to the roasting pan?
Absolutely! They will soak up the flavors and complement the dish perfectly.

Grandma's Roast Chicken Recipe Walkthrough

First things first, preheat your oven to 425°F (220°C) so it's nice and hot when you're ready to roast. Pat your chicken dry with paper towels—this step is crucial for crispy skin. Pop the chicken into a roasting pan, making sure it sits snugly to catch all those juices.

Drizzle the bird with olive oil and give it a good rub-down. Season generously with salt and black pepper. Don't be shy here; seasoning is key to flavor. Cut your lemon in half, squeeze the juice over the chicken, and tuck the halves inside the cavity along with the minced garlic. This infuses the meat from the inside out.

Sprinkle your fresh rosemary and thyme over the top, letting the herbs fall naturally over the chicken. Scatter your chopped onion, carrot chunks, and celery around the chicken in the roasting pan. They will soak up all the flavors and caramelize beautifully.

Slide the pan into your preheated oven and roast for about 1 hour and 30 minutes. You'll know it's done when the internal temperature hits 165°F (75°C) and the skin is golden brown. Let the chicken rest for 10-15 minutes before carving. This lets the juices redistribute, keeping every bite tender and flavorful.

Why You'll Love This Recipe

  • Simple ingredients, maximum flavor.
  • Perfectly crispy skin with juicy meat.
  • Easy enough for a weeknight, special enough for guests.

Ingredients

1 whole chicken (4 to 5 lbs)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 lemon, halved
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 onion, quartered
2 carrots, cut into chunks
2 stalks celery, cut into chunks

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and place it in a roasting pan.
3. Rub the olive oil all over the chicken, then season generously with salt and black pepper.
4. Squeeze the lemon halves over the chicken and place them inside the cavity along with the minced garlic.
5. Sprinkle fresh rosemary and thyme over the chicken.
6. Arrange the onion, carrots, and celery around the chicken in the roasting pan.
7. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
8. Let the chicken rest for 10-15 minutes before carving and serving.

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