Traditional Roast Chicken is a timeless dish that brings comfort and warmth to any table. With its crispy skin and juicy meat, it’s perfect for both special occasions and simple family dinners. Let’s dive into this classic recipe!
Whole chicken is the star of the show, ensuring juicy and tender meat. Opt for a fresh, organic bird if possible. Olive oil helps achieve that coveted crispy skin while adding richness. A simple seasoning of salt and black pepper enhances the natural flavors. Lemon, when tucked inside, infuses the meat with a subtle citrus aroma. Garlic adds depth and a savory aroma, while fresh thyme and rosemary bring herbal notes. Finally, onion, carrots, and celery not only lift the bird off the pan but also soak up all those delicious juices, making them a delightful side.
A classic roast chicken pairs beautifully with buttery mashed potatoes or a fresh green salad. For a hint of sweetness, consider serving with roasted sweet potatoes or a cranberry sauce. A glass of crisp white wine complements the flavors wonderfully.
First things first, preheat your oven to 425°F (220°C). You want it hot enough to crisp up the skin. Rinse your 5-pound chicken under cold water, both inside and out, then pat it dry with paper towels. This step is crucial for crispy skin, so don’t skip it!
Now, take 2 tablespoons of olive oil and rub it all over the chicken. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper over it. Make sure you cover every nook and cranny. Next, stuff the cavity of the chicken with the halved lemon, 4 crushed garlic cloves, and half of your bunches of fresh thyme and rosemary.
In your roasting pan, scatter the quartered onion, carrots cut into chunks, and celery stalks. These vegetables will not only lift the chicken but also cook in the juices, becoming a mouthwatering side dish. Place your seasoned chicken on top of them.
Roast the chicken in your preheated oven for about 1 hour and 30 minutes. You’re aiming for an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, the juices should run clear when you pierce the thigh. Let the chicken rest for 10 minutes before carving. This resting period allows the juices to redistribute, keeping the meat moist and flavorful.
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