Roasting whole chicken

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Here’s a detailed recipe for Roasting a Whole Chicken:

This roasted whole chicken recipe is a classic, rooted in traditional European cuisine, where roasting a bird was a symbol of abundance and family gatherings. Dating back to ancient times, roasting has always been one of the most straightforward yet rewarding methods of cooking. In this recipe, the chicken is infused with the flavors of garlic, rosemary, and lemon, creating a perfectly balanced blend of herbs and citrus. The crispy golden skin, achieved through regular basting, adds an irresistible texture to the tender meat.

Anna, the chef behind this recipe, has mastered the art of roasting over the years. Her passion for simple, wholesome dishes shines through in her use of fresh ingredients and timeless techniques. Anna’s version of this dish brings a rustic charm, making it ideal for cozy family dinners or special occasions. You can find more of Anna’s delightful recipes on her website, www.freshhrecipes.com.

Ingredients:

  • 1 whole chicken (about 2 kg)
  • 4 cloves garlic, minced
  • 1 lemon, cut into quarters
  • Fresh rosemary and thyme
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 onion, quartered
  • 4 carrots, cut into chunks
  • 3 potatoes, halved
  • 2 celery stalks, cut into chunks

Instructions:

  1. Prepare the Chicken:
  • Preheat your oven to 180°C (350°F).
  • Rinse the chicken inside and out, then pat it dry with paper towels.
  • Season the cavity of the chicken with salt, pepper, and half of the minced garlic. Stuff it with lemon quarters, rosemary, and thyme.
  1. Season and Prep:
  • Rub the outside of the chicken with olive oil, then season generously with salt, pepper, and the remaining garlic.
  • Tie the legs of the chicken together with kitchen twine and tuck the wings under the body to ensure even cooking.
  1. Roast the Chicken:
  • Place the chicken in a large roasting pan. Surround it with the onions, carrots, potatoes, and celery. Drizzle olive oil over the vegetables and season with salt and pepper.
  • Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 75°C (165°F). Baste the chicken with the pan juices every 30 minutes for a golden, crispy skin.
  1. Rest and Serve:
  • Remove the chicken from the oven and let it rest for 10 minutes before carving.
  • Serve with the roasted vegetables and a side salad, if desired.

Notes

Tips

Cook the chicken uncovered unless it begins to brown too much and you don’t like it too crispy. Then use a foil.

Store leftovers in an airtight container for up to 3-4 days in the refrigerator.

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Nutrition

Calories: 655kca lCarbohydrates: 32g Protein: 43g

Fat: 40g Saturated Fat: 10g Cholesterol: 163mg

Sodium: 163mg Potassium: 856mg Fiber: 5g

Sugar: 13g Vitamin A: 711IU Vitamin C: 83mg

Calcium: 87mg Iron: 4mg

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