Description
A classic roasted chicken recipe that delivers juicy meat and crispy skin using advanced techniques.
Ingredients
Scale
- 1 whole chicken (4–5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 4 cloves garlic, crushed
- Fresh thyme sprigs
- 1 cup chicken broth
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels to ensure crispy skin.
- Rub the olive oil over the entire chicken, then season generously with salt and pepper.
- Stuff the cavity with lemon halves, garlic, and thyme.
- Place the chicken breast side up on a roasting rack in a roasting pan.
- Pour chicken broth into the bottom of the pan.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 15 minutes before carving.
Notes
- You can add root vegetables to the pan for additional flavor.
- For a herb crust, blend fresh herbs with olive oil and butter, then spread under the skin before roasting.
- Serve with a reduction of the pan juices for added richness.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken recipes, roasted chicken, culinary techniques