Simple Whole Roasted Chicken with Lemon

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How to perfectly roast a whole chicken with aromatic lemon and garlic. With our simple recipe, the chicken stays juicy and becomes super flavorful. Jump to the whole roast chicken recipe

Easy lemon roasted whole chicken recipe

How to roast a whole chicken

By the time I feel the chicken roasting in the oven, I’m feeling warm and fluffy inside. It reminds me of home and my mother. This is how we do it in our kitchen. Making a whole roast chicken at home is easy and you need to know how to do it. We share a basic method how to do it. Below are our top tips.

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Depending on where you buy your chicken, the weight will vary. For our recipe, we’re calling for a 5-6 pound chicken, which is quite large. However, the recipe still works for small chickens (3 1/2 pounds). The cooking time will be slightly shorter.

That’s why we like to have our instant-read thermometer to hand. This allows us to accurately check the chicken’s doneness – you want it to read 165 degrees F when it’s inserted into the thickest part of the thigh. If you don’t have a thermometer don’t worry, another good test is a cut between the leg and thigh. If the juice is clear, everything should be fine.

You can roast a chicken at almost any temperature. It all depends on what you are looking for.

For extremely tender meat that falls off the bone and has a soft skin, roast at 300 to 350 degrees for 1 1/2 to 2 hours, depending on the weight.

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For firmer meat and crispier skin, roast the chicken at about 425 degrees F for 45 minutes to 1 1/2 hours, depending on the weight. In our recipe below, we roast a 5-6 pound chicken at 425 degrees for about 1 1/2 hours.

You’ll need a skillet to roast the chicken in: a griddle skillet, large casserole dish, rimmed baking sheet, or ovenproof skillet will work.

When it comes to spices, we like to keep it simple. Season the whole chicken and cavity with salt and freshly ground pepper. By the way, if you have time, refrigerate the seasoned chicken, uncovered, for an hour or overnight. It’s basically a dry brine that helps make the skin crispier and the meat juicier.

Then we fill the cavity with a halved whole bulb of garlic and a lemon cut into quarters. You can stick with our method or try adding a mixture of spices or fresh herbs to the cavity. Finally, you can roast the chicken over vegetables; In our photos, we roast ours over onions.

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Updated recipe originally posted September 2009. Since it was posted in 2009 we have changed the recipe for clarity. – Adam and Joanne

Easy whole roast chicken with lemon

  • PREPARATION
  • COOK
  • TOTAL

You can roast a chicken at almost any temperature. It all depends on what you are looking for. Roast between 300 and 350 degrees for extremely tender boneless meat with soft skin. For firmer meat and crispier skin, roast chicken at about 425 degrees F. In our recipe below, we roast a 5-6 pound chicken at 425 degrees for about 1 1/2 hours.

If you have time, place the seasoned chicken, uncovered, in the refrigerator for 1 hour or overnight. It’s basically a dry brine that helps make the skin crispier and the meat juicier.

Makes about 4 servings

Watch us at the recipe

will need

1 (5 to 6 pounds) whole chicken, dry

Salt and freshly ground pepper

1 onion, sliced ​​(optional)

1/2 cup chicken broth or water

1 lemon, cut into wedges

1 whole garlic clove, halved crosswise

Optional small bouquets of fresh herbs such as thyme, rosemary and sage

addresses

    Generously season the chicken inside and out with salt and pepper. If you have time, place the chicken, uncovered, in the refrigerator for an hour or overnight.

    Heat oven to 425 degrees F. Scatter onions in bottom of skillet and cover with broth (or water). Place the chicken breasts, side up, over the onions. Fill the hollow with garlic halves, lemon wedges and herbs. Use kitchen twine to attach the legs. (If you don’t have a rope, leave the legs as they are.)

    Grill the chicken for 1 hour, then pour the pan juices over the chicken several times. Continue grilling until an internal thermometer inserted into the thickest part of the leg reads 165 degrees F, or until the chicken juices run clear when you cut between the leg and the leg, an additional 20 to 30 minutes. Leave to rest for 10 minutes before slicing.

Advice from Adam and Joanne

  • Depending on where you buy your chicken, the weight will vary. For our recipe, we’re calling for a 5-6 pound chicken, which is quite large. That being said, the recipe still works for small chickens (3 1/2 pounds). The cooking time will be slightly shorter.
  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA Supertracker Recipe Calculator to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: calories 336 / protein 46 grams / carbohydrates 5g / fiber 1g / total sugar 1g / total fat 14g / Saturated Fatty Acids 4g / cholesterol 170mg

AUTHOR: Adam and Joanne Gallagher



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en.intelnuc.com.vn

Source : inspiredtaste.net

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