ROASTED CHICKEN RECIPE
Easy
roasted chicken with a step-by-step cooking guide to ensure juicy meat and
beautiful crispy skin every time.
Prep
Time : 20 mins
Cook
Time : 1 hour
Total
Time : 1 hour 20 mins
Servings : 4
Calories : 426kcal
INGREDIENTS
·
1
small yellow onion, peeled and cut into 8 wedges
·
3
stalks celery, cut into 3-inch pieces
·
3
carrots, cut into 2-inch pieces
·
1
tablespoon olive oil, (15ml)
·
1
teaspoon kosher salt, (5g) divided
·
1/2
teaspoon black pepper
·
10
sprigs thyme, divided
·
5
sprigs rosemary, divided
·
5
pound whole chicken, (2.3kg)
·
4
cloves garlic, peeled and crushed
·
3
tablespoons butter, (42g) divided
·
2
tablespoons all-purpose flour, (18g)
INSTRUCTIONS
Roasted Chicken
1. Place
oven rack in the lower third position. Preheat the oven to 475°F (246°C).
2.
In
a large 12-inch cast iron skillet or roasting pan add the onions, celery,
carrots, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper,
stir to combine.
3. Evenly
spread out the vegetables. Add 5 sprigs of thyme and 3 sprigs rosemary on top.
4. Prepare
the chicken by removing the neck and innards if they are in the cavity.
5.
Thoroughly
dry the surface and cavity of the chicken with paper towels.
6.
Season
the cavity with 1/2 teaspoon salt and 1/4 teaspoon pepper, add 4 garlic cloves
and 5 sprigs of thyme, 2 sprigs of rosemary. Massage the inside of the bird to
infuse it with the flavors.
7. Truss
the chicken using kitchen twine. Tie the crown of the breast to plump, then tie
the legs together.
8.
Melt
2 tablespoons of butter. Place chicken breast side up and brush with melted
butter. Generously season with salt & pepper.
9.
Flip
the chicken over and brush with butter and season with salt & pepper.
10.Place
chicken breast side down on top of the vegetables. Transfer to the oven and
roast for 30 minutes.
11.Remove
the chicken from the oven. Using paper towels to hold both sides of the chicken
with the cavity facing away from you, carefully flip the chicken breast side
up. Brush breasts with more butter.
12.Roast
for 25 to 30 minutes, or until the temperature registers 160-165°F (71-74°C) in
the breast of the chicken and 170°F (77°C) in the meatiest portion of the
thigh. The juices should run clear.
13.If
needed, return the bird to the oven for more roasting, and check every 5
minutes.
14. Transfer
the chicken to the cutting board and let rest for 20 minutes.
Gravy
1. Separate
the pan juices from the vegetables in a fat separator. There should be about
3/4 cup drippings. If not, add water or chicken stock to reach 3/4 cup liquid.
2. To
make a gravy heat a small saucepan over medium-low heat. Add 1 tablespoon of
butter and 2 tablespoons of flour. Whisk to create a roux until pale yellow, 1
minute.
3. Add
the defatted pan juices and continue to whisk until the sauce is thickened
about 2 minutes. Season with salt & pepper.
4.
Slice
chicken and serve with vegetables and gravy.
Nutrition Facts
Roasted Chicken
Amount Per Serving
Calories 426Calories from Fat 243
% Daily Value*
Total Fat 27g42%
Saturated Fat 8g40%
Cholesterol 129mg43%
Sodium 464mg19%
Potassium 518mg15%
Total Carbohydrates 11g4%
Dietary Fiber 2g8%
Sugars 2g
Protein 31g62%
Vitamin A161.6%
Vitamin C14%
Calcium6.6%
Iron14.5%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe from jessicagavin.com
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