Classic Roast Chicken Recipe

Juicy on the inside, and served with liquid gold pan juices loaded with flavour.A classic roasted chicken served with greens and your favorite side makes a delicious and easy dinner that never goes out of style. Be prepared to turn on your vent; the high-heat finishing may generate some smoke.Roast chicken is juiciest and tastiest when it’s cooked to an internal temperature of 165°. To get an accurate reading, place your meat thermometer in the thickest part of the chicken or in between the breast and the thigh. 

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Non Vegdiet
Classic Roast Chicken
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Ingredients for Classic Roast Chicken Recipe

  • 1 whole roasting chicken
  • 2 teaspoon unsalted butter, softened
  • 1.50 teaspoon minced fresh thyme
  • 1 teaspoon Paprika
  • 1 teaspoon ground coriander
  • 2 teaspoon extra virgin olive oil
  • 3/4 teaspoon Salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 shallots, peeled and halved
  • 3 sprig fresh thyme
  • 1 lemon, quartered

Directions: Classic Roast Chicken Recipe

step 1

  • STEP 1.Preheat the oven to 425 degrees f.

step 2

  • STEP 2.Remove the chicken giblets. Rinse the chicken inside and out.

step 3

  • STEP 3.Remove any excess fat and leftover pin feathers and pat the outside dry.

step 4

  • STEP 4.Liberally salt and pepper the inside of the chicken.

step 5

  • STEP 5.Stuff the cavity with a bunch of thyme, both halves of lemon, and all the garlic.

step 6

  • STEP 6.Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

step 7

  • STEP 7.Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

step 8

  • STEP 8.Place the onions, carrots, and fennel in a roasting pan.

step 9

  • STEP 9.Toss with salt, pepper, 20 sprigs of thyme, and olive oil.

step 10

  • STEP 10.Spread around the bottom of the roasting pan and place the chicken on top.

step 11

  • STEP 11.Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

step 12

  • STEP 12.Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

step 13

  • STEP 13.Slice the chicken onto a platter and serve it with the vegetables.

step 14

    Nutrition
    value
    142
    calories per serving
    11 g Fat2 g Protein12 g Carbs7 g FiberOther

    Current Totals

    • Fat
      11g
    • Protein
      2g
    • Carbs
      12g
    • Fiber
      7g

    MacroNutrients

    • Carbs
      12g
    • Protein
      2g
    • Fiber
      7g

    Fats

    • Fat
      11g

    Vitamins & Minerals

    • Calcium
      192mg
    • Iron
      10mg
    • Vitamin A
      292mcg
    • Vitamin B1
      < 1mg
    • Vitamin B2
      < 1mg
    • Vitamin B3
      < 1mg
    • Vitamin B6
      < 1mg
    • Vitamin B9
      33mcg
    • Vitamin B12
      0mcg
    • Vitamin C
      34mg
    • Vitamin E
      3mg
    • Copper
      < 1mcg
    • Magnesium
      54mg
    • Manganese
      4mg
    • Phosphorus
      46mg
    • Selenium
      2mcg
    • Zinc
      < 1mg
    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Slurrp