How to Easily Cook Roasted Chicken at Home

Roasted Chicken Recipe—it’s not only unique but also very tasty and easy to cook. I would like to share the entire recipe in given below:-

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So, let’s go through.

Roasted Chicken Recipe

Ingredients:

• 1 whole chicken (about 4-5 lbs.)
• 4 tablespoons olive oil or melted butter
• 1 lemon, halved
• 1 head of garlic, halved crosswise
• Fresh rosemary, thyme, and parsley (a few sprigs each)
• 1 large onion, quartered
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• Salt and freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme

Instructions:

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Chicken: Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Pat the chicken dry with paper towels. This will ensure that the skin is crispy.

Rub the Chicken: Pour the olive oil or melted butter over the chicken, ensuring it goes under the skin. Season the outside and inside with plenty of salt and freshly ground black pepper. Rub all over with paprika, garlic powder, onion powder, and dried thyme.

Fill the Chicken: Fill the bird's cavity with lemon halves, garlic halves, and a few sprigs of fresh herbs (rosemary, thyme, parsley).

Prepare the Vegetables: Place the onion, carrot, and celery chunks into a roasting pan. They will serve as a bed for the chicken and flavor the dish.

Tie the Legs (Optional): Use kitchen twine to tie the chicken's legs together. This results in even chicken cooking and provides an attractive presentation. Place the chicken over the vegetables, breast side up, in a roasting pan. Roast it in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh. You can tent it with aluminum foil if you see it browning too much.

Rest: Take the chicken out of the oven and place it on a cutting board. Let it rest for about 15-20 minutes before serving. This will allow the juices to be reabsorbed into the meat.

Carve and Serve: Remove the legs and thighs first, remove the wings, and then slice the breast meat. Carve the roasted chicken at the table. Serve with the vegetables that have cooked in the pan along with the chicken.

Tips and Variations:

1. Herb Butter: Combine softened butter with minced garlic, chopped fresh herbs, and lemon zest. Rub the herb butter under the skin of the chicken.
2. Citrus Twist: Place orange or lime slices inside the cavity with your lemon for a twist.
3. Gravy: Make a quick gravy with the pan drippings by adding just a touch of flour and chicken broth, then let it simmer until thickened.

Nutritional Information: 350 Calories, 25g Protein, 5g Carbs, 25g Fat, 1g Fiber