Certainly! Here’s a classic roasted chicken recipe that’s both delicious and straightforward:
Perfectly Roasted Chicken
Ingredients:
- 1 whole chicken (about 4-5 pounds), patted dry
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 lemon, quartered
- 4 garlic cloves, smashed
- 1 small onion, quartered
- Fresh herbs (like rosemary or thyme), optional
- 1 cup chicken broth or white wine (for roasting)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help ensure a crispy skin.
- Prepare the Chicken: Remove the giblets from the chicken cavity if they’re included. Pat the chicken dry with paper towels; this step is crucial for achieving crispy skin.
- Season the Chicken: Rub the entire chicken with olive oil, ensuring an even coating. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. Sprinkle this seasoning blend all over the chicken, including inside the cavity. For extra flavor, place some fresh herbs inside the cavity along with the quartered lemon and smashed garlic cloves.
- Prepare the Roasting Pan: Place the quartered onion and any remaining fresh herbs in the bottom of a roasting pan. These will help flavor the chicken and the drippings. Position the chicken breast-side up on a rack in the roasting pan, which allows air to circulate around the chicken, promoting even cooking.
- Roast the Chicken: Pour the chicken broth or white wine into the bottom of the pan. This will keep the chicken moist and create a flavorful base for the drippings. Roast the chicken in the preheated oven for about 1 to 1 ½ hours. The general rule is to roast the chicken for 20 minutes per pound, but always check the internal temperature for accuracy.
- Check for Doneness: To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, you can also check by cutting between the leg and the body; the juices should run clear, not pink.
- Rest the Chicken: Once the chicken reaches the proper temperature, remove it from the oven and transfer it to a cutting board. Tent the chicken loosely with aluminum foil and let it rest for 15 minutes. Resting allows the juices to redistribute, making the meat more tender and juicy.
- Serve: After resting, carve the chicken and serve with your favorite sides. The crispy skin and juicy meat make this roasted chicken a satisfying and versatile dish. Enjoy it with roasted vegetables, potatoes, or a fresh salad.
This recipe is perfect for a hearty family dinner or a special occasion. The combination of simple seasonings and high roasting temperature ensures a beautifully crispy skin and succulent meat.