Farah's Roast Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
102 kcal
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Course
Main Course
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Cuisine
American
Farah's Roast Chicken
Description
This roast chicken recipe begins by preparing a marinade combining olive oil, yellow mustard, honey, crushed garlic, dried rosemary, red pepper flakes, lemon zest, and lemon juice. The chicken is split down the back and arranged breast-side up, with the wings tucked and the drumsticks positioned outward for even roasting. Whole garlic cloves and juiced lemon halves are placed under the chicken to release flavor during cooking. The chicken is seasoned with salt and pepper before the marinade is brushed liberally over the exposed skin, ensuring a well-coated surface.
Roasting at 375 degrees Fahrenheit allows the chicken to cook evenly, developing a golden skin infused with the marinade's herb and citrus notes. The honey adds a subtle sweetness balanced by the sharpness of mustard and lemon, while rosemary and red pepper flakes introduce herbal and mild heat components. The optional head of garlic can be roasted alongside, mellowing its flavor and enhancing aroma.
This roast chicken serves well as a centerpiece entree, suitable for family meals or special occasions, paired simply with side vegetables or grains. It yields tender, juicy meat with flavor complexity from the combination of spices, herbs, citrus, and honey.
Ingredients
- 1 whole chicken 4-5 pounds, split down the back
- 1/4 cup olive oil
- 2 teaspoons yellow mustard
- 2 teaspoons honey
- 1 teaspoon garlic crushed
- 1 teaspoon rosemary crushed in hand to release flavor, dried
- 1/2 teaspoon red pepper flakes crushed
- 1 medium lemon
- 1/4 teaspoon lemon zest fresh
- 6 cloves garlic
- salt to taste
- black pepper to taste
- 1 head garlic (optional)
- parsley fresh, lemon wedges for garnish
- lemon fresh, lemon wedges for garnish
Instructions
- Preheat oven to 375 degrees F, place a rack in the center of your oven and lightly grease your roasting pan. Whisk together olive oil, mustard, honey, crushed garlic, rosemary and red pepper flakes in a bowl. Rinse and dry the lemon; zest ¼ tsp of lemon peel into the olive oil mixture. Cut the lemon in half and juice it, add the lemon juice to the olive oil mixture. Reserve lemon. Use a fork to stir olive oil mixture until well combined.Rinse chicken, pat dry. Place chicken breast side up in a roasting pan. Turn drumsticks so that the end tips are facing outward and tuck wings behind the chicken. Tuck the juiced lemon halves and the 6 whole garlic cloves underneath the chicken below the breast, so they will release their aroma into the chicken as it cooks. Season chicken with salt and pepper, then brush the olive oil mixture liberally all over the exposed parts of the chicken. Be sure to use all of the olive oil mixture.
- If you’d like to roast a head of garlic with the chicken, slice the top of the garlic head off to reveal the cloves and place it root side down in the roasting pan. This roast garlic will turn out tender, savory and aromatic, perfect for spreading on crackers or toasted bread slices.
- Cover roasting pan with foil and pierce the outer edges of the foil a few times. Alternatively you may cover it with parchment paper, but foil offers the best protection for those little bits of garlic and the chili flakes, which have a tendency to burn.
- Place the covered roasting dish in the oven on the center rack and roast for 80-100 minutes, depending on the size of your chicken. Rotate the roasting dish 180 degrees once during cooking to ensure even heat distribution. Chicken is done when internal temperature reaches 170 degrees F as measured by a food thermometer. Remove foil or parchment for the last 20 minutes of cooking to make the skin brown and crispy. Serve on a platter garnished with fresh parsley and lemon wedges.
Notes
- Use a roasting pan with a rack and lightly grease it to prevent sticking.
- Ensure chicken is well dried before applying marinade for better browning.
- If preparing gluten free, use certified gluten free mustard to maintain safety.
- Roasting lemon halves and garlic beneath the chicken amplify flavor without overpowering the meat.
- Adjust seasoning to taste with salt and pepper before roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 5g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 23mg | 1% |
| Potassium | 36mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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