How to Roast a Chicken
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How to Roast a Chicken
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Learn how to roast a chicken that is both juicy and crispy using lemon, garlic, and herbs to enhance the natural flavor of the bird.
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Ingredients
- 3-5 lb whole chicken
- 1 tbsp all purpose seasoning
Flavor Enhancers
- 1 lemon quartered
- 6 garlic cloves whole
- small bundle of fresh herbs (See Note 1)
Instructions
- Remove the contents from inside body cavity and use to flavor stock or discard.
- Using paper towels, pat dry the inside and outside all over. Do not wash raw chicken (See Note 2). Season your chicken all over and inside the body cavity with All Purpose Seasoning. Insert any optional flavor enhancers in the body cavity.
- Using kitchen twine, tie the two legs together. Place on a platter and refrigerate, uncovered, overnight. If not, place on a large enough skillet to hold the roasting chicken.
- In a preheated 450°F oven roast the chicken until the breast registers 120°F and 135°F in the thighs, about 25-30 minutes for a 3 pound chicken (See Note 3). TURN OFF THE HEAT (See Note 4) and leave the chicken in the oven until the breast registers 160°F and thighs 175°F, about 25-30 minutes (See Note 5).
- Discard lemon, garlic and herbs from body cavity prior to cutting. Although feel free to mash roasted garlic cloves into the pan juices to spoon over when serving.
Notes
- A few sprigs of each fresh herbs to use: parsley, sage, rosemary, thyme.
- Per the CDC: "Washing raw chicken with cold water can spread germs from the chicken to other food or utensils in the kitchen."Washing raw chicken before cooking it can increase your risk of food poisoning from campylobacter bacteria. Splashing water from washing chicken under a tap can spread the bacteria onto hands, work surfaces, clothing and cooking equipment.
- About 30-35 minutes for a 4 pound chicken and 35-40 for a 5 pound chicken.
- This is an excellent trick I learned from Cooks Illustrated. By turning OFF the oven when the meat is midway done allows the chicken to finish cooking very gently. The internal temperature will rise 40°F and will not dry out.
- About 30-35 minutes for a 4 pound chicken and 35-40 for a 5 pound chicken.
Nutrition Information
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Calories
600kcal
(30%)
Carbohydrates
4g
(1%)
Protein
51g
(102%)
Fat
41g
(63%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
Monounsaturated Fat
17g
Trans Fat
0.3g
Cholesterol
204mg
(68%)
Sodium
1736mg
(72%)
Potassium
570mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
387IU
(8%)
Vitamin C
20mg
(22%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 4g | 1% |
| Protein | 51g | 102% |
| Fat | 41g | 63% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 204mg | 68% |
| Sodium | 1736mg | 72% |
| Potassium | 570mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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