Roasting chicken is as easy as finishing off the whole thing! With this recipe, you can guarantee a fool-proof roasted chicken. Feel free to roast the chicken to your preference. If you want a fall-off-the-bone chicken, I suggest roasting the chicken between 300 and 350 degrees. If you are like me who wants firmer meat and crispy skin, then roast the chicken at 425 degrees F.
Ingredients
1 (5 to 6 pounds) whole chicken, patted dry
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1 whole head garlic, halved crosswise
1/2 cup chicken stock or water
1 lemon, quartered
1 onion, sliced (optional)
Salt and fresh ground pepper
Small bunch fresh herbs, such as thyme, rosemary, and sage, optional
HOW TO MAKE SIMPLE WHOLE ROASTED CHICKEN WITH LEMON
Step 1: Sprinkle salt and pepper on the entire chicken both inside and out. If time permits, keep the chicken in the fridge for at least an hour (or overnight), covered.
Step 2: Ready the oven and preheat it to 425 degrees F or 218 degrees C.
Step 3: To the bottom of a roasting pan, add the onions, evenly scattering them.
Step 4: On top of the onions, pour the stock. Add the chicken and stuff it with lemon wedges, herbs, and garlic. Tie the legs of the chicken together using kitchen twine.
Step 5: Roast in the preheated oven for an hour, making sure to spoon the juices over the chicken a couple of times.
Step 6: Continue roasting the chicken until the internal temperature of the chicken reached 165 degrees F and the juices run clear. This takes about 20 to 30 minutes more.
Step 7: Remove from the oven when done and allow the chicken to rest for about 10 minutes. Then, slice and serve. Enjoy!
Note:
Keep in mind that the roasting time of the chicken varies depending on the weight of the chicken. For this recipe, I used 6-pound chicken.
Nutrition Info:
Calories 336 | Protein 46 g | Carbohydrate 5 g | Dietary Fiber 1 g | Total Sugars 1 g | Total Fat 14 g | Saturated Fat 4 g | Cholesterol 170 mg
Ingredients
- 1 (5 to 6 pounds) whole chicken, patted dry
- 1 whole head garlic, halved crosswise
- 1/2 cup chicken stock or water
- 1 lemon, quartered
- 1 onion, sliced (optional)
- Salt and fresh ground pepper
- Small bunch fresh herbs, such as thyme, rosemary, and sage, optional
Instructions
Step 1: Sprinkle salt and pepper on the entire chicken both inside and out. If time permits, keep the chicken in the fridge for at least an hour (or overnight), covered.
Step 2: Ready the oven and preheat it to 425 degrees F or 218 degrees C.
Step 3: To the bottom of a roasting pan, add the onions, evenly scattering them.
Step 4: On top of the onions, pour the stock. Add the chicken and stuff it with lemon wedges, herbs, and garlic. Tie the legs of the chicken together using kitchen twine.
Step 5: Roast in the preheated oven for an hour, making sure to spoon the juices over the chicken a couple of times.
Step 6: Continue roasting the chicken until the internal temperature of the chicken reached 165 degrees F and the juices run clear. This takes about 20 to 30 minutes more.
Step 7: Remove from the oven when done and allow the chicken to rest for about 10 minutes. Then, slice and serve. Enjoy!
Notes
Keep in mind that the roasting time of the chicken varies depending on the weight of the chicken. For this recipe, I used 6-pound chicken.
