Roast Chicken
Simple but wholesome!
このレシピの生い立ち
Roast turkey is a popular main during the holiday season, but it's too much for four, so a whole chicken is good :-)
Roast Chicken
Simple but wholesome!
このレシピの生い立ち
Roast turkey is a popular main during the holiday season, but it's too much for four, so a whole chicken is good :-)
アプリでひらく作り方
- 1
NOTE: My chicken weighed 3.8lb.
- 2
Take the chicken out of the fridge 30-45 mins before cook.
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- 3
Remove any leftover feather pins. Pat it dry w/ paper towel.
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- 4
NOTE: DON'T wash the chicken to avoid contaminating the sink
- 5
Set the oven rack in the lower third of the oven.
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- 6
Preheat the oven to 425F.
- 7
Prepare your roaster.
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- 8
Generously season with salt and pepper inside the chicken.
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- 9
Stuff the cavity with garlic/lemon/celery/thyme/rosemary.
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- 10
Spread and rub the butter all over the chicken.
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- 11
Sprinkle salt and pepper all over the chicken.
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- 12
Use kitchen twine to tie the legs together.
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- 13
Tuck wing tips under the chicken to prevent it from burning.
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- 14
Place the sliced onions in a roasting pan and pour in wine.
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- 15
Place the chicken (breast side up) on top of the onions.
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- 16
Roast the chicken for 15 minutes.
- 17
Reduce the oven temperature to 350F.
- 18
Add carrots and potatoes around the chicken.
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- 19
NOTE: Continue cooking for 20 mins per pound.
- 20
Baste the chicken with pan juice twice (30 min, 1hr mark).
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- 21
Roast for 1hr or until the internal temperature is 165F/75C.
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- 22
NOTE: Check the thickest part of the thigh.
- 23
Remove from the oven, and cover with aluminum foil.
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- 24
Let it rest for at least 20 minutes before carving.
- 25
NOTE: This allows the juice to be reabsorbed into the meat.
コツ・ポイント
Bring the chicken to room temp before cooking. Start at a high oven temp, then reduce the heat to keep the perfect temp.
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