Roasted chicken is a classic dish that is loved for its simplicity, versatility, and delicious taste. It is a whole chicken that is seasoned, usually with salt and pepper, and then roasted in an oven until cooked through and the skin is golden brown and crispy.
One of the benefits of roasted chicken is that it can be cooked in a variety of ways, depending on personal preference. The chicken can be seasoned with herbs, spices, or marinades to add different flavors, and it can be cooked with or without vegetables.
When it comes to cooking a roasted chicken, the most important thing is to make sure that the chicken is cooked to the proper temperature (165°F or 74°C) in the thickest part of the bird to avoid any food-borne illness.
Consume roasted chicken
The meat from a roasted chicken can be used in a variety of ways, from being eaten as is, to being shredded or diced for salads, sandwiches, and soups. Leftover roasted chicken can be stored in the refrigerator for up to 3 days, or in the freezer for up to 4 months.
Roasted chicken is a great option for a weeknight dinner, a special occasion, or for meal prepping. It is easy to make, and it is a great way to feed a crowd. It is also a great option for those who are looking for a healthy and low-carb meal.
Overall, Roasted chicken is a simple and delicious dish that is easy to make and can be enjoyed in many ways. It's a classic dish that has been enjoyed for generations and will continue to be loved for its simplicity, versatility, and delicious taste.
Ingredients:
- 1 (4-5 lb) whole chicken
- Salt and pepper
- 2 tbsp olive oil or melted butter
- 2 cloves of garlic, minced
- 2 tbsp fresh herbs (such as thyme, rosemary, or parsley), chopped
- Lemon wedges (optional)
Directions:
- Preheat your oven to 425°F (220°C).
- Remove the giblets from the chicken and pat the chicken dry with paper towels.
- Season the chicken inside and out with salt and pepper.
- In a small bowl, mix together the olive oil or melted butter, minced garlic, and chopped herbs.
- Using your fingers, gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin.
- Rub the herb mixture under the skin, spreading it evenly over the breast and legs.
- Place the chicken on a rack in a roasting pan and tuck the wing tips under the body of the bird.
- Roast the chicken for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the bird (usually the thigh).
- Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
- Serve with lemon wedges if desired. Enjoy!
Note: You can also add some vegetables like carrots, onions, and potatoes around the chicken in the roasting pan, to make a one pan meal.
