This is how to bake the most perfect roast chicken ever!
It’s ridiculously easy. This is my own recipe. Prep: About 10 minutes. Baking time 85-90 minutes.
I love garlic and lemon, my recipe has a lot of garlic, but you can add less, it will come out delicious either way.
If you’ve never roasted a chicken before, you simply must try it. It will fill your home with aromatic heaven.
It may save your life. Or at least feed your family full of wholesome, heartwarming and delicious food for a couple of days.
Start with a large baking dish that is deep enough and big enough to fit an average size chicken and some veggies underneath and around it.
The breast comes over very moist this way, the skin brown and crispy and it doesn’t dry out.
1.) A roasting chicken, about 5-6 pounds, mine was 5.5.
I used an organic chicken from the refrigerated section that was already brined with the giblets removed.
2.) Two or more large carrots, I used two very large organic ones.
3.) Half of a very large yellow onion or a whole small to medium one.
4.) Two full bulbs garlic with the skin on. I used organic garlic- note full bulbs, not cloves.
You can alternately use a lot of cloves with the skins removed if you prefer.
5.) Two to three lemons. I used two.
6.) Three tablespoons extra virgin olive oil.
7.) Two tablespoons salted butter.
8.) Four or five small potatoes, I used organic ones.
9.) Optional seasonings: I used garlic powder and garlic salt.
I didn’t use herbs this time, I just wanted a lemony-garlic flavor, but add some fresh or dried herbs before baking if you’re in the mood.
Rosemary and Thyme are popular choices for roast chicken.
Preheat your oven to 425 degrees.
Wash the veggies well but don’t skin them, slice up the raw carrots into thin rounds and ditto the small raw potatoes.
Chop up the onion coarsely, removing the skin first, of course.
Wash the outside of the full garlic bulbs and just chop off the dirty hairy looking end with a good knife.
They will kind of fall apart, remove any excess skin that falls off.
In the bottom of the roasting/baking dish, toss the chopped onion, sliced carrot and potatoes (still raw) in one tablespoon of olive oil and salt and pepper if desired. I used the garlic salt (Lawry’s).
Take the chicken out of the plastic or other packaging and pour out any liquid from the cavity into the sink or garbage can.
Lay the bird on top of the veggies tossed in oil.
Wash your two or three whole lemons very well and cut them in half, removing all the seeds with a knife.
Stuff two of the lemon halves and all of the garlic inside the cavity of the bird.
Tuck the other two to four lemon halves around the sides of the bird with the veggies.
Drizzle the other two tablespoons of olive oil over the veggies and sides of the dish and over the top of the bird.
Lightly massage it over and under the chicken with your clean hands until it’s thinly coated all over with the oil.
Melt the two tablespoons of butter in a small dish (I just microwaved it) and pour it over the top of the chicken.
That will help it brown nice and crispy on the skin!
Now is the time to add your herbs or other seasoning. I just lightly sprinkled organic garlic powder and more of the garlic salt over the top of everything.
Bake the whole thing now uncovered at 425 on a center oven rack for 80-90 minutes.
Just check around 80 to make sure the skin doesn’t burn, but I cooked mine for a whole hour and a half and it was perfect.
Let it sit for 15-20 minutes if you can wait, carefully pull the baked lemons and garlic out of the cavity and squeeze the lemons all over the veggies and pan juices (gravy) and serve.
The leftovers are fab.