Easy Roast Chicken
August 16, 2017
Roast chicken is maybe always this easy, I'm not sure. Because until recently, I just never attempted to roast a whole chicken. I've cooked Christmas turkeys, but this was a first and it was delightfully straightforward. Only ten minutes of preparation and then you get to leave it for 1,5 hours. Here's the deal:
Ingredients:
1 whole chicken
2 lemons
6-8 cloves of garlic
2 Tbsp of butter
Salt and Pepper
Directions:
- Preheat oven to 220C/425F
- Rinse chicken and pat dry
- Place in large roasting pan
- Sprinkle generously with salt and pepper
- Cut one lemon in half and cut the other into slices or quarters
- Take one of the lemon halves and squeeze juice inside chicken cavity
- Fill cavity with lemon slices/quarters and 5-6 cloves of garlic
- Brush outside of chicken with melted butter and sprinkle salt and pepper again
- Squeeze other lemon half over the chicken and place remaining garlic cloves in the pan
- Roast uncovered for an hour and a half until the skin is golden and crispy and the thigh easily pulls away when cut
Optional: Add other seasoning like thyme, rosemary, etc.
You can throw veggies into the pan about 20 minutes before it's done or prepare any other side in time for the roasting to be done. We've eaten this with a side of green beans and carrots. And it's delicious! I actually think it's better than rotisserie chicken from the grocery store. And I love that if I just take 10 minutes to prepare it and wash some vegetables, that I get to have an amazing, home-cooked meal while really doing nothing but mostly waiting. Enjoy!
0 comments