Whole Chicken Roast Recipe
Whole Chicken Roast Recipe
Whole Chicken Roast Recipe (NON-VEG RECIPE)
Nothing beats an easy-to-make and even easier to prepare roast chicken! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine for an unbeatable flavor. This Garlic Herb Butter Roast Chicken definitely beats the pants off of any rotisserie chicken! When we roast chicken, we don’t do it with just a sprinkling of salt. No no no…we do it FLAVOUR. There is so much of it in this chicken that beats any restaurant chicken.
Not only does this recipe give you a roast chicken with flavor… it delivers crispy skin, juicy meat, and a nice dinner to go with the ultimate creamy mashed potatoes
Ingredients:
Recipe:
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Step 1
To prepare this main dish recipe, squeeze the lemon in a small bowl and reserve the peel for later use. Now, make a few slits on the breasts and thighs of the chicken. Rub the chicken inside out with salt, black pepper powder, and lemon juice. In a bowl, mix olive oil, paprika, garlic powder, thyme and rub the mixture all over the chicken. Cover the chicken and marinate it for a minimum of 5 hours.
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Step 2
Next, cut the onion into half and along with the leftover lemon peel, put it inside the chicken. Add rosemary sprigs in the slits made earlier. Preheat oven to 250 degrees. Place the chicken in the oven and cook for 45 minutes at 220 degrees Celsius.
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Step 3
Once cooked, place the chicken on a chopping board. Let it rest for 15 to 20 minutes before carving it out. Carve it and then place it on a serving plate. Serve it with some salad to enjoy!
NOTES
For a larger chicken, roast at 430°F (220°C), 0r 400°F (200°C) fan forced, for one hour. Then, reduce oven temperature down to 325 (160°C). Baste and cover the chicken. Roast, basting 2 more times while cooking until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F (75°C) and juices run clear when pierced.
