Modern Classics: Golden Roast Chicken
Would you believe me if I told you this recipe only requires 15 minutes of prep before throwing it in the oven and pouring yourself a nice glass of wine? Roasting a chicken is easier than it sounds, and simply delicious! It's just what we need in these mad times. Comfort food.
Fresh lemon and garlic are used to stuff the inside and liberal amounts of butter, herbs, garlic powder, salt, and pepper are used to brush the outside before tossing in the oven for a little over an hour to get crispy, golden, and tender. That's it. It's the perfect meal for one to four with leftovers. Think chicken salad, chicken pot pie and chicken sandwiches. More meals mean less trips to the grocery store!
Modern Classics: Golden Roast Chicken
Servings: 4-6 | Prep Time: 15 Minutes | Cook Time: 80-90 MinutesIngredients:
- 1 5 to 6-pound Roasting Chicken
- 1 head Garlic, sliced in half
- 1 Lemon, quartered
- 1/4 cup Butter, melted
- 1 teaspoon dried Parsley
- 1 teaspoon dried Oregano
- 1/2 teaspoon Garlic Powder
- Salt and Pepper
- Preheat the oven to 425˚F. Remove the chicken giblets and rinse the chicken well, inside out. Pat dry and liberally salt and pepper the inside of the chicken.
- Stuff the cavity with the garlic halves, lemon quarters and liberally sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wings under the chicken.
- Place the chicken in a roasting pan. You can place it breast side up, as is the traditional way, or breast side down.
- Stir together the melted butter, dried parsley, dried oregano, and garlic powder. Brush the outside of the chicken with the butter mixture and sprinkle again with salt and pepper.
- Place the metal tip of a probe thermometer into the thickest part of the thigh. Plug it in to the thermometer's base and set the alarm for poultry or 165˚F.
- Place chicken in the oven and bake for about 1 1/2 hours until the probe thermometer alarm goes off or an instant read thermometer reads 165˚F. Another great trick that lets you know when your roast chicken is done is to "shake its hand". Or more accurately, shake its leg. Use tongs to grab the end of the leg bone and move it back and forth. If it moves freely, to the point where you could almost pull it off, that bird be done!
- Remove from oven and tent with foil 20 minutes before slicing and serving.
Need a quick salad to round out your meal? No worries, we got you. Try our Spring Salad with Asparagus, Cucumbers and Peas.
Here is a roasting pan, two baking dishes and a thermometer we can't live without. Perfect for this recipe and many more.
Cuisinart Stainless 16" Roasting Pan with Rack is capable of roasting, small beef roasts to whole chickens and turkeys, and everything in between. Two sturdy, cast stainless steel handles are double riveted for a long life and secure portability to and from the oven. A curled rim allows for drip-free pouring. At $69.95 it's a bargain. More Info »
Emile Henry Baking Dishes are modern classics. The 13" x 9" premium glazed ceramic makes a fine roasting dish, as well as a casserole and lasagna pan. Handsome and versatile. This one is just $49.95 and is available is 3 colors, although the Twilight (dark blue) is currently sold out. More Info »
Pyrex Basics Glass Baking Dish. Everyone should own this pan. It has a 3-quart capacity and measures an ample 16.5" x 9.5", perfect for roasting, baking (think lots of brownies), and broiling. Versatile and affordable at only $14.99. More Info, please »
The best way to monitor the temperature of your roast without compromising the temperature of your oven is by using the CDN Combo Probe Thermometer, Timer & Clock. Each time you open your oven door, cold air rushes in. Your oven must then reheat itself in order to keep the air at a constant temperature inside. More info »