Description
Ingredients:
- 1 whole chicken (about 1.5 to 2 kg)
- Salt (about 15-20 grams, or to taste)
- Freshly ground black pepper (about 5 grams, or to taste)
- Olive oil or melted butter (about 50 ml)
- 4 garlic cloves, minced
- 1 lemon, halved
- Fresh herbs (such as thyme, rosemary, or parsley), about 10-20 grams
- 1 onion, quartered
- 500 grams of potatoes, to roast alongside (optional)
- Carrots or other root vegetables, about 300 grams (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 200°C (or 180°C for fan ovens).
- Prepare the Chicken:
- Remove the chicken from the fridge and allow it to come to room temperature for about 30 minutes.
- Pat the chicken dry with paper towels to ensure crispy skin.
- Season the Chicken:
- Generously season the inside and outside of the chicken with salt and pepper.
- Rub the chicken with olive oil or melted butter for extra flavor and crispy skin.
- Stuff the cavity with the minced garlic, halved lemon, and a handful of fresh herbs.
- Prepare for Roasting:
- Place the quartered onion in the bottom of a roasting pan to create a bed for the chicken. This will add flavor and help keep the chicken elevated.
- If using, quarter the potatoes and other vegetables and arrange them around the chicken in the roasting pan. Drizzle them with olive oil and seasoning.
- Roast the Chicken:
- Place the chicken breast side up in the roasting pan.
- Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 75°C at the thickest part of the thigh, and the juices run clear when pierced with a skewer.
- Baste (Optional):
- If desired, baste the chicken with the juices from the pan every 20-30 minutes to keep it moist.
- Rest the Chicken:
- Once cooked, remove the chicken from the oven, cover it loosely with aluminum foil, and let it rest for about 15-20 minutes. This helps the juices redistribute.
- Serve:
- Carve the chicken and serve with the roasted vegetables. You can also make a gravy or sauce from the pan drippings if desired.
Tips
- For added flavor, you can marinate the chicken hours or even a day beforehand with garlic, herbs, and a squeeze of lemon juice.
- For crispy skin, you can leave the chicken uncovered in the fridge for a few hours before roasting to dry out the skin.
- Feel free to customize with your favorite herbs and spices.
