For centuries, chicken has been a staple meat option in various homes worldwide. Whether prepared during the festive seasons or prepared to satisfy a craving, it’s undeniably a favorite.
At some point in time, we’ve all prepared chicken using different recipes. But have you tried well-prepared, delicious roasted chicken?
I don’t know about you, but I haven’t met many meat lovers who don’t enjoy roasted chicken. It’s always my top choice if I’m craving some meat, maybe because it’s just so moist and delicious. It’s especially great if it’s homemade when the juices haven’t had the time to stray.
Another reason it’s worth trying out is that the ingredients are pretty easy to acquire, and the recipe is also relatively simple and easy to follow. Let us not forget that you get to be rewarded with its appetizing look and aroma that do a thing or two to your senses.
If you’re wondering how to make it yourself, there’s only one way to find out, and I will show you in a second.
What You’ll Need to Make Roasted Chicken
I’m pretty sure you must be eager to get right to roasting and eating. Yet, knowing what you need to achieve the juicy chicken your mouth desires is essential. So check what you have in your kitchen and plan to cop the rest from the mall.
Delicious Roasted Chicken
- 4 lbs Whole Chicken
- 1 tbsp Thyme
- 1 tbsp Olive Oil
- 1 large Onion
- 1 head Garlic
- 6 mid-sized Potatoes
- 2 large Carrots
- 2 tbsp Salt
- 1 tbsp Black Pepper
- 1 cup Chicken Stock
- 1 mid-sized Lemon
- Preheat your oven to a temperature of 425°F
- Start by adequately washing all the veggies you intend to use, and then proceed to prepare them by chopping them up into smaller sizes suitable for use.
- Cut your onions into one-inch strips instead of chopping them into tiny pieces, so it doesn't dissolve in the oven.
- Slice your carrot into about 1inch sized pieces. Peel and cut your potatoes in half, and then cut each half into two chunks, but if you use small potatoes, you can leave them whole.
- Cut your garlic head into two after it's been thoroughly washed. You don't need to peel it.
- Pour all your cut-up vegetables into a bowl, then add olive oil, ½ tsp of salt, add a tablespoon of olive oil, and ¼ tsp of black pepper to the vegetables, and mix it all up to get the pepper, salt, and pepper on it and keep it aside.
- Get your whole chicken out. If you bought frozen chicken, you'd need to leave it to thaw before use. Get a paper towel and gently dab water off the chicken, don't forget to dab in between the legs.
- If you bought the chicken, it'd probably have some innards stuck in it. Open up the chicken with your fingers, and take out whatever was stashed there.
- Put your chicken in the pan you'll be using to roast it. Place it with the chicken breasts facing up in preparation for seasoning.
- Put ½ tsp of black pepper inside the chicken, add ½ tsp of salt, add ½ tsp of thyme, and ½ of your garlic head. All the stuffings contribute to the fantastic flavor and taste of the chicken.
- Use your food brush and rub 3 tbsp of melted butter all over the chicken. Once again, don't forget to get the butter between the chicken legs and into any other hidden surface. Rub it in the chicken's cavity too.
- Then sprinkle about ½ tsp of black pepper, ½ tsp of thyme, and 1 tsp of salt gently all over the front of the chicken. Turn the chicken around and repeat the same process for the back.
- Pour all your cut-up veggies and spice mix into the pan. Add a little chicken stock, too. It'll help protect the back of the chicken and give it juices and flavors to absorb while it roasts. Tuck the chicken wings behind so it doesn't burn up.
- Place your chicken roasting pan on the middle rack in your preheated oven, so it roasts evenly.
- Use an oven-friendly thermometer if you have one. Put it in the chicken thigh or breast, so you'll know when it's ready once it gets to a temperature of 165°F - 175°F.
- Allow your chicken to roast for about 70 - 75 minutes. Take it out and allow it to just sit for about 20 minutes.
- It’s best to bake/roast chicken at high temperatures between 400°F and 425°F if you want a juicy chicken.
- If your chicken breast is browning too quickly, use a folded foil to place on top of it to slow it down.
- You can use olive oil instead of butter to rub all over the chicken’s body.
- If you don’t want your vegetables to get very soft, wait till the chicken has been in the oven for 30 – 45 minutes before you add your vegetables.
- If you have other spices and vegetables you want to experiment with, do so. Be sure to add them in at the same time as others.
What Can The Juicy Roasted Chicken Be Served With?
While chicken is incredible, it can be monotonous to eat by itself. Knowing what to eat with it can solve that little problem. It can be served with lots of other dishes like:
- Dinner Rolls
- Mashed potatoes
- Sweet potatoes
- Delicata Squash
- Roasted Broccoli
- Orzo To Pilaf
- Macaroni salad
- Garden salad
- Mac and cheese with white cheddar
How To Store And Reheat
This is usually a meal that shouldn’t have leftovers, but just in case you have some pieces, take the flesh off the bone, put it into a plastic container, and store it in the fridge for a couple of days.
When you’re ready to reheat the chicken, add some water, put it in a covered container, and allow it to warm up.