Friday, August 20, 2021

Roast Chicken 101...Featuring Knock-You-Socks-Off Lemon-Herb Roasted Chicken #healthy2021 #roastchicken #chicken #kitchen101

Let’s face facts, my friends. Roasted chicken can be a thing of beauty…or it can be a dry, tasteless mess. Today, I’m sharing my technique for ensuring your roasted chicken comes out of the oven with crispy golden skin and juicy, flavorful meat. Once you have a few simple tricks up your culinary sleeve, you’ll be ready to make the perfect roasted chicken. My Knock-Your-Socks-Off Lemon-Herb Roasted Chicken is flavorful and juicy – even the breast meat! All you need is 5-10 minutes to prep your bird...then your oven does the rest of the heavy lifting for you! After several years of trial and error, here are my tips for roasting a perfect chicken:
  1. Start with the best chicken you can get your hands on -- free range, organic, or locally farm raised are best.
  2. Flavor and season your chicken on the outside AND the inside. I rub my bird down with herbs, salt, and pepper. Then, I stuff it with flavorful aromatics.
  3. Roast your chicken in a Dutch oven. I start out cooking it covered, then remove the lid for the final 10-15 minutes to ensure the skin is crispy and golden brown.
  4. The key to juicy meat -- even breast meat? Let your chicken rest for 10-15 minutes before carving. This allows the juices to redistribute back into the meat -- which results in the juiciest meat possible!
Wait until you see how tasty this citrusy-herbal roasted chicken recipe's sure to become a staple recipe in your dinner rotation!
Lemon-Herb Roasted Chicken
a Weekend Gourmet original
Ingredients (makes four servings:
  • 2-to-3 lb. whole chicken
  • 1 lemon, cut into four wedges
  • 1 small shallot, quartered
  • 4 garlic cloves, smashed
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/2 tsp. each salt and pepper
  • 1 TBS + 1 tsp. olive 
For the spice rub:
  • 1 tsp. fresh lemon zest
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 TBS chopped parsley
  • 1 tsp. chopped cilantro
  • 1 TBS chopped basil
  • 1 tsp. fresh thyme 
Step 1: Preheat oven to 375℉. Thoroughly rinse the inside of the chicken with cold water and drain. Sprinkle the inside of the chicken with 1/2 tsp. of kosher salt and 1/2 tsp. black pepper. Stuff the chicken with the lemon, shallot, garlic, thyme, and rosemary.
Step 2: Combine the spice rub ingredients in a small bowl. Rub the mixture all over the outside of the chicken, making sure to get some underneath the skinAdd the olive oil to the bottom of a 5-quart Dutch oven. Carefully place the chicken in the Dutch oven, breast side down. Cover and bake for 1 hour. Remove the Dutch oven lid and flip the bird over so the bottom side can brown. Bake 10-15 minutes longer, until the skin is golden and the juices run clear when the chicken is pierced with a fork.
 Step 4: Carefully remove the chicken from the Dutch oven and transfer to a serving platter. Remember to let the cooked chicken rest for 10-15 minutes before carving. Serve the chicken with your favorite sides. These days, I like to serve with a simple salad and mashed cauliflower puree. 

That’s it…so simple, but so very flavorful! The aromatics stuffed inside the bird give the meat a gentle flavor, and the spice blend gives the skin and meat a punch of flavor too. This chicken comes out perfectly moist and flavorful, even the finicky breast meat! If you have any chicken leftover, it makes excellent chicken salad the next night. I hope you’ll give this roasted chicken recipe a try and let me know how it comes out. 

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