Perfect Roast Chicken
Ingredients:
- 1 whole chicken, around 3 1/2 to 4 pounds, patted dry
- Kosher salt
- Freshly Ground Black Pepper
- 1 yellow onion, quartered
- 1 lemon quartered
- 1 head of garlic, cut crosswise
- 1 bunch of herbs, thyme and tarragon
- 3 Tbsp butter, melted
Directions:
- Prep the chicken. Rinse the chicken and pat dry. Loosen the skin on top of the breast and season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken over night, uncovered for a few hours up to overnight. (This allows the chicken to become seasoned as well as dry out for extra crispy skin.)
- When ready to cook, heat the oven to 450 degrees and take the chicken out of the fridge for at least 30 minutes. Stuff the cavity with onion, lemon, garlic, and herbs. Brush the chicken with melted butter and season again with salt and pepper. Tuck the wings under the chicken and tie the legs together with twine (if you have.)
- Roast for 50 minutes to 1 hour, until the juices run clear. Allow the chicken to rest for 10-15 minutes before carving.
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Caitlin's Recipes
September 13, 2024 –