Simple Roast Chicken Recipe
This simple roast chicken recipe is packed with flavour from fresh herbs and butter. You can serve this easy roast chicken on Sundays (Sunday roast), Christmas or thanksgiving. The chicken was perfectly roasted until golden and it remained soft and juicy with crispy skin. The flavours were unbelievable, and this recipe is definitely a keeper. Serve this roast with creamy garlic mashed potatoes, steamed vegetables and homemade gravy
Equipment
- Oven
Ingredients
- 2 kg whole chicken giblet removed 5 lb
- 100 g butter softened
- fresh parsley finely chopped about 1 tablespoon
- rosemary finely chopped about 1 tablespoon
- thyme finely chopped about 1 tablespoon
- 2 medium shallot roughly chopped
- Salt and pepper to taste use less salt if using brined chicken
- zest from 1 lemon cut up the lemon to stuff chicken
- zest from 1 orange about 1 tablespoon, cut up the orange to stuff chicken
Instructions
- Start by preheating the oven at 190C/375FPrepare the roasting pan, place a rack in the roasting pan and set aside.
- Roughly chop the lemon, orange and shallot and set aside (they will be used to stuff the cavity of the chicken)
- Make Herb Butter: add the softened butter to a bowl then followed by the finely chopped herbs, lemon and orange zest, salt and pepper. Give it a good mix until well combined. You can pop the herb butter into the microwave for a few minutes to melt as this can be used too.
- Place the chicken back down on the prepared roasting pan pat dry with kitchen towels and carefully loosen the skin on the breast.
- Divide the herb butter into 2 parts. Using one part to marinate the chicken and the rest would be used to baste it
- Spoon some herb butter under the skin of the chicken, then rub or brush the remaining herb butter all over the chicken and into the cavity if you can manage it. Stuff the cavity of the chicken with the chopped orange, lemon and shallot and tie the legs together (see image for reference)
- Place the chicken in the oven and bake for 30 minutes, take it out of the oven and brush the remaining herb mixture over the chicken, return it into the oven and continue to roast for another 30 minutes then baste the chicken with the juice at the bottom of the pan. Continue to roast the chicken for another 40 to 50 minutes or until golden and skin crispy or when water runs clean when the chicken is pierced. If using meat thermometer, internal temperature must read 65C/165F
- Rest the chicken for about 10 to 15 minutes and serve. While you wait, make a quick gravy with the drippings in the pan.
Notes
How Long To Roast A Whole Chicken
Ideally, the general rule for roasting chicken provided it is cooked at the right temperature is 20 to 30 minutes for every ½ a kilo of a chicken (20 t0 30 minutes for every pound). Example
1 kg whole chicken roast for 1 hour
2 kg whole chicken for 2 hours
2.5 kg whole chicken for 2.5 hours But remember when cooking poultry, it is important that it cooks through before consuming. unlike other type of meat that you can have rare, medium or well done, chicken must be well done before consuming. Raw chicken can make you sick. If you are unsure if bird is completely roasted, pierce the chicken between the body and the legs and if the juice runs our clear then the chicken is well cooked and safe to eat.
1 kg whole chicken roast for 1 hour
2 kg whole chicken for 2 hours
2.5 kg whole chicken for 2.5 hours But remember when cooking poultry, it is important that it cooks through before consuming. unlike other type of meat that you can have rare, medium or well done, chicken must be well done before consuming. Raw chicken can make you sick. If you are unsure if bird is completely roasted, pierce the chicken between the body and the legs and if the juice runs our clear then the chicken is well cooked and safe to eat.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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