The Roast Chicken recipe is now available on my highlights. I had so much fun making this lovely bird, I hope you do too! Do tag me when you decide to try it. Happy Tuesday! 🥰
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 356°F (180°C).
Pat the chicken dry with paper towels.
In a small bowl, add butter, garlic, dried spices, and salt. Mix well.
Rub the mixture inside and outside of the chicken.
Stuff the chicken with garlic, pepper, onions, rosemary, and thyme.
Tie the legs together with kitchen twine. Set aside.
Season the vegetables we are going to roast with the dry spices. Mix well using your hands.
Transfer the veggies into a large baking tray greased with butter.
Make a place for the chicken in the middle.
Roast the chicken in the preheated oven for about an hour at 180 degrees.
Let the chicken rest for 10 minutes before carving.
For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of roasting.
Use a meat thermometer to ensure the chicken is cooked to the right temperature.
How do I know when the chicken is done?
The chicken is done when the internal temperature reaches 165°F (74°C).
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary, but fresh rosemary gives a more aromatic flavor.
What can I serve with roast chicken?
Roast chicken pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
How do I store leftover roast chicken?
Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days.
Can I use this recipe for a larger chicken?
Yes, but you may need to adjust the cooking time accordingly.
