Roast Chicken Recipe

One of those dishes that could be considered a part of the global gastronomic culture. Because almost every culture has a recipe for roast chicken. Whether with some sauces or others with or without skin with or without various herbs spices vegetables citrus fruits liqueurs or not this baked chicken recipe is regarded as one of the world’s best.

It boils the chicken in its own juices and fat accompanied or seasoned with aromatic herbs and/or vegetables. Rotisseries are the best way to cook them. You know, the ones where the chicken is crossed by an iron, causing it to turn and allowing the juices and fat to spread throughout the piece. But the most common method at home is to roast it in the oven placing the chicken on a tray and exposing it to the heat source for a set amount of time

Despite its simplicity this recipe has several variations and while this version is basic and simple it guarantees juicy flavorful meat with an extra crunchy skin. You can find more baked chicken recipes on the blog, though not whole as in this case, ranging from traditional chicken thighs in this case with lemon to one of my favorite parts, the famous baked wings with barbecue sauce.

If you have leftovers you can make delicious chicken croquettes like the ones we made with the leftover roast chicken, a chicken mince soup or a filling for an incredible chicken lasagna. The result with the whole chicken is exceptional if this happens to you as it did to me you will find it difficult to stop enjoying this recipe I assure you that it is delicious.

Yield: 2

Roast Chicken Recipe

roast chicken recipe

One of the simplest chicken recipes as well as one of the tastiest and most cost-effective is roasted or baked chicken.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1 free-range chicken (about 1,600 g. Approximately)
  • 1 lemon
  • 60 ml. extra virgin olive oil
  • 1 tablespoon dried thyme
  • 3 garlic cloves
  • Salt and freshly ground black pepper (to taste of each house)
  • 4 medium potatoes (one per person)

Instructions

    1. The first step is to thoroughly clean the chicken of any remaining fat and entrails. We will take special care to remove any remaining feathers. The chicken must be dried in the oven so that it does not begin to cook during the baking process what we want is for it to be done well.
    2. We crush the black pepper and salt in a mortar. We used this mixture to coat the chicken completely both inside and out. We cut the lemon in half and squeezed some of its juice over and inside the chicken. The remainder of the lemon is set aside.
    3. In a glass combine the oil and the thyme. We paint the chicken inside and out with the mixture using a kitchen brush. We keep the extra virgin olive oil that is left over.
    4. We place the chicken on a baking sheet and insert the lemon halves. We also stuff the chicken with peeled and crushed garlic cloves.
    5. We peel the potatoes, slice them, and arrange them on the tray.
    6. We use the leftover thyme oil to water both the chicken and the potatoes.



Notes

  • Isn't it a simple recipe? Those of you who have already prepared it has told me that all of the tips are extremely helpful in achieving a successful outcome.
  • And it's not just putting it in the oven and waiting, as most people do. To make a good roast chicken with a crunchy crust and juicy breasts, just remember a few tricks and you'll have a truly perfect roast.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 341Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 20mgSodium 108mgCarbohydrates 40gFiber 5gSugar 3gProtein 10g
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