Cooking Basics: Golden Roast Chicken
Would you believe us if we told you this only required 15 minutes of prep before throwing in the oven and letting it do its thing? Roasting a chicken is easier than it sounds, y'all!
Notes from the LHTC Team:
I am a strict rotisserie-chicken-from-the-deli type of person. I avoid raw chicken at home when possible because it often feels a little high maintenance. Also, germs. But I'm hear to tell you this roast chicken was one of the easier things we've prepped on this blog and honestly turned out super moist. We used fresh lemon and garlic to stuff the inside and brushed the outside with liberal amounts of butter, herbs and salt and pepper before tossing in the oven for a little over an hour to get crispy and golden. That's it!
Homemade Roast Chicken
Servings: 4-6 | Prep Time: 15 Minutes | Cook Time: 80-90 Minutes
1, 5-6 pound Roasting Chicken
1 head Garlic, sliced in half
1 Lemon, quartered
1/4 cup Butter, melted
1 teaspoon dried Parsley
1 teaspoon dried Oregano
1/2 teaspoon Garlic Powder
Salt and Pepper
1. Preheat the oven to 425ºF. Remove the chicken giblets and rinse the chicken well, inside out. Pat dry and liberally salt and pepper the inside of the chicken. Stuff the cavity with the garlic halves, lemon quarters and liberally sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wings under the chicken.
2. Place the chicken in a roasting pan. Stir together the melted butter, dried parsley, dried oregano and garlic powder. Brush the outside of the chicken with the butter mixture and sprinkle again with salt and pepper.
3. Place chicken in the oven and bake for 1 1/2 hours - or until the internal temperature reads 165F. Remove from oven and tent with foil 20 minutes before slicing and serving.