Roasted Whole Chicken
Juicy, crispy whole chicken. Seasoned with butter, spices and herbs.
Servings 6
Calories 291kcal
Ingredients
- 2 kilograms whole chicken (2,4 pounds)
- 75 grams butter softened
- 4 cloves garlic crushed and minced
- ½ teaspoon rosemary
- ½ teaspoon tarragon
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon basil
- salt
- fresh ground black pepper
Vegetables for Roasting
- 6 medium potatoes peeled and wedged
- 2 carrots peeled and chopped
- 1 onion quartered
- 2 cloves garlic cloves
- 1 lemon sliced
- 2 tablespoons olive oil
- ¼ teaspoon thyme
- ¼ teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon tarragon
- ½ teaspoon basil
- ½ teaspoon rosemary
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 220°Celsius (430° F) top and bottom with fan.
- First prepare the seasonings. Add all in a small bowl and mix with softened butter.
- Remove all packaging from the chicken, cut off any excess fat and pluck feathers if any. Wash rubbing inside and out of the chicken. Pat dry with paper towels.
- Sprinkle the chicken inside and out generously with salt and fresh ground black pepper.
- Then spread and rub all around, including the inside of the chicken with the seasoning mix.
- Without ripping the skin, carefully separate the skin from the flesh with your finger, a chopstick or the back of a teaspoon and push in the seasoning mix for extra flavor.
- Place on the grid rack in the middle of the oven.
- Place the oven tray filled with seasoned vegetables for roasting right under the chicken. Just mix everything listed in the ingredients under roasted vegetables and toss into the tray.
- Cook at 220°Celsius (430° F) for 15 minutes, then reduce to 190° Celsius (375° F) for the remainder of the roast.
- Baste with the chicken's own juice after half an hour.
- Roast for between an hour to an hour and a half, until golden and crispy - depending on the performance of your oven.
- Do not cover. If possible check internal temperature from the thickest part of the chicken to reach 75° Celsius (165° F).
- When you take the chicken out of the oven, let rest for 10 minutes and serve while still warm.
- Drizzle with juices and serve with roasted vegetables.
Notes
Poke chicken if not sure it is ready, if juices run clear this is a sign that the chicken is done.
If you want extra juiciness wet the chicken half way with its own juice half way the roasting time.
Use fresh herbs if available, otherwise use dry.
Do not forget to tuck the wing tips under the chicken so they do not get burnt. You may want to tie the drumsticks to make the chicken look fancier, not a must.