Here is my favorite recipe for perfect roast chicken! Such a great Sunday dinner! Growing up Sunday dinner was very important in my family and this recipe is near and dear to my heart, my mother used to make it for Sunday dinners! ♥
Prep time 20 min
Cooking time 2 hours
Resting time 20 min
total time 2 hours 40 min
Serves 2-4 people
Ingredients ♥
1 5-6 lb whole fryer chicken
6 tablespoons (3/4 stick) margarine, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Directions ♥
Preheat the oven to 425 degrees F.
For the margarine spread: In a small bowl, (I use my kitchen-aid mixer), combine the margarine, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
Set timer for 2 hours, in a half hour turn down oven temp to 350 and baste every half hour. (If you have a diff size chicken key is for every 20 minutes=1 lb.)
For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F Let the chicken rest for 20 minutes. Put foil over it while resting.
Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.♥
Prep time 20 min
Cooking time 2 hours
Resting time 20 min
total time 2 hours 40 min
Serves 2-4 people
Ingredients ♥
1 5-6 lb whole fryer chicken
6 tablespoons (3/4 stick) margarine, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Directions ♥
Preheat the oven to 425 degrees F.
For the margarine spread: In a small bowl, (I use my kitchen-aid mixer), combine the margarine, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
Set timer for 2 hours, in a half hour turn down oven temp to 350 and baste every half hour. (If you have a diff size chicken key is for every 20 minutes=1 lb.)
For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F Let the chicken rest for 20 minutes. Put foil over it while resting.
Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.♥
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