Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 1 head of garlic
- 1/4 cup fresh rosemary leaves
- 1/4 cup fresh thyme leaves
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, cut into wedges
Special equipment needed:
- Roasting pan
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Roast in the oven for 30-40 minutes or until the cloves are soft and golden brown.
3. In a small bowl, mix together the rosemary, thyme, olive oil, salt, and black pepper.
4. Pat the chicken dry with paper towels. Using kitchen twine, tie the legs together and tuck the wings under the body.
5. Rub the herb mixture all over the chicken, making sure to get it under the skin.
6. Place the chicken in a roasting pan and roast in the oven for 1 hour and 15 minutes or until the internal temperature reaches 165°F.
7. Let the chicken rest for 10 minutes before carving. Serve with lemon wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Protein: 34g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 550mg
Substitutions for ingredients:
- Use dried herbs instead of fresh (use 1/3 of the amount)
- Use vegetable oil instead of olive oil
- Use chicken thighs instead of a whole chicken
Variations:
- Add sliced onions and carrots to the roasting pan for a one-pan meal
- Use different herbs such as sage, oregano, or parsley
- Add a tablespoon of honey to the herb mixture for a touch of sweetness
Tips and tricks:
- Make sure to pat the chicken dry before seasoning to ensure a crispy skin
- Let the chicken rest before carving to allow the juices to redistribute
- Use a meat thermometer to ensure the chicken is cooked through
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chicken in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a platter with the roasted garlic and lemon wedges.
Garnishes:
Garnish with fresh herbs such as rosemary or thyme.
Pairings:
Pair with roasted vegetables such as potatoes, carrots, or Brussels sprouts.
Suggested side dishes:
- Roasted root vegetables
- Green salad with a lemon vinaigrette
- Garlic mashed potatoes
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil
- If the chicken is not browning enough, turn on the broiler for the last 5 minutes of cooking
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw chicken
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F
Food history:
Roasting chicken with herbs and garlic is a classic French dish known as "poulet rôti aux herbes de Provence."
Flavor profiles:
The roasted garlic and herbs give the chicken a savory and earthy flavor.
Serving suggestions:
Serve the chicken with a side of roasted vegetables and a green salad for a complete meal.
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