Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, sliced
- 1 onion, sliced
- 1 cup chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a small bowl, mix together the olive oil, thyme, rosemary, oregano, paprika, garlic powder, onion powder, salt, and black pepper.
3. Pat the chicken dry with paper towels and place it in the roasting pan.
4. Rub the spice mixture all over the chicken, making sure to get it under the skin as well.
5. Stuff the cavity of the chicken with the lemon and onion slices.
6. Pour the chicken broth into the bottom of the roasting pan.
7. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
8. Let the chicken rest for 10-15 minutes before carving and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 21g
Protein: 34g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 590mg
Substitutions for ingredients:
- You can use fresh herbs instead of dried, but double the amount.
- You can use chicken stock instead of chicken broth.
Variations:
- Add chopped vegetables, such as carrots, potatoes, and celery, to the roasting pan for a one-pan meal.
- Use different spice blends, such as a Cajun or Italian seasoning blend.
- Stuff the cavity with different fruits, such as apples or oranges.
Tips and tricks:
- Make sure to pat the chicken dry with paper towels before seasoning it to ensure a crispy skin.
- Let the chicken rest before carving to allow the juices to redistribute and prevent them from running out.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat the chicken, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with the lemon and onion slices for garnish.
Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
This chicken pairs well with roasted vegetables, such as Brussels sprouts or sweet potatoes.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil to prevent it from burning.
- If the chicken is not browning enough, increase the oven temperature to 450°F for the last 10-15 minutes of cooking.
Food safety advice:
- Always use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
The Bachensteiner Roast Chicken is a traditional German dish that originated in the Bavarian region.
Flavor profiles:
This chicken has a savory and herbaceous flavor with a hint of citrus from the lemon slices.
Serving suggestions:
Serve the chicken with a side of roasted vegetables and a green salad for a complete meal.
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