Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 1 lemon, sliced
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 425°F.
2. Rinse chicken and pat dry with paper towels.
3. In a small bowl, mix together minced garlic, olive oil, salt, black pepper, thyme, and rosemary.
4. Rub the garlic mixture all over the chicken, including under the skin and inside the cavity.
5. Stuff the cavity with lemon slices.
6. Place the chicken in a roasting pan, breast-side up.
7. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
8. Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Oven temperature: 425°F
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 360
- Fat: 21g
- Carbohydrates: 2g
- Protein: 39g
Substitutions for ingredients:
- Fresh herbs can be used instead of dried herbs.
- Lime or orange slices can be used instead of lemon slices.
Variations:
- Add chopped vegetables, such as carrots and potatoes, to the roasting pan for a one-pan meal.
- Use different herbs and spices, such as paprika or cumin, for a different flavor profile.
Tips and tricks:
- Make sure to let the chicken rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Baste the chicken with the pan juices halfway through cooking for a more flavorful and moist chicken.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
- Garnish the chicken with fresh herbs, such as parsley or thyme.
- Serve the chicken on a platter with roasted vegetables.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Green beans with garlic and lemon
- Quinoa salad
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil.
- 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:
- Make sure to wash your hands and all utensils that come into contact with raw chicken.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Roast chicken is a classic dish that has been enjoyed for centuries.
Flavor profiles:
- The lemon and garlic add a bright and savory flavor to the chicken, while the herbs add depth and complexity.
Serving suggestions:
- Serve the chicken on a platter with lemon wedges and fresh herbs for a beautiful presentation.
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