Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, sliced
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
a. Preheat oven to 425°F.
b. Rinse chicken and pat dry with paper towels.
c. In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and black pepper.
d. Rub the mixture all over the chicken, including under the skin and inside the cavity.
e. Place the lemon slices inside the cavity of the chicken.
f. Place the chicken in a roasting pan, breast side up.
g. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
h. Let the chicken rest for 10 minutes before carving and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Protein: 33g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 470mg
Substitutions for ingredients:
- Chicken: You can use chicken thighs, legs, or breasts instead of a whole chicken.
- Garlic: You can use garlic powder instead of fresh garlic.
- Rosemary: You can use dried rosemary instead of fresh rosemary.
- Lemon: You can use lime or orange slices instead of lemon.
Variations:
- Add chopped onions and carrots to the roasting pan for a complete meal.
- Use different herbs such as thyme, oregano, or sage.
- Make a gravy with the pan drippings by adding flour and chicken broth.
Tips and tricks:
- Make sure to pat the chicken dry before rubbing it with the olive oil mixture 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 to the correct temperature.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the roasted chicken on a platter with fresh herbs and lemon slices.
Garnishes:
Garnish the chicken with fresh rosemary sprigs and lemon wedges.
Pairings:
Pair the roasted chicken with roasted vegetables such as potatoes, carrots, and Brussels sprouts.
Suggested side dishes:
- Garlic mashed potatoes
- Green beans with almonds
- Caesar 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:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature of 165°F.
Food history:
Roasted chicken with garlic and rosemary is a classic dish that has been enjoyed for centuries. The combination of garlic and rosemary adds flavor and aroma to the chicken, making it a favorite among many.
Flavor profiles:
The roasted chicken is savory and juicy with a crispy skin. The garlic and rosemary add a fragrant and earthy flavor to the dish.
Serving suggestions:
Serve the roasted chicken with a side of roasted vegetables and a glass of red wine.
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