Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon, sliced
- 1 onion, sliced
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together the minced garlic, smoked paprika, salt, black pepper, and olive oil.
4. Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
5. Stuff the cavity of the chicken with the sliced lemon and onion.
6. Place the chicken in a roasting pan and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F.
7. Let the chicken rest for 10 minutes before carving and serving.
- 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: 350
- Fat: 20g
- Protein: 38g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
- Sodium: 1200mg
Substitutions for ingredients:
- Regular paprika can be used instead of smoked paprika.
- Other herbs and spices can be added to the spice mixture, such as thyme or rosemary.
Variations:
- Use chicken thighs or drumsticks instead of a whole chicken.
- Add chopped vegetables, such as carrots and potatoes, to the roasting pan.
Tips and tricks:
- To ensure even cooking, truss the chicken before roasting.
- Baste the chicken with the pan juices every 20 minutes for a more flavorful and moist chicken.
- Let the chicken rest before carving to allow the juices to redistribute.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the roasted chicken on a platter with the lemon and onion slices as garnish.
Garnishes:
- Fresh herbs, such as parsley or cilantro, can be sprinkled on top of the roasted chicken.
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil to prevent burning.
- If the chicken is not cooked through, continue roasting until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
- Roast chicken is a classic dish that has been enjoyed for centuries. It is believed to have originated in medieval Europe, where it was a popular dish among the wealthy.
Flavor profiles:
- The garlic and paprika give the chicken a smoky and slightly spicy flavor, while the lemon and onion add a bright and tangy note.
Serving suggestions:
- Serve the roasted chicken with a side of roasted vegetables or a salad for a complete meal.
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