Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 2 lemons, sliced
- 6 cloves of garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat your oven to 425°F.
2. Rinse the chicken inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together the minced garlic, chopped parsley, olive oil, salt, and black pepper.
4. Rub the garlic and parsley mixture all over the chicken, making sure to get it under the skin and inside the cavity.
5. Stuff the chicken cavity with the sliced lemons.
6. Place the chicken in a roasting pan, breast side up.
7. Roast the chicken 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.
8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat oven to 425°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 25g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 600mg
Substitutions for ingredients:
- You can substitute the parsley with other fresh herbs such as thyme, rosemary, or sage.
- If you don't have lemons, you can use other citrus fruits such as oranges or grapefruits.
Variations:
- For a spicier version, add 1 tsp of red pepper flakes to the garlic and parsley mixture.
- You can also add other vegetables such as potatoes, carrots, and onions to the roasting pan for a one-pan meal.
Tips and tricks:
- Make sure to pat the chicken dry with paper towels before rubbing it with the garlic and parsley mixture to ensure a crispy skin.
- Letting the chicken rest before carving allows the juices to redistribute, resulting in a juicier and more flavorful meat.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3-4 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 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with the sliced lemons and some fresh herbs for garnish.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Roasted vegetables such as carrots, potatoes, and Brussels sprouts
- Mashed potatoes
- Rice pilaf
Suggested side dishes:
- Caesar salad
- Green beans
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil and continue roasting until it reaches the desired internal temperature.
- 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 internal temperature of 165°F.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
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 often served at feasts and banquets.
Flavor profiles:
- The lemon and garlic add a bright and tangy flavor to the chicken, while the parsley adds a fresh and herbaceous note.
Serving suggestions:
- Serve the roast chicken with your favorite sides and enjoy with a glass of white wine or a cold beer.
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