Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 2 large onions, sliced
- 1/2 cup schmaltz (rendered chicken fat)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 lemon, cut into wedges
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. Rub the chicken all over with schmaltz, making sure to get under the skin and in the cavity.
4. Season the chicken with salt, pepper, and thyme leaves.
5. Place the sliced onions in the bottom of the roasting pan and place the chicken on top.
6. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
7. Remove the chicken from the oven and let it rest for 10 minutes before carving.
8. Serve the chicken with the roasted onions and lemon wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Protein: 32g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 550mg
Substitutions for ingredients:
- You can use butter or olive oil instead of schmaltz.
- You can use dried thyme instead of fresh thyme.
Variations:
- Add garlic cloves and/or carrots to the roasting pan for extra flavor.
- Use different herbs, such as rosemary or sage, instead of thyme.
- Stuff the chicken with herbs, lemon, and/or garlic before roasting.
Tips and tricks:
- Make sure to pat the chicken dry before rubbing it with schmaltz to ensure a crispy skin.
- Letting the chicken rest before carving allows the juices to redistribute and results in a juicier bird.
- Use the leftover bones and scraps to make chicken stock.
Storage instructions:
- Store leftover chicken 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 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with the roasted onions and lemon wedges.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
- A side salad or crusty bread would also be a great addition.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Crusty bread
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil and continue roasting.
- 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 cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Schmaltz is a traditional Jewish cooking fat made from rendered chicken fat.
Flavor profiles:
- The chicken is savory and juicy, with a crispy skin and caramelized onions.
Serving suggestions:
- Serve the chicken family-style on a platter, or plate individual portions with the roasted onions and lemon wedges.
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