Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 lemon, sliced
- 4 cloves garlic, peeled
- 1 onion, quartered
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the chicken and pat it dry with paper towels.
3. In a small bowl, mix together the olive oil, melted butter, salt, black pepper, garlic powder, paprika, and dried thyme.
4. Rub the mixture all over the chicken, including under the skin and inside the cavity.
5. Stuff the cavity with the lemon slices, garlic cloves, and onion quarters.
6. Place the chicken in a roasting pan, breast side up.
7. Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F when tested with a meat thermometer.
8. Let the chicken rest for 10-15 minutes before carving and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Protein: 25g
Carbohydrates: 2g
Fiber: 1g
Sugar: 1g
Sodium: 500mg
Substitutions for ingredients:
- You can use any type of poultry seasoning instead of the dried thyme.
- You can use any type of citrus fruit instead of the lemon slices.
Variations:
- You can add chopped fresh herbs, such as rosemary or sage, to the seasoning mixture.
- You can stuff the cavity with other aromatics, such as celery or carrots.
- You can use a different type of poultry, such as turkey or Cornish game hen.
Tips and tricks:
- Make sure to pat the chicken dry before seasoning it to ensure a crispy skin.
- Letting the chicken rest before carving allows the juices to redistribute and results in a juicier bird.
- To get a crispy skin, you can increase the oven temperature to 425°F for the last 10-15 minutes of cooking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat the chicken, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the roasted chicken on a platter with the lemon slices and onion quarters for a rustic presentation.
Garnishes:
Garnish the chicken with chopped fresh herbs, such as parsley or chives.
Pairings:
Rodoric Roasted Chicken pairs well with roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
Suggested side dishes:
- Roasted root vegetables
- Green beans with almonds
- Mashed potatoes
- Wild rice pilaf
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 425°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 temperature of 165°F.
- Wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Roasted chicken has been a staple of many cuisines for centuries. It is a simple and delicious way to prepare poultry, and can be seasoned in a variety of ways.
Flavor profiles:
Rodoric Roasted Chicken has a savory and slightly tangy flavor from the lemon and garlic, with a hint of smokiness from the paprika.
Serving suggestions:
Serve Rodoric Roasted Chicken as a main course for a family dinner or special occasion.
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