Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 cup chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the chicken under cold water and pat dry with paper towels.
3. In a small bowl, mix together the olive oil, butter, thyme, rosemary, oregano, salt, and black pepper.
4. Rub the mixture all over the chicken, making sure to get under the skin and inside the cavity.
5. Stuff the lemon, onion, and garlic inside the chicken cavity.
6. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
7. Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
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: 350
Fat: 20g
Protein: 36g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Fresh herbs can be used instead of dried herbs.
- Chicken stock can be used instead of chicken broth.
Variations:
- Add chopped vegetables such as carrots, potatoes, and celery to the roasting pan.
- Use a different type of poultry, such as turkey or Cornish game hen.
- Add a glaze made from honey, mustard, and soy sauce during the last 20 minutes of cooking.
Tips and tricks:
- Make sure to 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.
- Baste the chicken with the pan juices every 30 minutes for a more flavorful and moist bird.
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 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with the roasted vegetables and pan juices.
- Garnish with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Mashed potatoes
- Green beans
- Roasted root vegetables
Suggested side dishes:
- Roasted vegetables
- Salad
- Rice pilaf
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil to prevent burning.
- If the chicken is not browning enough, increase the oven temperature to 400°F for the last 20-30 minutes of cooking.
Food safety advice:
- Always wash your hands and utensils thoroughly before and after handling raw poultry.
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Salignon-style roasted chicken is a classic French dish named after the town of Salignon in the Provence region.
Flavor profiles:
- The chicken is seasoned with a blend of herbs and spices, resulting in a savory and aromatic flavor.
Serving suggestions:
- Serve the chicken with a side of roasted vegetables and a glass of red wine for a classic French meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A