French > Roasted Chicken

Serge's Roasted Chicken with Herbs and Garlic Recipe

Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 1/4 cup unsalted butter, softened
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh sage leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges
- 1 onion, cut into wedges

Special equipment needed:
- Roasting pan
- Meat thermometer

Step-by-step instructions:

1. Preheat the oven to 425°F.

2. In a small bowl, mix together the butter, garlic, thyme, rosemary, sage, salt, and black pepper.

3. Rinse the chicken inside and out with cold water and pat dry with paper towels.

4. Gently loosen the skin over the breast and thighs of the chicken with your fingers.

5. Rub the herb butter mixture under the skin of the chicken, spreading it evenly.

6. Stuff the cavity of the chicken with the lemon wedges and onion wedges.

7. Tie the legs together with kitchen twine and tuck the wings under the body of the chicken.

8. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F.

9. Let the chicken rest for 10 minutes before carving.


Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Protein per serving: 38g
Carbohydrates per serving: 4g
Fiber per serving: 1g
Sugar per serving: 1g
Sodium per serving: 520mg

Substitutions for ingredients:
- You can use any combination of herbs that you like.
- You can substitute the lemon with orange or lime wedges.
- You can use olive oil instead of butter.

Variations:
- You can add chopped vegetables, such as carrots, potatoes, and celery, to the roasting pan.
- You can use a different type of poultry, such as turkey or Cornish hens.
- You can make a gravy with the pan drippings.

Tips and tricks:
- Make sure to let the chicken rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the chicken is cooked through.
- Baste the chicken with the pan juices halfway through cooking for extra flavor.

Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat leftover chicken in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the chicken on a platter garnished with fresh herbs and lemon wedges.

Garnishes:
Fresh herbs, lemon wedges

Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad

Suggested side dishes:
- Roasted carrots and parsnips
- Garlic mashed potatoes
- Grilled asparagus

Troubleshooting advice:
- If the chicken is browning too quickly, cover it loosely with foil.
- 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 wash your hands and surfaces thoroughly before and after handling raw poultry.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Do not leave cooked chicken at room temperature for more than 2 hours.

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 banquets and feasts.

Flavor profiles:
This roasted chicken is flavorful and aromatic, with a blend of herbs and garlic that infuses the meat with a rich, savory flavor.

Serving suggestions:
Serve this roasted chicken with your favorite sides for a delicious and satisfying meal.

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Taste: Savory, Herbal, Aromatic, Garlicky, Tangy, Earthy