Well Guys, I am about to give you THE recipe for the simplest, the best roast chicken ever.
I remember when my mother had no particular time to cook, but wanted to offer us something savory and festive, roast chicken was the recipe to go. It’s the “set it and forget it” type of recipe with a little time to prepare and no surveillance during cooking time.
Let’s get started my frenchies !
PERFECT SUNDAY ROAST CHICKEN
Yield : 4/6 servings – Prep time : 15min – Cooking : 1h
What you’ll need
- 1 roasting tin
- 1 sheet of absorbent paper
- 1 fork
- 1 small bowl or container
- 1 cutting knife
- 1 cutting board
- 1 meat thermometer (optional but recommended)
- 1 Chicken (preferably organic, free-range)
- 1 tbsp olive oil
- 1 tbsp of dry herbs mix (thyme, sage etc. Fresh herbs are the best obviously by dry is easier)
- 1/2 tsp of paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 lemon well washed
- 3 garlic cloves
First thing first, preheat oven to 450 F.
Then rinse the chicken and pat dry inside and out with a paper towel.
After that, you can put the chicken on the roasting tin.
Then, Pick the skin all over the chicken with the fork.
In the small bowl, combine the olive oil, the herbs, the paprika, the garlic powder and the salt and create the rub.
Then, cover the chicken on all sides and insides with the rub and place breast-side-up on the roasting pan. I like to truss my chicken because it ensures even cooking, but I’ve found this isn’t required if you’re short on time.
Stuff the cavity of the chicken with the lemon wedges and garlic cloves.
Roast at 450 F for 1 hour to 1 hour and 15 minutes dependent on the size. Keep the oven door closed the entire time. No basting is needed. Remove chicken from oven and use a meat thermometer to check that the thickest part of the breast has reached a temperature of 165 F. If you do not have a thermometer, just cut the chicken and take a look inside to see if it’s done. I should be white and and not dry.
Finally, allow the chicken to cool for 10 minutes then place on a cutting board and use a knife to section into parts. Serve immediately.
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.