Emily’s Perfect Roasted Chicken
Emily’s Perfect Roasted Chicken
This is the most delicious and perfect roast chicken. It is juicy, flavorful, herbaceous and perfectly seasoned. I like making a roast chicken once a week and then using my leftovers all week for lunch.
Servings: 6 people
Equipment
- roasting pan or le creuset
Ingredients
- 1 whole chicken 4-6 pounds
- 3 carrots, cleaned and cut into 1 inch pieces
- 2 small onions – quartered
- 2 lemons, cut into 8 pieces
- 1 head of garlic cut in half lengthwise
- 1 cup radish cut in half
- 4 tablespoons melted unsalted butter
- 4 sprigs rosemary
- 4 sprigs thyme
- salt
- pepper
- olive oil
Instructions
- First, add the onion, carrots, radish and lemon into a roasting pan or a Le Creuset dutch oven.
- Drizzle with 1 tablespoon of olive oil, 1 teaspoon diamond kosher crystal salt and 1/4 teaspoon of pepper.
- Mix together with your hands until the vegetables and lemon are coated well.
- Next, remove the giblets from the chicken and pat it dry with paper towels.
- Season the entire chicken with 1 tablespoon of kosher salt- including the inside of the bird. Also, season with 1/2 teaspoon of black pepper.
- Once, seasoned, stuff the chicken with the other lemon, garlic, onion and herbs.
- Truss the chicken using kitchen twine.
- Set the chicken on top of the bed of vegetables and brush with melted butter.
- Place the chicken into the oven uncovered at 400℉ and cook for 1 1/2 hours or until the juices from the leg run clear.
Notes
allow chicken to rest for 15 minutes before carving.
With love & salt,
Em
