How To Roast Chicken
Servings: 5
Calories: 440kcal
Cost: $21
The art of roasting a chicken using the non-preheated oven technique
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Equipment
- 1 Rimmed baking tray
- 1 Cooling rack
- 1 Shallow baking dish
- 1 Large spoon
- 1 Meat fork
- 1 Chef knife
Ingredients
- 1.5 kg Farmed raised chicken
- 20 g Olive oil
- 8 g Salt
- 2 g Black ground pepper
- 1/2 ea. Lemon
- 3 ea. Thyme sprigs
- 1 ea. Small oregano sprig
- 1/4 ea. Garlic head
Vegetables
- 500 g Small potatoes
- 300 g Carrots
- 400 g Onions like Red Florence
- 3/4 ea. Garlic head
- 2 ea. Bay leaf
- 1 ea. Rosemary sprig
- 150 g Chicken stock Recipe
- 5 g Salt
- 2 g Pepper
- 10 g Olive oil
- 30 g Butter
Instructions
What Type Of Chicken Is Best For Roasting?
- Roasting a whole chicken is a classic and delicious option that allows for a beautiful presentation at the table. There are several options to consider, each with its own unique characteristics and flavors. One popular choice for roasting is the whole roasting chicken, also known as a roaster or a broiler chicken. These chickens are typically larger in size and have a higher fat content, which helps keep the meat moist and flavorful during the roasting process. Make this amazing Roasted Capon recipe for Thanksgiving!For this recipe, I preferred to choose a small 3.lb/1.5kg Label Rouge free-range chicken (petit poulet fermier).
Can You Cook Vegetables And Chicken Together?
- When you're already using the oven to cook a main dish, take advantage of the oven being on. For best results, it's recommended to cook the vegetables separately for some time and then place the roast on top of the veggies later on. Make sure to cut them into uniform sizes to ensure even cooking. You can use a variety of vegetables such as carrots, potatoes, bell peppers, and onions. Toss them in olive oil, salt, pepper, and any herbs or spices of your choice for added flavor.
Preparing The Chicken
- Leave chicken out for 2 hours before cooking. Rub the chicken with olive oil and generously season it with salt and pepper. Stuff the chicken cavity with garlic, half a lemon, and herbs. During the roasting process these ingredients release their essences. Place chicken onto a baking tray toped with a cooling rack.
Roasting
- Using the non-preheated oven technique, think about 30 minutes cooking time per pound/an hour per kilo. Place vegetables on the bottom oven rack, and the chicken on the middle oven rack position. Set fan oven to 305ºF/150ºC. Cook for 90 minutes – rotate meat and veggies half way through. Remove veggies and meat. Stir up vegetables and top them with the chicken along with the juice, fat and bits. Increase fan oven temperature to 400ºF/200ºC.
- Put the whole thing back in the oven, and roast for 25 minutes more at 400ºF/200ºC. This extra roasting time will help to caramelize the skin, giving it a delectably crispy texture and rich hue.
- Transfer the bird to the cooling rack to rest for 20 minutes. Remove bucher twine and carve.
How To Carve A Roasted Chicken
- Carving a whole chicken is a classic culinary skill that every home cook should master. Not only does it ensure that you get the most out of your chicken, but it also makes for an impressive presentation at the dinner table.
Plating
- You can serve the whole chicken over roasted vegetables or plate it out. Season with ground black pepper and garnish with fresh parsley. Bon appétit!
Nutrition
Serving: 250g | Calories: 440kcal