A timeless dish showcasing a personal chef’s touch, this succulent roasted chicken is infused with aromatic herbs, delivering a perfect harmony of crispy skin and tender, juicy meat.
Personal Chef: Taste the Difference
A timeless dish showcasing a personal chef's touch, this succulent roasted chicken is infused with aromatic herbs, delivering a perfect harmony of crispy skin and tender, juicy meat.
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 1/4 cup fresh herbs (rosemary
- 2 cloves garlic (minced)
- 1 lemon (halved)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Remove giblets from chicken and pat dry thoroughly with paper towels.
- In a small bowl, mix olive oil, chopped fresh herbs, minced garlic, salt, and pepper to form a paste.
- Rub the herb mixture all over the chicken, including under the skin if desired. Place lemon halves inside the chicken cavity.
- Place chicken in a roasting pan. Roast for 70-80 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove from oven, tent loosely with foil, and let rest for 10-15 minutes before carving and serving.
Notes
For extra crispy skin, pat the chicken very dry before rubbing with herbs and butter. Rest the chicken for 10-15 minutes after roasting for maximum juiciness. Serve with seasonal roasted vegetables or a light green salad.