Thursday, November 10, 2011

Perfect Roast Chicken

Now I'll be honest here (as I always try to be), I cringe at calling anything "the best" or "perfect". Because really, it's all subject to the tastebuds of each individual.  How many things have you made that someone called "the best" and you thought it was crap-ola?  Yep, me too. 
 We're all different and what I think is the best may not be your idea of the best.  And the same thing goes for calling anything perfect.  I may think this roast chicken turns out perfectly every time, but you may totally call my bluff on it. But I'm still gonna label it perfect.  This chicken is so juicy and the meat comes out so flavorful. The skin is crispy and seasoned just right.  All a great combo. in my book. According to my tastebuds, this here chicken be the perfect roasted chicken!
Ingredients:
1 Roasting Chicken (5-6 pounds)
Kosher Salt & Ground Black Pepper
1 Lemon
1 Whole Head of Garlic
2 tbsp. butter, melted
 (Butter not pictured)

Directions:
Preheat the oven to 425 degrees F.
Remove the chicken from plastic wrap and remove any giblets that are in the cavity.
Rinse the chicken inside and out. Remove any leftover pinfeathers that may still be hanging on and pat the outside dry.  
Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken.  Cut lemon and garlic head in half.
(No need to remove anything from the garlic. Just take the whole head and slice in half.)

 Stuff the cavity with lemon and garlic halves.  You can squeeze a bit of the lemon juice into the chicken cavity before placing lemon halves inside. Brush the outside of the chicken with the melted butter and sprinkle again with salt and pepper.  Use all the butter, this is what is going to help make the skin crispy and give it a golden color.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken (this step is optional).Roast the chicken, uncovered,  for about an hour and half or until the juices run clear when you cut between a leg and thigh.
Slice and serve with some mashed potatoes, Jordan Rolls and Maple Glazed Carrots.
Cook's Notes: The melted butter you slather on the chicken may smoke some in your oven. Butter has a low burning point and because you are cooking this at a higher temperature, you may see a bit of smoking. Do not worry. This is normal. Just make sure your oven fan is in good working condition.  It is all worth it for the flavor it brings to this chicken!

Have some chicken leftover? Try making roasted chicken salad sandwiches!
Enjoy!

28 comments:

Rhondi said...

That is one pretty chicken Brandie.

Inside a British Mum's Kitchen said...

There's nothing like a roast chicken - and yours looks perfect - really beautiful
Mary x

Aarthi said...

yummy yummy..Delicious..Thanks for the recipe dear

My Blog
http://yummytummy-aarthi.blogspot.com/

Rosemary said...

I'm a little suspicious of "bests" and "better thans" and "ultimates," too. (Although I have to admit "to die for" blueberry muffins are.) But this chicken looks absolutely perfect. You and Ina haven't steered me wrong yet!

Walking on Sunshine... said...

I have never roasted a chicken with garlic and lemon before but your chicken looks so delicious, I'm going to put lemon on my grocery list!! Looks delicious!

Annie Oakley's Kitchen said...

Ooooh I love roast chicken and that picture is making my mouth water! My husband is usually in charge of making stuff like this but I may just have to take over next time!

Pretend Chef said...

Looks so delicious. Roast chicken is my favorite comfort meal. Crave worthy. Yummy!

Eliotseats said...

This does look the "best" and "perfect"!!!!

The Better Baker said...

Looks and sounds (& smells!=) like a perfect recipe to me. I love simple and easy and this takes the cake...er, uh...the chicken. Lovely post! Enjoy your weekend Girlie.

Sandra said...

Oh yeah!

Just for Cooking said...

That chicken looks perfect! I have a chicken in my freezer. I might have to try this. Great job and thanks for sharing.

Lacy said...

This chicken looks amazing! Yum! I love how crispy and perfect the skin came out. :)

RavieNomNoms said...

What a pretty chicken!!

Jill @ MadAboutMacarons said...

Brandie, this certainly does look perfection on a plate: moist inside and crispy outside. In fact, the description could be for a macaron. Haven't had a roast chicken in ages - hm. You've inspired me - perhaps I should make a roast chicken macaron? Just kidding. Love your juicy photos!

janet@cupcakestocaviar said...

That is truly a work of art Roast Chicken, Brandi! I wanted nothing more than to dive into that photo when I saw it. I LOVE the pretty color of the skin; that can be hard to do and I've been cooking for 30 some years. Ahem, I started in the cradle, ok?
Sooooo buzzed!

The Country Cook said...

Jill, if anyone could do it - you could!!
Janet, oh yes me too..LOL

Veronica Gantley said...

Oh my! That skin looks so crispy, you could lite a match with it. I will be it tasted fantastic and made you house smell so good! Thanks for sharing.

Steph said...

Looks delicious!!

Sheena said...

I made this chicken recipe today and it was quite perfect! I did a blog post and back linked to your post! It can be found here: http://sheenathebookgeek.blogspot.com/2011/11/perfect-roast-chicken.html

Cook with Susan said...

This is a picture perfect roast chicken. I will surely give it a try. thanks for sharing.

Melissa said...

I made this chicken for dinner last night. It was so tender and juicy and delicious! The garlic and the lemon gave it such a good flavor! This is hands down the best chicken recipe I have ever tried (and I've tried a bunch). Thank you so much for sharing! This is the first of your recipes I've tried and it most certainly will not be the last.

Aleah Maulden said...

This was fantastic....my new go-to for roasted chicken!

shanda said...

i'm thinking of making this, but do not have a roasting pan. Is it required and do you have to have a lid? Thank you so much for existing, my family thanks you too!!!

The Country Cook said...

Hi Shanda! You could use a 9x13 baking dish for this. That roasting pan just helps ensure that the bird has air circulating around it. It is not absolutely necessary though. I do not cover the chicken. I won't lie, it gets a bit smoky because you are cooking it with butter but not covering it really helps the skin to get brown and crispy (if you enjoy the skin). Hope that helps! :)

Anonymous said...

This is the first time I have been to your site and from what I have seen, I will be back a lot. Thank you for the recipes. Trish Butler

Anonymous said...

This was so delicious!! It was very easy to make and the flavor and tenderness of the chicken was amazing. Thank you Brandie for sharing this awesome recipe. This is a keeper!!! :D

Anne M Hughes said...

Hey! I am ready to give this a go today... I was wondering if you can use the garlic that roasted in the cavity in any way after the chicken is completely cooked? I love roasted garlic, I am just not sure if its the same as when it is made inside a roast chicken! Thanks! Anne

Anonymous said...

so cooking this today in celebration of harvest moon to serve along with our garden veggies