Sizzling Savory: The Perfect Roasted Chicken Recipe
Roasted chicken is a flavorful and succulent dish made by cooking a whole chicken in the oven or on a rotisserie. The chicken is typically seasoned with herbs, spices, and sometimes marinades to enhance its taste. The roasting process creates a crispy, golden-brown skin while keeping the meat moist and tender on the inside. Roasted chicken is a versatile dish that can be enjoyed as a main course or used in various recipes like salads, sandwiches, or soups. It is a classic favorite that is known for its delicious aroma and satisfying flavor.
Equipment
- Roasting Pan: A large, sturdy roasting pan is necessary to hold the chicken and catch any drippings. It should have high sides and handles for easy maneuvering.
- Rack: A roasting rack is placed inside the roasting pan to elevate the chicken. It allows air to circulate around the bird, ensuring even cooking and crispy skin.
- Kitchen Twine: This is used to truss the chicken, which involves tying the legs and wings close to the body. Trussing helps the chicken cook evenly and maintain its shape.
- Basting Brush: A basting brush is used to brush the chicken with marinade, butter, or pan juices during the cooking process. It helps to keep the chicken moist and adds flavor.
- Meat Thermometer: A meat thermometer is essential for checking the internal temperature of the chicken. It ensures that the chicken is cooked to the proper temperature for food safety. The desired internal temperature for roasted chicken is around 165°F (74°C) in the thickest part of the thigh.
- Carving Knife and Fork: Once the chicken is cooked, you'll need a sharp carving knife and fork to carve and serve the roasted chicken.
- Cutting Board: A large cutting board provides a surface for carving the chicken without damaging your countertops.
- Oven Mitts: Since roasting involves working with hot pans and handling a hot chicken, oven mitts are necessary to protect your hands from burns.
- Kitchen Timer: A kitchen timer or a timer on your phone can help you keep track of the cooking time and ensure that you don't overcook the chicken.
Ingredients
- 1 whole chicken
- ½ kg potatoes
- 1 bunch asparagus
- 2 ed onions
- 200 gr chargrilled artichoke quarters
Marinade
- - 5 garlic cloves crushed
- - 2 tsp mustard
- - 2 tsp garlic and herbs seasoning
- - 1 tsp paprika
- - 1 tsp fine salt
- - 1/2 tsp ground pepper
- - 3 tbsp olive oil
- - 1 tsp soy sauce
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the marinade by combining crushed garlic cloves, mustard, garlic and herbs seasoning, paprika, salt, pepper, olive oil, and soy sauce in a bowl. Mix well to form a paste.
- Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
- Rub the marinade mixture all over the chicken, ensuring it is evenly coated. You can also gently lift the skin and apply some of the marinade underneath for added flavor.
- Place the marinated chicken in a roasting pan, breast-side up.
- Wash the potatoes and cut them into bite-sized chunks. Place the potato chunks around the chicken in the roasting pan.
- Peel the red onions and cut them into wedges. Add the onion wedges to the roasting pan.
- Drain the chargrilled artichoke quarters and add them to the pan.
- Trim the woody ends of the asparagus and place them in the roasting pan as well.
- Place the roasting pan with all the ingredients in the preheated oven.
- Roast for approximately 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when tested with a meat thermometer. The cooking time may vary depending on the size of the chicken, so it's always good to use a meat thermometer to ensure it's cooked thoroughly.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
- Serve the roasted chicken with the potatoes, asparagus, onions, and chargrilled artichoke quarters.
- Enjoy your delicious roasted chicken with a flavorful combination of potatoes, asparagus, onions, and artichoke quarters!