Simple Roast Chicken

You can never have too many main course recipes, so give Simple Roast Chicken a try. This recipe serves 4 and costs $2.76 per serving. One serving contains 990 calories, 47g of protein, and 64g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. If you have chicken, butter, garlic, and a few other ingredients on hand, you can make it. 2 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. With a spoonacular score of 80%, this dish is outstanding. Users who liked this recipe also liked Simple Roast Chicken, The Best Simple Roast Chicken, and THE BEST Simple Roast Chicken.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash the chicken inside and out and pat dry. Make sure the skin is nice and dry so the skin gets crispy. Season well with salt and pepper inside, out and under the skin. Mix the butter with the garlic, chilli and lemon rind. Season a bit with salt and pepper. Stuff the flavoured butter under the skin over the breast, legs and back. Stuff the lemon half into the cavity. Pre-heat the oven to 400F. Toss the two kinds of potatoes in the bottom the the baking pan with the chilli, salt and pepper to taste and a generous helping of olive oil. Place a rack over the vegetables. Position the chicken breast side up on the rack. Bake for the first 15 minutes at 400F. Then drop the temperature and continue to cook for about an hour at 300F. Halfway through cooking turn the chicken on its breast. Spoon over some of the juices. Later, to check for doneness, pierce the thickest part of the chicken (the thigh). If the juices run clear the chicken is ready, if not continue cooking. Serve chicken on a platter on the bed of roasted potatoes.

 

Step by step:

1. Wash the chicken inside and out and pat dry. Make sure the skin is nice and dry so the skin gets crispy. Season well with salt and pepper inside, out and under the skin.

2. Mix the butter with the garlic, chilli and lemon rind. Season a bit with salt and pepper. Stuff the flavoured butter under the skin over the breast, legs and back. Stuff the lemon half into the cavity.

3. Pre-heat the oven to 400F. Toss the two kinds of potatoes in the bottom the the baking pan with the chilli, salt and pepper to taste and a generous helping of olive oil.

4. Place a rack over the vegetables. Position the chicken breast side up on the rack.

5. Bake for the first 15 minutes at 400F. Then drop the temperature and continue to cook for about an hour at 300F.

6. Halfway through cooking turn the chicken on its breast. Spoon over some of the juices.

7. Later, to check for doneness, pierce the thickest part of the chicken (the thigh). If the juices run clear the chicken is ready, if not continue cooking.

8. Serve chicken on a platter on the bed of roasted potatoes.

Nutrition Information:

covered percent of daily need

 

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