Feel like an instant chef after you cook this perfect roast chicken.
Since we have been home so much, we have tried to take advantage of the time and teach our kids different things. I took JJ to stage homes and he learned how to create a beautiful tablescape. Emmy and I have been propagating different plants and Jules and I decided to learn how to roast a whole chicken. This recipe is adapted from Ina Garten’s roasted chicken and highly recommended by my little brother, John who has become somewhat of a chef himself. Here’s my take on the perfect roast chicken.
Okay, before I go on. THANK YOU for all the kindness and love shown in our dining room reveal. I’m so grateful for each person who commented, liked, and shared my post. Truly, thank you!
Back to the chicken!
Perfect Roast Chicken
Ingredients:
- 3 large potatoes diced (leave the skin on)
- 2 large onions cut in large chunks
- 4 cloves of garlic sliced
- 1 large lemon cut into thick slices
- 1 large bunch of fresh thyme or 2 tablespoons of dry thyme
- 1 whole chicken around 4-5 lbs
- salt
- ground pepper
- 1/4 cup melted butter
- 3 tbsp olive or grapeseed oil
- cooking twine
Just FYI, my recipe is for one chicken but we always cook two. If you prepare two, just double the recipe.
A huge thanks to my new Instagram friend, Tarez @print_gems who sent me this awesome t-shirt!
Directions:
Preheat the oven to 425 degrees. Spray the roasting rack with oil where you’ll place the chickens.
Remove the chicken giblets and give the chicken a good rinse. Pat the outside of the chicken dry and place it on the roasting pan. Stuff the chicken with the lemon, garlic, and most of the thyme. I like to save the rest of the thyme for the vegetables. Brush the outside of the chicken with melted butter and then add a generous amount of salt and ground pepper to the outside.
In a bowl, add the potatoes and onions with the oil. Add some salt, pepper, thyme, and oil and mix all the vegetables together. Spread the vegetables all on the roasting pan under the chicken.
Tie the legs together and tuck them under the body.
Roast the chicken for about 1.5 hours. I like to take the temperature to make sure the chicken is cooked all the way through. The chicken should be 165 degrees on the inside. If you don’t have a thermometer, just cut between the leg and thigh and the juice should run clear. Place the chicken on a large platter and allow it to cool or slice and serve with the delicious vegetables.
The best part is the caramelized onions and potatoes. The juices from the chicken create the most delicious flavor. Feel free to add carrots or modify the vegetables to your liking.
You’ll feel like an instant chef when you serve this chicken. I love serving this when we have family or friends over because it feeds a good amount of people and it is so delicious! I mean look how beautiful that looks!
I always wondered why people roasted a whole chicken when they could just buy a rotisserie chicken. UM BECAUSE, IT IS 10 times better than a stored bought rotisserie chicken!
Serve alone or add a salad!
If you try this recipe out, let me know how it turns out! This has become a staple and thankfully, our Jules loves preparing it.
xoxo,
Let all that you do be done in Love. 1 Corinthians 16:14
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