The best juicy roast chicken recipe
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Juicy on the inside and crispy on the outside, this recipe of juicy roast chicken allows you to prepare a flavorful, juicy, crispy roast whole chicken that all family members will enjoy.
If you are having guests over dinner whether, for Christmas, Thanksgiving, or any winter occasion, you must master the art of chicken roasting. In fact, nothing beats the smell nor the display of roast chicken on the dining table of a Christmas Eve. And with the best juicy roast chicken recipe that I am bringing in this blog, your family members and guests will never forget this eve spent at your house and the wonderful dinner they have had.
This recipe of juicy roast chicken allows you to prepare a flavorful, juicy, crispy roast whole chicken that all family members will cherish and enjoy. Juicy on the inside and crispy on the outside, nothing beats the aroma of your oven as garlic, herbs, and lemon flavors work together to give you’re the juiciest and most tender roast chicken.
What makes this crispy roast chicken juicy, is the lemon double dose added during the first and second marinade. The yogurt marinade that this chicken sits in for a couple of hours before getting flavored and off to the oven, is what makes the chicken tender. And what makes it crispy is the coat of butter added separately as flavors are being worked while you roast your chick to perfection.
The combination of butter, herbs, lemon, and garlic creates wonders when to comes to flavors. And adding different kinds of vegetables to the pan such as carrots, marrow, mushrooms, and potatoes makes it a super one-pan roast chicken dish.
How to make the best juicy roast chicken recipe with vegetables!
A successful chicken roasting process is done twofold. First things first, the initial marinade. This marinade consists of coating the chicken with balsamic, lemon, chicken seasoning, and yogurt. This step takes from 4 to 14 hours depending on the luxury of time you have. And to stress the importance of this step, do not skip it if you want to end up with a tender juicy roast chicken at the end.
Once you finish the first step, pat dry the chicken then start the second marinade. It is essential to add the marinade under and on top of the skin. Mix the ingredients and keep one tablespoon of butter aside. Then use a flipped spoon to lift the skin and marinate the chicken from inside and outside.
Roast the chicken as per the timeline mentioned below. !0 minutes toward the end, brush the chicken with the remaining spoon of butter and roast until it becomes golden to perfection.
How long does it take to roast chicken in the oven?
To roast the chicken, pre-heat the oven at 220˚C/425˚F.
You can refer to the table below for a rough roasting duration:
- 1 to 1.5 kg chicken: roast between 60 to 75 minutes.
- 1.5 to 2.5 kg chicken: roast between 75 and 90 minutes
- 2.5 to 3.5 kg chicken: roast between 85 and 100 minutes
Should you roast chicken uncovered?
Both. For the first 30 minutes, it is always better to cover the chicken. With the heat trapped inside the foil, the flavors will be better cooked, and the juices inside the chicken will escape joining the other flavors as your roast the chicken.
After these 30 minutes, uncover the chicken and continue the roasting process. Remember to coat the chicken with the remaining spoon of butter for golden crispy skin. If you feel the chicken may be burnt, place a small piece of foil on the top to avoid burning the top skin of the chick.
What is the difference between roasting and baking?
To put it in simple terms: the temperature. As you go higher in temperature, you move from baking to roasting.
Roasting happens at high temperatures if you want crispy golden texture to cover your dish, be it chicken, turkey, meat, or fish. Roasting happens at 220˚C/425˚F.
On the other hand, you should bake chicken at 180˚C/375˚F.
Some FAQs:
Why should I tie the chicken legs?
Actually, you may and you may not. Chicken legs are usually tied either for the presentation or if you are roasting a stuffed chicken.
Can I roast frozen chicken?
Yes, you can. Pertaining that you thaw the chicken well in the refrigerator (not less than 24 hours) before roasting.
Which pan is best for roasting?
Cast iron pans are the best. You can use as well a roasting pan with a rack which is a good choice to allow air to circulate. Just make sure to add the vegetables underneath the rack.
Which oven rack is best for roasting?
I personally prefer the lower second Just to make sure you do not elevate the chicken much. This way I can avoid any skin burning during the roasting process. If the ventilation of your oven is not very high, you can use the lower third rack instead.
What can you serve with this juicy roast chicken?
Although your juicy roast chicken will be sitting in the middle of the table, it still needs to be accompanied by starters, sauces, and side dishes. Here are a few ideas:
- Gravy Sauce
- Mushroom sauce
- Spring rolls
- Chicken and corn rolls
- Why not DIY salad
- Rocca and avocado salad
- Sautéed vegetables
- Potato purée
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Juicy on the inside and crispy on the outside, this recipe of juicy roast chicken allows you to prepare a flavorful, juicy, crispy roast whole chicken that all family members will enjoy.
Ingredients
1200g whole chicken
1st marinade:
- 1tbsp yogurt
- 1/2 tablespoon balsamic
- 1/4 cup lemon
- 0.5 tbsp chicken seasoning
- 1 tsp salt
2nd marinade
- 2 tbsp Olive oil
- 2 + 1 tbsp butter
- 1.5 tbsp chicken seasoning
- 1 tsp salt
- 1 large onion
- 3 garlic cloves
- 1/4 cup lemon
Instructions
1st marinade:
- In a bowl, mix the yogurt, balsamic, lemon, salt, and chicken seasoning.
- Use a brush to coat the chicken and let it marinate in the fridge for 4 to 24 hours.
2nd marinade:
- Remove the chicken from the fridge 30 minutes before starting.
- Preheat the oven at 220˚C/425˚F
- With a kitchen towel, pat to dry the chicken.
- In a bowl, mix 2 tbsp butter, olive oil, lemon juice, salt, and chicken seasoning.
- Using a tablespoon, lift the skin of the chicken and marinate the chicken under the skin.
- Cover then the chicken from the outside with the marinade.
- Add pre-cut vegetables, onion, and garlic cloves to the baking pan.
- Bake the chicken as per the timeline provided above.
- 10 minutes before ending the roasting process, brush the chicken with the remaining tablespoon of butter.
Notes
- Chicken seasoning: I use my homemade chicken seasoning. You can find it on this link. If you want to intensify any flavor you can easily add it up.
- Adding more herbs: The chicken seasoning contains rosemary, thyme, parsley, and basil. You can add sage, marjoram, or oregano as well.
- If you want to intensify the garlic flavor, make sure to add more garlic cloves under the chicken and more garlic powder to the marinade. I prefer adding more garlic to the last spoon of butter as garlic gets burnt under the heat.
- Store in the fridge in an airtight container for up to 4 days.
Nutrition
Calories: 290 kcal per serving | Serving size: 1/6 whole chicken | Number of servings: 6
Total Fat 14 g | Saturated Fat 5 g | Cholesterol 103 mg | Sodium 1332 mg | Potassium 45 mg | Total Carbohydrate 6 g | Dietary Fiber 0 g | Sugars 3 g | Protein 40 g | Vitamin A: 0% | Vitamin C: 9% | Calcium: 13% | Iron: 7%
* The Percent Daily Values are based on a 2,000 calorie diet
1 Comment
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