Juicy roasted chicken is one of life’s greatest pleasures! Making it takes a little bit of work, but the result is so worth it. In this recipe, we’ll show you how to roast a whole chicken with lemon and carrots for an easy yet impressive meal.
Ingredients
You’ll need:
1 whole chicken, about 3 pounds (remove giblets and rinse inside and out)
Kosher salt
Freshly ground black pepper to taste
1 lemon, halved lengthwise and seeded
1 whole chicken (3.5 to 4 pounds)
- The ideal size of your chicken should be between 3.5 and 4 pounds, but not more than that. If you choose a bigger bird, it will take longer to cook and not taste as juicy as it could have been.
- You can buy a whole chicken or cut up into pieces yourself at home if you prefer; however, it’s best if you buy it already cut up because then all you have to do is season them with salt and pepper before roasting them in the oven!
Kosher salt and freshly ground black pepper
- Kosher salt is a coarse, flaky salt that’s much more expensive than regular table salt. However, it’s easier to sprinkle on chicken (and other foods) because it’s not as fine as regular table salt.
- Freshly ground black pepper is more flavorful than pre-ground pepper; you can grind your own in a mortar and pestle or with an electric grinder (make sure you use only peppercorns).
1 lemon, halved lengthwise and seeded
- Preheat oven to 425°F.
- Place lemon halves in cavity of chicken, squeezing juice into cavity as well.
- Season both sides of chicken with salt and pepper, then place on rack in roasting pan, breast side up (this will help keep it juicy).
- Roast for 20 minutes, then reduce temperature to 350°F and continue roasting until thermometer inserted in thickest part of thigh reads 165°F or juices run clear when thigh is pierced with tip of knife (about 1 hour more). Remove from oven; let rest 10 minutes before carving into pieces
Rub the chicken with olive oil and garlic salt.
This helps keep the chicken moist and adds flavor to it. You can use other seasonings, but garlic salt is a good starting point for this recipe.
2 tablespoons olive oil
Olive oil is a healthy fat, high in antioxidants and good for your skin, heart and brain. It’s also great for your muscles.
Coconut oil is a great source of medium-chain triglycerides (MCTs). These MCTs have been shown to boost metabolism and increase energy levels. They also help speed up the body’s ability to burn fat.
Roasting carrots with the chicken makes them extra delicious.
Roasting carrots with the chicken makes them extra delicious. Carrots have a natural sweetness that complements the chicken, and they’re easy to prepare, so you can roast them along with your bird. The best part? Carrots are a good source of fiber and vitamin A!
Preheat your oven to 425 degrees.
Preheat your oven to 425 degrees. Place the chicken in a roasting pan, breast side up.
To check if your oven is at the correct temperature, place an instant-read thermometer in one of its slots and let it sit for about 20 seconds; then take a reading from that slot (be sure not to touch any part of the oven). If it says 400 degrees or above when you take it out, then your oven is ready!
Juicy roasted chicken is one of life’s greatest pleasures!
Roasted chicken is one of life’s greatest pleasures! It’s such an easy meal to make, and it’s packed with flavor. The best way to ensure juicy roasted chicken? By roasting it in the oven at a high temperature with some liquid (like water or stock) to keep things moist. The result is crispy skin, tender meat, and all that delicious fat that keeps everything moist inside.
Roast chicken is great any time of year–from Thanksgiving turkey to summer BBQs–and there are tons of ways you can dress up your bird depending on how fancy you want it or what you’re serving with it. We recommend keeping things simple: just salt & pepper or some herbs & spices if you want (but don’t go overboard).
Conclusion
The recipe is very simple and easy to follow, which makes it perfect for anyone who wants to make their own juicy roasted chicken.