We love chicken around here, and I make a lot of roasted chicken. It’s a no brainer because it makes enough that I can follow up the next day with a chicken salad, a chicken pot pie, or more. This recipe was influenced by the Barefoot Contessa, but I couldn’t call it hers because I made a few adjustments. The high baking temperature was her idea along with stuffing the cavity with garlic and lemon.
- 1 5 to 6 pound roasting chicken
- 1 lemon, sliced in two
- 5 cloves garlic
- 1/4 cup butter, sliced
- 1 teaspoon herbs de Provence
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 425
- Remove the parts and then wash the chicken inside and out
- Sprinkle 1/2 teaspoon salt in the cavity
- Put the sliced lemon and the cloves of garlic in the cavity
- Loosen the skin and put the sliced pats of butter under the skin
- Sprinkle the top with the herbs de Provence, salt, and pepper
- Tie the legs together with kitchen twine and tuck the wings under
- Bake in a large roasting pan for 1 hour and 30 minutes or till juices run clear. The internal temperature should be at least 160 degrees
- Remove to platter, cover, and let rest for 15 minutes
This is the best roasted chicken I have ever eaten. I have to admit that Mr. Right is very ho-hum when it comes to roasted chicken, but he loves this version. It is juicy and loaded with flavor. Give it a try.
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