Delicious Roasted Chicken Recipe

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.

 Delicious Roasted Chicken - The 2 Seasons

 

Delicious Roasted Chicken Recipe

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425
  2. Remove the parts and then wash the chicken inside and out
  3. Sprinkle 1/2 teaspoon salt in the cavity
  4. Put the sliced lemon and the cloves of garlic in the cavity
  5. Loosen the skin and put the sliced pats of butter under the skin
  6. Sprinkle the top with the herbs de Provence, salt, and pepper
  7. Tie the legs together with kitchen twine and tuck the wings under
  8. 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
  9. Remove to platter, cover, and let rest for 15 minutes
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Delicious roasted chicken - the 2 Seasons

 

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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Take care.

Comments

  1. Beth says

    I prepare a roast chicken every two weeks and so nice love Ina’s recipe. Last week I prepared the chicken using a verticle roaster hack ( my old bundt pan) I place my carrots and new potatoes in the base and put the lemon slices under the skin with the butter/ fines herbed combination. It was a little dry esp the wings and I felt it was important to bake it longer. The clean-up; however was a breeze.

      • Beth Lowe says

        I hack I want to perfect. I have a vertical roaster, which I place on a sheet pan; however, it really makes a big mess. I did spay the bottom with Pam, but deglazing was fabulous. I could life out the bird and my lovely veggies, add about a cup of white wine to the pan juices and have a lovely sauce in just a few minutes. I also added rosemary and lemon juice to the pan. You know what a fan I am of lemons. I will try this again with more EVOO on the wings. The stock was really divine.

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