Roasted Chicken Dinner

Although I consider myself to be a good cook sometimes I find certain dishes to be intimidating. A few years ago my husband asked me if I could make a homemade roasted chicken which I had never done before and I was instantly nervous. What if I under cook the chicken? What if I overcook the chicken? What if it’s flavorless? I had to overcome this fear! We love chicken and so I started experimenting.

The first few chickens were nothing to write home about, but as time went by I discovered what is now known in my house as “the best roasted chicken dinner” lovingly named by my 5 year old. If you’ve been intimidated like I was then follow these easy steps and enjoy your very own homemade roasted chicken.

Christa Johnston

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!



Ingredients


Instructions

Preheat oven to 425 degrees. Remove the neck from the inside of the bird and discard. Rinse chicken inside and out with cold water and pat dry with paper towels.

Toss vegetables in the olive oil and 1 1/2 teaspoons salt and 1 teaspoon pepper along with the leaves off of 5 stems of the thyme. Season the chicken inside with a dash of salt and pepper and stuff the bird with the garlic, lemon quarters, rosemary and thyme.

With a sharp knife cut a small hole in the excess skin underneath one of the legs. Grab the leg on the other side of the chicken and place the bone into the hole carefully so not to tear it. Then grab the other leg and tuck it underneath the first leg. You can also use kitchen twine to tie the legs but I find my way easier. Tuck the wings underneath the back of the chicken. Pour the melted butter all over the chicken and then season with salt and pepper.

Place chicken on top of the vegetables and roast in the oven for 1 hour and 15 minutes and then check it’s temperature making sure it’s at least 165 degrees in the breast and legs. Allow to rest for 10 minutes and enjoy!


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Recipe Type

Course Type

  • Entree

Skill Level

  • Intermediate