Roasted chicken

Name: Roasted-Chicken-with-Essence
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Dinner
Ingredients: 1 (4-pound) whole chicken Chicken; 1 1/2 teaspoons Salt; 1/2 teaspoon Black pepper; 1 teaspoon Garlic powder; 1/2 teaspoon Paprika; 2 sprigs Fresh rosemary; 2 sprigs Fresh thyme; 1 Lemon; 1 tablespoon Olive oil

roasted chicken with essence

By:

Savory Touch

Published:

13 Feb 2025

This recipe isn't your grandma's roasted chicken (unless your grandma was a culinary genius!). We're aiming for a roast chicken that's juicy, flavorful, and boasts that stunning golden-brown skin we all crave. It's surprisingly easy, even for beginners! It all starts with properly preparing the bird and using some simple but effective seasoning techniques. I will walk you through each step to create a roast chicken you'll be incredibly proud of, and perhaps even slightly obsessed with. It's that good!

One time, I tried to roast a chicken without properly drying it and, well, let's just say the skin was less than crispy. It was a bit of a disaster. I learnt my lesson that day! Don't make the same mistake as me. Properly drying the chicken is key. The result will speak for itself; you'll be amazed at the difference! This recipe focuses on simplicity, letting the natural flavors of the chicken shine through. We'll use basic herbs and spices, but the impact is significant. It really brings out the best in the meat.

Required Equipments

Roasting pan
Meat thermometer
Mixing bowls
Whisk
Wooden spoon
Basting brush

Roasted Chicken with Essence: Frequently Asked Questions

Roasted Chicken with Essence

This recipe delivers a juicy, flavorful roasted chicken with perfectly crispy skin. It's surprisingly easy to make and perfect for any occasion.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 70 minutes

Total Time: 85 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). This is crucial for getting that amazing crispy skin!
Pat your chicken dry! I can't stress this enough. Use paper towels to thoroughly dry the skin of your 4-pound chicken. This is essential for crispiness!
Season generously. Season the chicken cavity and the outside with salt, pepper, garlic powder, paprika – maybe even a dash of onion powder if you're feeling adventurous. Don't be shy!
Stuff the cavity (optional). You can place some lemon wedges, herbs (rosemary and thyme are great!), and a few cloves of garlic inside the chicken cavity for extra flavor. I sometimes add a few sprigs of fresh parsley just for fun!
Place the chicken in a roasting pan. Make sure it fits comfortably. No overcrowding!
Roast for 1 hour and 15 minutes. This is a general guideline; cooking times can vary. To prevent overcooking, always use a meat thermometer!
Baste the chicken. About halfway through the cooking time, baste the chicken with pan juices using a basting brush. This keeps it moist and helps brown the skin. Trust me on this one. It looks amazing when done right!
Check for doneness. After 1 hour and 15 minutes, use a meat thermometer inserted into the thickest part of the thigh (avoiding the bone) to check the internal temperature. The chicken is done when it reaches 165°F (74°C).
Rest the chicken. Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Don't skip this step!
Carve and serve. Carve the chicken and serve it with your favorite sides. Roasted potatoes and asparagus are classic choices, but I've been loving roasted carrots with thyme lately!

📝 Notes

For extra flavor, try adding a tablespoon of butter to the roasting pan.
Don't overcook the chicken; it should reach an internal temperature of 165°F (74°C).
Let the chicken rest before carving to retain its juiciness.
Adjust seasoning to suit your preferences