Empty My Fridge
Perfect Roast Chicken
Ingredients
- Whole chicken5 lb
- Butter · melted2 tbsp
- Garlic powder1 tsp
- Parsley · dried1 tsp
- Basil · dried1 tsp
- Rosemary · dried1 tsp
- Chicken stock · powder2 tsp
- Chili flake · flakes½ tsp
- Salt¼ tsp
- Black pepper · ground¼ tsp
- Onion · peeled1
- Celery1
Instructions
- Take the thawed chicken out of the fridge and let it stand at room temperature for one hour before preparing it.
- Preheat the oven to 425°F (220°C).
- Rinse the chicken and pat it dry with paper towels.
- Mix the melted butter with the parsley, garlic powder, bouillon powder, dried rosemary and red pepper flakes if using.
- Season the chicken all over with salt and white or black pepper, then rub the butter-herb mixture over it, including some inside. Put the onion and celery into the cavity. Tie the legs with kitchen string and tuck the wings under the body.
- Place the chicken on a cast iron skillet, roasting pan or heavy-duty foil pan. Roast in the preheated oven for 1 hour 15 minutes, until the juices run clear. If using a meat thermometer, insert it into the inner thigh near the leg and into the breast, without touching the bone. It is done at 165°F (73°C).
- Let the chicken rest for about 15 minutes, then carve and serve.
Summarized from Precious Kitchen's video. Watch it for the details.
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