Description
Roasting a chicken perfectly is not hard, it just takes some patience and following a few tips. Adapted from New York Times.
Ingredients
Scale
- 1 1.5 kg 1.1 pounds whole chicken, patted dry
- 2 ½ tsp salt
- 2 tsp crushed black pepper
- Small bunch mixed herbs (such as rosemary, thyme and sage)
- zest of 1 lemon (use a vegetable peeler)
Instructions
- Season the chicken inside and out with salt and pepper
- Refrigerate the chicken uncovered, overnight
- Heat oven to 230 degrees C
- Place chicken breast-side up in a roasting pan and stuff the cavity with the herbs and lemon zest
- Tie the legs together with kitchen string and roast 50 minutes, then baste chicken with the pan juices
- Continue roasting until chicken’s juices run clear when skin is pierced with a knife (about 5 to 10 minutes longer
- Let the chicken rest for 10 minutes before carving
- Category: Main