Here’s a classic roast chicken recipe—crispy on the outside, juicy on the inside, and perfect for any meal:
🐔 Ingredients (for 4–6 servings)
- 1 whole chicken (~1.5–2 kg)
- 3–4 tbsp olive oil or melted butter
- 1 lemon, halved
- 4–5 garlic cloves, smashed
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- Fresh herbs: rosemary, thyme, or parsley (a few sprigs)
- Vegetables for roasting (optional): carrots, potatoes, onions
🍳 Instructions
- Prep the chicken
- Preheat the oven to 200°C (390°F).
- Remove giblets from the chicken cavity. Pat the chicken dry with paper towels.
- Season
- Rub olive oil or butter all over the chicken.
- Sprinkle salt, pepper, and paprika evenly.
- Stuff the cavity with lemon halves, garlic, and herbs.
- Roast
- Place the chicken breast-side up in a roasting pan.
- Optional: surround with chopped vegetables.
- Roast for 1–1.5 hours (20 minutes per 500g) until internal temperature reaches 75°C (165°F) at the thickest part of the thigh.
- Rest
- Remove from oven and let rest for 10–15 minutes before carving. This keeps the meat juicy.
- Serve
- Carve and serve with roasted vegetables or your favorite sides.
🌟 Tips for Perfect Roast Chicken
- Patting the skin dry before roasting makes it crispier.
- Basting with pan juices every 30 minutes adds flavor and moisture.
- Use a meat thermometer to ensure it’s cooked perfectly without drying out.
- For extra flavor, brush with herb butter under the skin before roasting.
If you want, I can give you a quick 30-minute roast chicken recipe or a spicy desi-style version with masalas that tastes like a restaurant broast.
Do you want me to do that?
