ID: 08101542...
This is a fantastic and straightforward recipe for a whole roast chicken, complete with potatoes, onions, and garlic. It's the perfect comforting meal for a Sunday dinner, where the oven does most of the work to create a juicy, flavorful bird with beautifully roasted vegetables.
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Prepare potatoes, unpeeled garlic, and rosemary in a roasting pan and create a bed of sliced onions in the center. → Make a compound butter with butter, rosemary, and grated garlic; rub it under and over the chicken skin. → Stuff the chicken cavity with a halved lemon and a halved head of garlic, then truss the legs. → Season the chicken with salt and pepper and place it on the onion bed. → Roast at 425°F for about 1 hour and 45 minutes, then let it rest for 10-15 minutes before serving.
Prepare potatoes, unpeeled garlic, and rosemary in a roasting pan and create a bed of sliced onions in the center. → Make a compound butter with butter, rosemary, and grated garlic; rub it under and over the chicken skin. → Stuff the chicken cavity with a halved lemon and a halved head of garlic, then truss the legs. → Season the chicken with salt and pepper and place it on the onion bed. → Roast at 425°F for about 1 hour and 45 minutes, then let it rest for 10-15 minutes before serving.
Analyzing cooking steps...
For the juiciest, most tender chicken, make sure to take it out of the fridge about an hour before cooking to let it come to room temperature.
Always use a fresh, never-frozen chicken for the best results.
Do not open the oven or baste the chicken while it's cooking. The butter under the skin will self-baste the meat, keeping it moist.
Resting the chicken for 10-15 minutes before carving is essential. This allows the juices to redistribute throughout the meat, preventing it from becoming dry.
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