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.
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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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