The Perfect Roasted Chicken Recipe
Roasted chicken is a tasty dish made by baking a whole chicken with herbs, spices, and marinades to add flavor. It gets crispy skin and stays juicy inside from baking. You can serve it as a main dish or use it in salads, sandwiches, and soups. People love its smell and great taste.
Servings: 6
Calories: 432kcal
Equipment
- Roasting Pan: A large, sturdy roasting pan is necessary to hold the chicken and catch any drippings. It should have high sides and handles for easy maneuvering.
Ingredients
- 1 whole chicken
- ½ kg potatoes
- 1 bunch asparagus
- 2 red onions
- 200 gr chargrilled artichoke quarters
Marinade
- 5 garlic cloves crushed
- 2 teaspoon mustard
- 2 teaspoon garlic and herbs seasoning
- 1 teaspoon paprika
- 1 teaspoon fine salt
- ½ teaspoon ground pepper
- 3 tablespoon olive oil
- 1 teaspoon soy sauce
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine crushed garlic cloves, mustard, garlic and herbs seasoning, paprika, salt, pepper, olive oil, and soy sauce. Mix well until a paste forms.5 garlic cloves, 2 teaspoon mustard, 2 teaspoon garlic and herbs seasoning, 1 teaspoon paprika, 1 teaspoon fine salt, ½ teaspoon ground pepper, 3 tablespoon olive oil, 1 teaspoon soy sauce
- Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.1 whole chicken
- Rub the marinade mixture all over the chicken, ensuring it's evenly coated. For added flavour, gently lift the skin and apply some marinade underneath.
- Place the marinated chicken in a roasting pan, breast-side up, and roast for 30-45 minutes.
- While the chicken roasts, prepare the vegetables: wash and cut the potatoes into bite-sized chunks, peel and wedge the red onions, drain the chargrilled artichoke quarters, and trim the woody ends of the asparagus.½ kg potatoes, 2 red onions, 200 gr chargrilled artichoke quarters, 1 bunch asparagus
- After 45 minutes, remove the pan from the oven. Add all the prepared vegetables around the chicken.
- Continue roasting for another 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when tested with a meat thermometer. The chicken should be crispy, and golden brown, and the vegetables tender and slightly grilled.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
- Serve the roasted chicken with the potatoes, asparagus, onions, and chargrilled artichoke quarters.
- Enjoy your delicious roasted chicken with this flavorful combination of potatoes, asparagus, onions, and artichoke quarters!
Video
Notes
- Ensure the chicken is thoroughly dried before applying the marinade to promote crispy skin during roasting.
- Massage the marinade evenly over and under the chicken skin for enhanced flavour throughout. Allow the chicken to marinate for at least 30 minutes for optimal taste.
- Cut the vegetables into uniform sizes to ensure even cooking. Add them to the roasting pan at the appropriate time to achieve the desired texture—root vegetables may require more cooking time than delicate greens.
- Preheat the oven adequately to 400°F (200°C) and monitor the cooking time closely. Roast the chicken until it reaches an internal temperature of 165°F (75°C), ensuring both safety and succulence.
- Allow the roasted chicken to rest for about 10 minutes after cooking. This step allows the juices to redistribute within the meat, ensuring a tender and flavorful result when carving.
Nutrition
Calories: 432kcal | Carbohydrates: 21g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 682mg | Potassium: 686mg | Fiber: 3g | Sugar: 3g | Vitamin A: 367IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 2mg
