Roasted chicken is delicious and very easy to make. In part because it is so popular, there are many different methods for making a roasted chicken. Here’s the best way to roast a chicken:
Ingredients and supplies:
- 1 chicken
- Olive oil (see directions)
- 1/2 lemon
- Fresh thyme, small bunch
- Small new potatoes (approx. 3-4 per person)
- 1 fennel bulb
- 8 garlic cloves, not peeled
- Salt, to taste
- Fresh ground black pepper, to taste
- Large roasting tin (big enough to hold the chicken and the vegetables)
- Metal roasting rack (optional, but preferable)
- Basting bulb or brush
- Prepare the ingredients. If the new potatoes are relatively large, cut them in half. Cut the fennel bulb approximately into quarters. Fennel gives a flavor slightly like aniseed; if you don’t like fennel, you can leave it out of this recipe. Rinse the raw chicken, but do not remove the skin.
- Get ready to roast the chicken. First, preheat the oven to 390 degrees Fahrenheit. Then, place the half lemon and a few sprigs of thyme inside the cavity of the chicken. Rub or brush the entire chicken with olive oil. Finally, grind some black pepper over it.
- Place the chicken in the pan. Place the chicken upside down (breast side down) in the roasting tin. A rack is not absolutely necessary, but will keep you chicken from sitting in a pool of juices, which can make it soggy.
- Roast the chicken. Roast for half an hour at 390 degrees. Remove, baste the chicken with the juices in the pan, and flip it over. Remove the rack, if you were using one. Then add the potatoes to the roasting pan, tossing them in the cooking juices. Add salt and place the pan back in the oven. Roast for another half an hour, again at 390 degrees. Once that half an hour is over, add the garlic and fennel to the pan. Add a little more oil to coat the vegetables, as well as a few more sprigs of thyme. Season to taste, and place the pan back in the oven.
- Check for doneness. At the end of this half an hour, the vegetables should be perfectly cooked. Check the chicken by poking the thickest part of the thigh with a sharp knife; if the juices run clear, it is done roasting. You can also check using a meat thermometer. A bigger bird may need more than half an hour before it is done.
- Enjoy! The skin of the chicken should be crisp and delicious, and the chicken and vegetables should be cooked perfectly.
If you’d like to roast a turkey, but think that it would be a bit much for a small family meal, consider roasting a chicken instead. You’ll get a very similar taste, but it’s easier to make and the perfect size for a family dinner.