Introduction:
Roosevelt Island Roasted Chicken is a delicious, flavorful dish perfect for family gatherings or special occasions. This recipe ensures a juicy, tender chicken with a crispy, golden-brown skin, infused with aromatic herbs and spices. The accompanying roasted vegetables complete this hearty and satisfying meal.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, halved
- 1 bunch of fresh rosemary
- 1 bunch of fresh thyme
- Salt and pepper to taste
- 1 cup chicken broth
- 1 pound small potatoes, halved
- 1 large red onion, quartered
- 3 carrots, cut into chunks
- 2 celery stalks, cut into chunks
Directions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken: Rinse the chicken inside and out under cold water, then pat dry with paper towels. Place the chicken in a large roasting pan.
Season the Chicken: Rub the olive oil all over the chicken, including under the skin. Sprinkle generously with salt and pepper. Stuff the cavity with minced garlic, lemon halves, and sprigs of rosemary and thyme.
Arrange the Vegetables: Place the potatoes, red onion, carrots, and celery around the chicken in the roasting pan. Pour the chicken broth over the vegetables.
Roast the Chicken: Place the roasting pan in the preheated oven. Roast for about 1 1/2 to 2 hours, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.
Baste and Turn: Every 30 minutes, baste the chicken with the pan juices to keep it moist. If the vegetables start to brown too quickly, you can cover them loosely with foil.
Rest the Chicken: Once the chicken is done, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken.
Serve: Carve the chicken and serve with the roasted vegetables. Enjoy your Roosevelt Island Roasted Chicken!
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