Roasted Chicken Recipe
Roasted chicken has a rich history dating back to ancient Greece and Rome, where it was a symbol of feasts and celebrations. Over time, the recipe spread throughout Europe, adapting to various culinary traditions.
Equipment
- Roasting pan
- Kitchen twine
- Meat thermometer
Ingredients
- 1 whole chicken (about 3-4 pounds)
- Olive oil
- Black pepper
- Herbs (such as rosemary, thyme, or sage)
- Garlic cloves (optional)
- Lemon wedges (optional)
- Salt
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- Place the chicken in a roasting pan and tuck the wingtips under the body.
- Drizzle olive oil over the chicken and rub it evenly to coat.
- Season generously with salt, pepper, and your choice of herbs.
- For added flavor, place garlic cloves and lemon wedges inside the cavity of the chicken.
- Tie the legs together with kitchen twine to ensure even cooking.
- Roast the chicken in the preheated oven for approximately 60-75 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.