How to Prepare Homemade Roast Chicken

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There is nothing better than filling the house with the sweet smell of roasting chicken and this is a great lemon and rosemary version. Recipe by: Magda Slow Cooker Roast Chicken Roast chicken is a family favourite. Here's how to make sure your roast chicken is beautifully tender every time.

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, roast chicken. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Roast Chicken is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes yummy. They're fine and they look fantastic. Roast Chicken is something which I have loved my entire life.

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To get started with this recipe, we must first prepare a few components. You can cook roast chicken using 7 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Roast Chicken:

1. {Take 1 of whole chicken.
2. {Get 3 tablespoons of butter.
3. {Prepare 1/2 of lemon.
4. {Make ready 1 head of garlic.
5. {Get 4 sprigs of rosemary.
6. {Get 4 sprigs of thyme.
7. {Prepare 2 tablespoons of salt.

Line a roasting pan with baking paper. Use paper towel to pat the chicken dry. This will help the skin crisp up. Place the chicken breast-side up in the pan.

Steps to make Roast Chicken:

1. Preheat oven to 425 degrees.
2. Remove giblets from chicken and pat dry as much as possible.
3. Melt butter in small microwaveable bowl.
4. Finely chop one sprig of rosemary and one sprig of thyme, add to bowl with melted butter.
5. Cut off top of head of garlic so each clove is exposed. Mince one clove and add it to the bowl with melted butter..
6. Add a squeeze of the halved lemon to bowl with melted butter.
7. Mix together bowl with butter, then spread all over chicken.
8. Stuff cavity of chicken with rest of thyme and rosemary, head of garlic, and halved lemon.
9. Sprinkle entire chicken (including inside) generously with salt.
10. Tie chicken legs together with kitchen twine.
11. Roast chicken for 1 hour, then remove from oven and baste with juices. Roast 15 more minutes, baste again..
12. Cover roasted chicken loosely with foil and let sit for 15+ minutes.
13. Carve and enjoy! Save the carcass in the freezer for stock later on..

Loosely tie the legs together with kitchen string. A spatchcocked chicken takes less time to roast. Try this recipe for Butterflied Roast Chicken with Lemon and Rosemary. Favorite Roast Chicken Recipes Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. A second option is to salt the chicken, then leave loosely covered in the fridge overnight and cook as normal the next day (without rinsing off any of the seasoning).

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