No, chickens are not into S&M, but have you ever been disappointed with dry breast meat from your roast chicken? Or, maybe the breast was perfect, but the legs and thighs were still bloody? Trussing them (tying the legs together and tucking the wings underneath) ensures they cook evenly – keeping air from circulating around the cavity of the chicken, and drying the breast meat out before the legs and thighs are fully cooked.

You can purchase kitchen twine at most grocery stores in the same aisle as containers and foil. Trussing is easy (click on video below to see how), and makes the finished product look so much more appealing.

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Another trick to moist breast meat I use, is stuffing the cavity with an onion or lemon. I always like to rub some seasoning in there first, and perhaps a few sprigs of fresh herbs, so flavor permeates the meat from the inside as well as the outside. Here’s my latest roast chicken recipe employing all three tips, but first, please leave me a comment below on any chicken roasting tips you would like to share, and/or what herbs and spices are your favorite combinations to use when roasting a chicken?

Lemon Garlic Roast Chicken

Lemon Garlic Roast Chicken

Tangy, moist and simple, yet sensationally flavorful, this is easily my favorite roast chicken recipe served with crispy roast potatoes, carrots and parsnips. What’s not to love with dinner in one pan?

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SERVINGS: 4

INGREDIENTS:

1 4-5 pound whole roasting or fryer chicken
3 cloves garlic, minced
2 tablespoons ground black pepper + plus more to taste
4 lemons, both zested and quartered (reserve 2 tablespoons zest for the rub)
2 2 tablespoons fresh thyme, chopped + 3 sprigs
2 tablespoons fresh Rosemary, chopped + 2 whole sprigs
4 tablespoons olive oil, divided
1 pound baby Dutch potatoes
1 pound baby carrots
2 large parsnips, peeled and chopped
Kosher salt to taste

DIRECTIONS:

1). Preheat oven to 375° F.

2). Rinse chicken inside and out, removing giblets and excess fat. Pat dry. Season the inside of the chicken generously with salt and pepper; set aside.

3). In a large bowl, toss the potatoes, carrots, parsnips, 1 tablespoon of Rosemary, and 2 tablespoons of the olive oil. Spread evenly in the bottom of the roasting pan. Season to taste with salt and pepper.

4). Slice one lemon in half. Stuff the sprigs of thyme, Rosemary and lemon halves into the cavity of the chicken. Tie the legs together with kitchen twine, and place on top of the vegetables in the roasting pan with the wings tucked under.

5). In a small bowl, mix the 2 tablespoons of lemon zest, black pepper, chopped thyme and Rosemary, garlic, and 2 tablespoons of remaining olive oil. Rub generously all over the outside top and bottom of the chicken. Season generously with salt.

6). Quarter the remaining lemons and scatter around the chicken, in with the vegetables. Roast in the preheated oven for 1 – 1 1/2 hours depending on the size of the chicken. A meat thermometer inserted into the thickest part without touching the bone should read 165° F. Remove from oven and let rest 10-15 minutes before carving to allow the juices to redistribute. Meanwhile, keep the vegetables warm in the oven.

SERVING SUGGESTIONS:

Serve the chicken and vegetables hot, and quickly deglaze the pan, scraping up any yummy gooey bits, then separate the fat, and pour the juices over the carved chicken.

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  • May 25, 2012
    9:27 am

    I love roast chicken! Always put garlic cloves inside and lately have been rubbing the outside with an Indian Masala blend of herbs/spices. Jewels, not sure what you mean by Dutch potatoes. Are they a smaller variety of potato? Think I’m going to have to run out and buy a roasting chicken now for Sunday dinner. I’ve got a craving for a homey meal and that would be perfect.

    Reply
  • May 25, 2012
    9:45 am

    Any good roasting potato will work Ruthee – I just happen to be keen on those little sweet baby Dutch ones at the moment. Fingerling, red potatoes, yukon golds, russet, ect. are all good choices.

    Reply
  • May 25, 2012
    10:43 am

    PS. I also love sweet potato roasted like this.

    Reply
  • May 25, 2012
    9:06 pm

    Other than your recipes, I have two that are family faves… one is making sure the chicken is completely dry and add only salt and pepper then bake it at a very high heat. It makes ultra crispy skin for those who like that kind of thing.

    The other method is called “spatchcocked” I cut the backbone out and press the chicken down so it’s kind of flattened. It goes into a cast iron pan or roaster and throw in a rinsed and drained can of chickpeas, some lime juice, garlic and seasoned.

    Reply

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