Description
This recipe for Perfectly Juicy Homemade Chicken delivers a tender, flavorful roast chicken infused with fresh herbs and lemon. Roasting the bird atop a bed of vegetables creates a complete and savory meal, guaranteed to impress with every bite.
Ingredients
Scale
Chicken and Marinade
- 1 whole Whole Chicken (3-4 lbs) (Choose a fresh, high-quality bird for best results.)
- 1/4 cup Olive Oil (Extra virgin olive oil adds richness.)
- 1 tablespoon Salt (Kosher salt is recommended for even distribution.)
- 1 teaspoon Pepper (Freshly ground black pepper enhances flavor.)
- 1 teaspoon Garlic Powder (Adds warm, aromatic flavor.)
- 1 teaspoon Onion Powder (Offers a sweet and savory note.)
- 1 tablespoon Fresh Herbs (rosemary, thyme, or parsley) (Chop and mix with oil and spices for a rub.)
- 1 whole Fresh Lemon (For juice and slices inside the cavity.)
Vegetables
- 2 cups Vegetables (carrots, potatoes, onions) (Enhances flavor and creates a complete meal.)
- Olive oil, salt, and pepper (for drizzling vegetables)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken at a high temperature, which will ensure a crispy skin.
- Prepare Chicken: Remove the chicken from its packaging and pat it dry thoroughly with paper towels to promote even browning.
- Make Herb Paste: In a mixing bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, and chopped fresh herbs to create a flavorful paste for the chicken rub.
- Rub Chicken: Gently loosen the skin over the breast and thighs, then carefully rub the herb mixture underneath the skin and all over the chicken for maximum flavor infusion.
- Add Lemon: Squeeze the juice from half of the lemon into the cavity of the chicken and place the other half inside the cavity to add citrus aroma.
- Prepare Vegetables: Chop the carrots, potatoes, and onions, then place them in a roasting pan. Drizzle with olive oil, and season with salt and pepper to enhance their flavor during roasting.
- Arrange for Roasting: Place the chicken breast side up on top of the seasoned vegetables in the roasting pan, allowing the juices to drip down and flavor the vegetables.
- Roast Chicken: Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), indicating it is fully cooked.
- Rest and Serve: Remove the chicken from the oven and let it rest for 15-20 minutes before carving to allow the juices to redistribute, ensuring juicy meat.
Notes
- Use a meat thermometer to check for doneness to avoid overcooking.
- Letting the chicken rest is crucial for juiciness.
- Using fresh herbs and lemon adds brightness and aroma to the dish.
- Vegetables can vary; root vegetables work best to roast alongside the chicken.
- Kosher salt yields more even seasoning compared to table salt.
