Roast Chicken

Written by Diana - May 29, 2013 7 Comments

Here’s a simple and easy Roast Chicken that’s practically fail-safe.  This is a reprint of one of my favorite recipes to prepare

This is a good comfort meal when you need to sit down for a family meal that anyone can prepare.  I do mean anyone.  I have a clay baker that I bake my chicken in, but you can use a roasting pan if you like.  I added some ginger and lemongrass to give it a zingy springy flavor along with garlic, cause I love garlic. I usually bake the chicken and about half way through throw the potatoes and spinach into the pan – use whatever fresh vegetables you like best.

Roast Chicken  -Cookerati    Ingredients:

Directions:

Lightly spread Olive Oil over the chicken.  Place garlic under the skin – all over.  Grate ginger and lemon grass and sprinkle that under the skin of the chicken, plus throw a little in the cavity along with some of the garlic.  Sprinkle the other herbs and spices along with salt and pepper on top.  Place the chicken into the roasting pan, or clay baker, slice an onion and place around the chicken.  Cover with foil and bake at 325.

In a bowl, places chopped up veggies and sliced potatoes, sprinkle with some herbs, salt and pepper and toss.  Twenty minutes before the chicken is done – add the potatoes and veggies to the baker and recover.  You can uncover about ten minutes before the end if you want a crispy skin, but we don’t eat the skin, so we don’t do that part. The chicken needs to be 165 deg F, but I’ll take it up to 155, and then let it sit for about ten minutes.  It will rest and go up to about 165.  A meat thermometer is one of my best friends.  I don’t cut apart the chicken to test like my mom used to, just poke it with the meat thermometer.

 

This chicken is delicious, easy and oh so good.  My husband sits and picks the bones clean, there’s never enough left for another meal.

 

Roast Chicken
 
An easy but delicious roast chicken dinner.
Author:
Recipe type: Dinner
Cuisine: American
Ingredients
  • 1 whole Chicken
  • Olive Oil
  • 3 cloves garlic sliced
  • 1 onion
  • ginger
  • lemon grass
  • thyme
  • sage
  • pepper
  • salt
Instructions
  1. Lightly spread Olive Oil over the chicken.
  2. Place garlic under the skin – all over.
  3. Grate ginger and lemon grass and sprinkle that under the skin of the chicken,
  4. plus throw a little in the cavity along with some of the garlic.
  5. Sprinkle the other herbs and spices along with salt and pepper on top.
  6. Place the chicken into the roasting pan, or clay baker, slice an onion and place around the chicken.
  7. Cover with foil and bake at 325.
  8. In a bowl, places chopped up veggies and sliced potatoes, sprinkle with some herbs, salt and pepper and toss.
  9. Twenty minutes before the chicken is done – add the potatoes and veggies to the baker and recover.
  10. You can uncover about ten minutes before the end if you want a crispy skin, but we don’t eat the skin, so we don’t do that part.
  11. The chicken needs to be 165 deg F, but I’ll take it up to 155, and then let it sit for about ten minutes.
  12. It will rest and go up to about 165.
Notes
A meat thermometer is one of my best friends. I don’t cut apart the chicken to test like my mom used to, just poke it with the meat thermometer.

Read the Comments

7 Outstanding Responses to "Roast Chicken"

    Ed Schenk on February 25, 2010 at 8:01 pm

    Roast chicken is one of the most simple and satisfyling dished you can make!

    5 Star Foodie on February 26, 2010 at 11:10 am

    Excellent roast chicken – I love your additions of ginger & lemongrass! I hope you’re feeling better!

    zerrin on February 28, 2010 at 3:55 am

    That sounds so easy and scrumptious! The flavors in it are great! Wish I had a meat thermometer, but never even heard it before.

    Diana on February 28, 2010 at 4:05 am

    Zerrin,

    A meat thermometer has a long prong you stick into the meat and it tells you what the internal temp of the meat is. That way you don’t lose the meat juices, or over cook because you can’t tell if the meat is done. I love my meat thermometer. We use it for the grill also. It’s one of my favorite kitchen tools.

    Bread and Jam on February 28, 2010 at 5:08 am

    I’m going to give this a try. I love roast chicken because you can confine everything to one pan. The lemongrass and thyme sound nice.

    Sophie on February 28, 2010 at 3:19 pm

    A georgous & ooh so tasty chicken dish!!

    I also love lemongrass!

    Julia on March 23, 2010 at 2:21 am

    I love roast chicken!

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