Roasted Chicken

Delicious Roasted Chicken Recipe:

Ingredients:

• 1 whole chicken (3-4 lbs)

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 lemon, halved

• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

• Salt and pepper to taste

• 1 onion, quartered

• Optional: vegetables (carrots, potatoes, and parsnips) for roasting

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). This high heat helps to create a crispy, golden skin.

2. Prepare the Chicken: Pat the chicken dry with paper towels to remove any moisture, which ensures a crispy skin when roasting.

3. Season the Chicken: Rub the chicken all over with olive oil, ensuring it's fully coated. Sprinkle the minced garlic, rosemary, thyme, salt, and pepper both inside and outside the chicken. Squeeze the lemon juice over the chicken, and place the lemon halves inside the cavity along with a few garlic cloves.

4. Truss the Chicken: For even cooking, tie the legs of the chicken together using kitchen twine.

5. Prepare the Roasting Pan: Place the quartered onion in the bottom of a roasting pan. You can also add vegetables like carrots, potatoes, and parsnips around the chicken if you'd like to roast them together.

6. Roast the Chicken: Place the chicken breast-side up on top of the onions in the pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

7. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, making it tender and juicy.

8. Serve: Carve the chicken and serve it with the roasted vegetables and a fresh salad for a well-rounded, healthy meal.

Tips:

• For extra flavor, marinate the chicken in olive oil, garlic, herbs, and lemon juice for a few hours before roasting.

• To keep the breast meat moist, you can start roasting the chicken breast-side down for the first 30 minutes, then flip it for the remaining time