Easy Roast Chicken
Last year, I attempted my first roast chicken, and the entire Internet roasted ME. While it was fully cooked, the skin wasn’t super brown and many people threw a fit and there were death threats. Now, one year and lots of practice later, I finally got the hang of this whole thing…am I a professional chicken roaster? No. But, do I think I am the right person to trust when it comes to making a beginner’s guide to roast chicken? Absolutely. I’ve made an instructional video below, which has everything from seasoning, to trussing and carving.
Enjoy this video and let me know what you think! I also will love you forever if you subscribe to my Youtube~*
|1 whole chicken
|Seasoning Under the Skin
|Aromatics in the Cavity of the Chicken
|1bunch fresh thyme
|Seasoning On Skin
|1/4cup olive oil
Preheat the oven to 425 degrees.
Dry off the chicken. Take a rubber spatula, or your hand, and separate the skin from the meat.
With a rubber spatula, push the herbs underneath the chicken skin, on top of the meat. Make sure the breast is evenly coated. Then, put the softened butter on top and spread it out onto the chicken skin.
Put thyme, lemon and garlic into the cavity of the chicken.
Rub olive oil on top of the chicken and season with salt and pepper.
Truss the chicken. Put the middle of your kitchen twine underneath the bottom of the chicken. Tie the drumsticks together and hold tightly. Bring the twine over between the thighs and breast of the chicken, and continue to hold tightly. Flip the chicken over and fold the wings into the body of the chicken. Tie the twine around the wings and knot. Full tutorial in my video -- I know this can be confusing to read.
Put the chicken in a roasting pan and roast at 425 degrees for 20 minutes.
Change the temperature to 350 degrees and roast until the chicken has an internal temperature of at least 165 degrees.