Description
This recipe for Perfectly Juicy Homemade Chicken delivers a tender and flavorful roasted chicken, enhanced by a fragrant herb and spice rub, lemon infusion, and a bed of roasted vegetables. Ideal for a comforting family dinner, this method ensures the chicken stays juicy with a crisp, golden skin.
Ingredients
Scale
Chicken and Marinade
- 1 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 kosher salt (Recommended for even distribution.)
- 1 teaspoon 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, chopped and mixed 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 for drizzling vegetables
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting the chicken to a crisp, golden brown.
- Prepare Chicken: Remove the chicken from its packaging and thoroughly pat it dry with paper towels to help the skin crisp up during roasting.
- Make Herb Paste: In a mixing bowl, combine olive oil, kosher salt, freshly ground black pepper, garlic powder, onion powder, and chopped fresh herbs to form a fragrant paste that will flavor the chicken deeply.
- Apply Herb Rub: Loosen the skin gently over the breast and thighs, then rub the herb mixture underneath the skin and all over the surface of the chicken for maximum flavor penetration.
- Add Lemon: Squeeze the juice from half the lemon into the cavity of the chicken and place the remaining half inside to infuse a fresh, citrus aroma during roasting.
- Prepare Vegetables: Chop the carrots, potatoes, and onions, then place them in a roasting pan and drizzle with olive oil, salt, and pepper to season.
- Arrange in Pan: Position the chicken breast-side up on top of the vegetables in the roasting pan, allowing the drippings to flavor the veggies as it cooks.
- Roast Chicken: Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reads 165°F (75°C) at the thickest part, ensuring it is fully cooked yet juicy.
- Rest Chicken: Remove the chicken from the oven and let it rest for 15-20 minutes before carving to allow the juices to redistribute, resulting in moist meat.
- Serve: Carve the chicken and serve warm alongside the roasted vegetables for a satisfying meal.
Notes
- Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
- Letting the chicken rest is crucial to keep it juicy and tender.
- Choose fresh herbs according to your preference or availability.
- Vegetables can be varied depending on seasonality or taste.
- For extra crispy skin, patting the chicken dry thoroughly before applying the rub is essential.
