Chicken Recipe
Introduction
Roasting a whole chicken is a culinary skill that every home cook should have in their repertoire. It's a timeless dish that never goes out of style. In this recipe, we'll guide you through the steps to create a perfectly roasted chicken infused with the bright flavors of lemon and fresh herbs, accompanied by creamy garlic mashed potatoes and a medley of roasted vegetables. This meal is sure to impress your family and guests.
Ingredients
For the Roasted Chicken:
- 1 whole chicken (about 4-5 pounds)
- 2 lemons
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons olive oil
- Salt and black pepper to taste
For the Garlic Mashed Potatoes:
- 4 large russet potatoes, peeled and cubed
- 4 cloves of garlic, minced
- 1/2 cup butter
- 1/2 cup milk
- Salt and black pepper to taste
For the Roasted Vegetables:
- 2 cups of assorted vegetables (carrots, bell peppers, zucchini, and red onions work well)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Equipment:
- Roasting pan with a rack
- Meat thermometer
- Potato masher
- Large mixing bowls
Instructions
Preparing the Chicken:
Start by preheating your oven to 375°F (190°C).
Wash the chicken thoroughly under cold running water and pat it dry with paper towels. Place it on a clean surface.
Zest both lemons and set the zest aside for later. Cut one lemon in half and juice it. Slice the other lemon into thin rounds.
In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, lemon zest, and 2 tablespoons of olive oil. Mix well to create an herb paste.
Carefully loosen the skin of the chicken by gently lifting it with your fingers. Be sure not to tear the skin.
Spread the herb paste evenly under the chicken skin, rubbing it onto the meat. This will infuse the chicken with flavor as it roasts.
Season the chicken generously with salt and black pepper, both inside and outside.
Place the lemon slices inside the chicken cavity to impart a bright, citrusy aroma during roasting.
Roasting the Chicken:
Set a roasting rack in a large roasting pan. Place the prepared chicken on the rack, breast-side up.
Drizzle the remaining 2 tablespoons of olive oil over the chicken's skin, ensuring it's evenly coated.
Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature by inserting it into the thickest part of the thigh without touching the bone.
During roasting, baste the chicken with the pan juices every 20-30 minutes to keep it moist and flavorful.
Once the chicken reaches the desired temperature, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, resulting in tender and juicy meat.
Preparing the Garlic Mashed Potatoes:
While the chicken is roasting, peel and cube the potatoes. Place them in a large pot of cold, salted water.
Bring the water to a boil and cook the potatoes until they are fork-tender, usually around 15-20 minutes.
Drain the cooked potatoes and return them to the pot.
In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for about 1-2 minutes, or until fragrant.
Pour the garlic-infused butter over the cooked potatoes.
Begin mashing the potatoes while gradually adding the milk. Continue mashing until the potatoes are smooth and creamy. Season with salt and black pepper to taste.
Cover the pot to keep the mashed potatoes warm until ready to serve.
Roasting the Vegetables:
While the chicken is resting, increase the oven temperature to 425°F (220°C).
Cut the assorted vegetables into bite-sized pieces and place them in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat evenly. Season with salt and black pepper.
Spread the seasoned vegetables on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
Serving Your Feast:
Carve the roasted chicken into serving pieces.
Plate a portion of the lemon herb roasted chicken alongside a generous scoop of garlic mashed potatoes and a serving of the roasted vegetables.
Garnish with fresh herbs or a drizzle of pan juices if desired.
Serve hot, and enjoy your homemade lemon herb roasted chicken with garlic mashed potatoes and roasted vegetables!
Tips and Variations:
If you want to add extra flavor to your roasted chicken, consider brining it for a few hours before roasting. A simple brine of water, salt, sugar, and herbs will make your chicken even juicier.
Feel free to customize the roasted vegetables based on your preferences or what's in season. You can also toss them with your favorite spices or a balsamic glaze for added flavor.
For a crispy chicken skin, you can start roasting the chicken at a higher temperature (around 450°F or 232°C) for the first 15 minutes, then reduce the temperature to 375°F (190°C) for the remainder of the cooking time.
Leftover roasted chicken can be used in various dishes, such as chicken salad, sandwiches, or chicken pot pie.
Don't forget to save any leftover chicken bones and vegetable scraps to make a delicious homemade chicken stock for soups and sauces.
In conclusion, this Lemon Herb Roasted Chicken with Garlic Mashed Potatoes and Roasted Vegetables is a classic and comforting meal that's perfect for any special occasion or family dinner. With a little time and effort, you can create a flavorful feast that will leave everyone at the table satisfied. Enjoy your culinary adventure and the delicious rewards that come with it!
