Seweryn Dominsky
Roast Chicken with Herb-Garlic Infusion
This delightful roast chicken dish is perfect for a family dinner or special gathering. It combines tender, juicy chicken with a flavor-packed herb-garlic infusion that will leave your taste buds dancing. The fusion of herbs and garlic takes this classic dish to a whole new level, making it both aromatic and incredibly delicious.
Ingredients:
– 1 whole chicken (about 4-5 pounds)
– 4 tablespoons olive oil
– 4 garlic cloves, minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme, finely chopped
– 1 tablespoon fresh parsley, finely chopped
– 1 lemon, halved
– Salt and pepper to taste
– 1 cup chicken broth
– 2 carrots, peeled and cut into chunks
– 2 celery stalks, cut into chunks
– 1 large onion, cut into quarters
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the herb-garlic mixture: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, and parsley. Mix well to create a paste.
3. Season the chicken: Pat the chicken dry with paper towels. Gently loosen the skin on the breast and thighs by sliding your fingers underneath it. Rub the herb-garlic mixture under the skin and over the chicken, ensuring even coverage.
4. Season the cavity: Season the inside of the chicken with salt and pepper. Place the lemon halves inside the cavity.
5. Prepare the roasting pan: Arrange the carrots, celery, and onion in the bottom of a large roasting pan. Pour the chicken broth over the vegetables.
6. Roast the chicken: Place the chicken on top of the vegetables in the roasting pan. Baste it with any remaining herb-garlic mixture. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
7. Baste regularly: Every 30 minutes, baste the chicken with the juices in the pan to keep it moist and flavorful.
8. Rest the chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and juicy roast.
9. Serve: Carve the chicken and serve it with the roasted vegetables from the pan. Use the pan juices as a delicious gravy to drizzle over the chicken and vegetables.
Enjoy your Roast Chicken with Herb-Garlic Infusion! This dish pairs wonderfully with some mashed potatoes or a fresh green salad.
