And this oven-roasted chicken is basic enough to play well in any recipe that calls for cooked chicken.
Ingredients
1(4 1/2- to 5-lb.)
Let stand at room temperature for 30 minutes.
Preheat oven to 425F.
Loosen and lift skin from breasts, thighs and legs with fingers.
(Do not totally detach skin.)
Stir together butter, salt and pepper.
Spread evenly underneath loosened skin.
Place lemon, onion and garlic in the cavity, and tie legs together with kitchen twine.
Let rest 20 minutes before carving.
Discard skin, lemon, onion and garlic.
We use just enough to help keep the chicken juicy and prevent it from drying out.
In comparison to arotisserie chickenyou would buy from the store, this recipe has less sodium and fat.
Many people avoid eating chicken thighs, thinking they aren’t as good for you.
These aromatic ingredients lightly flavor the chicken from the inside out.
Roasting requires higher temperatures, which are typically above 400F.
We roast the chicken at a higher temperature of 425F to get golden brown, crispy skin.
If you haveleftover chicken, use it for sandwiches, salads or grain bowls for lunch the following day.
If the chicken is too cold, it will take longer to cook and may brown unevenly.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
