Perfect Roasted Chicken

Everyone must have a perfect roast chicken recipe in their back pocket in case of emergencies. It’s impressive, easy and sooo delicious. While this Roasted Chicken is amazing for meal prep or wooing dinner guests, it’s also the perfect main event for your Thanksgiving.

If your family is like mine, you’re probably scaling back and a massive turkey just doesn’t make sense for a smaller group. Plus you all know I think turkey is trash, so I’ll use any excuse to get it off my Thanksgiving menu. Give me all the sides and this chicken thank you next.

AUTHOR: broccyourbody

Perfect Roasted Chicken

SERVES: 4 servings

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Ingredients

1 whole organic chicken 3-4 lbs
2 tbsp avocado oil
1 lemon cut into slices
2 cloves garlic sliced
Fresh herbs I used rosemary, thyme and sage
1 yellow onion cut into slices (optional)
3 carrots chopped (optional)
Kosher salt
Black pepper

Gravy

1/2 cup all purpose flour
Kosher salt & pepper

Instructions

Place either a well oiled cast iron pan or baking dish in the oven and heat to 425 degrees.
Remove the giblets from inside your chicken and trim any excess fat if necessary. I never rinse my chicken! It causes bacteria to spread when the heat of the oven will kill any bacteria that exists on your chicken.
Season the inside of the chicken with salt & pepper then add a few lemon slices, 2 sprigs each of your fresh herbs and sliced garlic. Rub the outside of the chicken with avocado oil and season generously with salt & pepper. I also added some fresh thyme leaves.
When the oven is heated, remove your pan and place the onions and carrots in the pan. Place your chicken in, breast side up, and bake for about 1-1.5 hours or until the thigh reaches at least 155 degrees.
Remove from the oven and tilt the chicken to let the juices run out for your gravy. Carve your chicken (YouTube this I’m not your girl 😂) and serve over the vegetables.
For the gravy, heat the chicken drippings in a saucepan over medium heat. Add water the drippings until you have about a cup of liquid. Add water to 1/2 cup all purpose flour (gluten free works too), until you get a runny paste. Whisk a small amount into the drippings until you have your desired consistency.

5 based on 1 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Jordan Smoczyk says:

15.11.2023

Wow! I’ve cooked many whole chickens before but my husband agreed this was my best. I did a 3.25 lb chicken for 1 hr. Thighs were already at 180 according to my mest thermometer (i never believe it) Left it in the oven with the oven off for 20 min while i cooked rice. I added potatoes right away-chopped up baby reds with the onions and carrots. And added green beans about 40 min into cooking. I added crushed red pepper and soy sauce to my bowl of chicken, veggies, and rice and it was amazinggg

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