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Roasted-Chicken-Recipe

Roasted Chicken

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This Roasted Chicken is juicy, flavorful, and perfect for a quick dinner! With a handful of simple ingredients, it’s the comfort food you’ll love. Roast a whole chicken with garlic and onions for an easy yet impressive meal.

  • Total Time: 1 hour 20 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1 whole chicken (about 3 ½ – 4 lbs)
  • 1 medium yellow onion, cut into large chunks and pieces separated
  • 4 cloves garlic, peeled and smashed
  • 2 teaspoons olive oil or avocado oil
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • ½ cup chicken broth or water
  • Optional: ½ medium lemon + several sprigs fresh herbs
  • â…“ cup drippings from the pan
  • 2 tablespoons flour
  • 1 cup chicken broth
  • â…› teaspoon fine salt or more to taste
  • â…› teaspoon black pepper or more to taste

Instructions

  1. Preheat the oven to 350°F.
  2. Remove all packaging from the chicken and pat it dry with paper towels.
  3. Place onion and garlic in the bottom of a Dutch oven, large oven-safe skillet, baking pan, or roasting pan.
  4. Put the chicken in the pan on top of the onions.
  5. Rub the chicken all over with the oil and sprinkle with salt and pepper.
  6. If using lemon and herbs, tuck them into the cavity of the chicken.
  7. Add ½ cup broth or water to the pan around the chicken and place it in the oven, uncovered. Bake for 20 minutes per pound or until the internal temperature reaches 165°F.
  8. Start checking for doneness 10-15 minutes before the estimated time.
  9. Remove chicken to a cutting board, cover loosely with foil, and let it rest for 10 minutes before slicing.
  10. Slice or pull the chicken from the bones and serve with optional gravy if desired.
  11. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  12. Remove onions and garlic from the pan; they can be served or saved for broth.
  13. Pour drippings from the pan into a measuring cup, discard excess fat, and measure out â…“ cup drippings.
  14. Place the roasting pan over medium heat and add the drippings.
  15. Whisk in 2 tablespoons flour until it forms a paste-like mixture and turns golden brown, about 2 minutes.
  16. Slowly add 1 cup broth while whisking constantly.
  17. Cook the gravy until thickened, about 5 to 7 minutes, adjusting with more broth if too thick, or cooking longer if too thin.
  18. Season with salt and pepper, then serve with chicken.

Last Step:

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Notes

For crispy skin, avoid covering the chicken while it roasts.
Using a thermometer ensures the chicken is perfectly cooked without guessing.
Letting the chicken rest allows the juices to redistribute for better flavor.

  • Author: Thomas
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Category: Dinner
  • Method: Oven Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken leg
  • Calories: 450
  • Sugar: 0g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 50g
  • Cholesterol: 140mg

Find it online: https://www.deliciousrecipesblog.com/roasted-chicken/