How to Roast chicken: delicious, juicy, crispy-skinned, roasted chicken with caramelised onions, lemon and herbs.
|Onion||1 (sliced into rings)|
|Pepper powder/Paprika||1 Teaspoon|
|Olive oil/Melted butter||2 Tablespoon (For greasing)|
|Fresh herbs||400 Gram (Oregano, rosemary, sage,parsley about 4 sprigs)|
|Lemon/Lime||1 , halved (or orange)|
1.Preheat oven to 425 degrees F.
2.Lay the onion slices on the bottom of a baking dish 913 or 711
3.Remove the giblets from the chicken if present and pat dry with a paper towel.
4.Put the chicken on top of the onion slices.
5.If using the citrus, squeeze the halves into the cavity of the chicken and throw the rinds in. Put the herbs inside, too.
6.Spread oil or butter all over the outside of the chicken and sprinkle with salt and pepper.
7.Roast for 20 minutes per pound (about 60-80 minutes).
8.Remove when the temperature in the thigh is 175 degrees F or the juices run clear when pierced with a knife.
9.Let rest 15 minutes before carving.
10.Serve with the pan juices.
1.Greek style: use lemon and oregano
2.Mexican style: use lime, oregano, and cilantro
3.French style: use orange or lemon and tarragon
You can also add whole peeled garlic cloves or slices of ginger for a different taste.