When I think back to Sunday dinners as a child growing up I often remember amazing roast chicken. Many people can relate to this memory but sometimes recreating those meals seem a challenge. There are so many different recipes out there with a bunch of steps. Here is a sure fire way to roast a perfect chicken easily every single time. It’s juicy with crispy skin and great savory taste. Goes great with any side dishes but you can’t go wrong with a sweet potato puree and some sautéed asparagus that I have here.
Obviously the quality of ingredients, especially the chicken, is going to factor into how great this meal is. I’ve been lucky enough to have found amazing pastured raised chicken from a local farm to source from. However any organic hormone free chicken will get you fantastic results. But don’t sweat this because any meal that you cook from scratch with love is going to be great.
Lemon Zest & Herb Roast Chicken Recipe
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp dried parsley
2 tsp fresh lemon zest
1 1/2 TBS fresh lemon juice
1 TBS olive oil
1 whole chicken (about 4 pounds)
2 TBS melted butter (or olive oil)
Preheat oven to 500 degrees. Yes, you read correctly, 500 degrees. Mix together in a small bowl the first 9 ingredients to make a seasoning paste and set aside. Wash chicken well and pat dry with paper towel. Put the chicken on a pan and rub the seasoning paste all over the surface and in the cavity. Make sure that the entire surface is covered equally with the seasoning paste. Transfer the chicken to a roasting rack set into a foil line baking sheet or pan. Let sit for 10 to 15 minutes to marinade. Roast for 15 minutes at 500 degrees and then turn oven temperature down to 375 degrees. Roast for 45 minutes. Brush the melted butter or olive oil on the skin all over the top. Continue to roast for another 15 minutes until skin is crispy and have a rich golden brown color. Total roasting time is approximately 20 minutes per pound. Test for doneness by sticking a fork into the thigh to see that juices run clear or by using a thermometer inserted into the thickest part of the thigh but not touching the bone. It is done when temperature registers 165 degrees. Take the roasting pan out of oven, drape foil over chicken and rest for 10 – 15 minutes before carving and serving. Serves 4.