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The Roast Chicken

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

A good roast chicken is the ultimate kitchen staple, and if there’s one recipe in this book to practice and commit to memory, it’s this one. Once you see how easy it is to make at home, you’ll never be tempted by the store-bought version in a bag again (seriously—read that Costco label). A generous hand with salt, butter, and lemon is the key to roastchicken heaven. In the pages that follow, you’ll see how one bird turns into days of easy meals: broth for soups (p. 249), lettuce wraps (p. 250), enchiladas (p. 240), tinga (p. 233), chicken salad (p. 230), and more

Save

4.8 / 5

Share

SERVES

4 PEOPLE

ACTIVE TIME

10 MINUTES

TOTAL TIME

1 HOUR 10 MINUTES

A good roast chicken is the ultimate kitchen staple, and if there’s one recipe in this book to practice and commit to memory, it’s this one. Once you see how easy it is to make at home, you’ll never be tempted by the store-bought version in a bag again (seriously—read that Costco label). A generous hand with salt, butter, and lemon is the key to roastchicken heaven. In the pages that follow, you’ll see how one bird turns into days of easy meals: broth for soups (p. 249), lettuce wraps (p. 250), enchiladas (p. 240), tinga (p. 233), chicken salad (p. 230), and more

Method

  1. Preheat the oven to 375°F.
  2. Pat the chicken dry with paper towels. Rub it all over with the softened butter, including under the skin as much as you can. Generously season with garlic salt, salt, and black pepper.
  3. Squeeze the lemon halves over the chicken; then tuck them into the cavity.
  4. Arrange the sweet potato rounds in a single layer in a large castiron skillet or heavy-bottomed baking dish. Drizzle with avocado oil. Place the chicken, breast side up, on top of the sweet potatoes. Add the garlic head halves.
  5. Bake for 1 hour, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  6. At the 30- and 45-minute marks, open the oven to release steam (this helps crisp the skin) and baste the chicken. To baste, tilt the pan to collect juices, and spoon them over the chicken.
  7. Once done, baste one more time, sprinkle with fresh thyme, and let rest for 15 minutes before carving. This helps the juices redistribute and keeps the meat tender and juicy.

TESTER’S NOTE

You changed our lives with this recipe. This recipe is SO easy and amazingly delicious. It’s quickly become a favorite family that we all love.

- Jenna B.

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