Roasted chicken is the ultimate comfort food, every bite is juicy and delicious!
Fall is here and its time to start using the oven again. This simple garlic roasted chicken is brined in a salt-sugar water. It will make the meat super tender and juicy, while also adding flavor into the chicken. Slow roasting assures that the chicken will be fall apart tender.
Don’t let cooking a whole chicken intimidate you. Once you get the hang of it you’ll be cooking 2-3 at a time. They’re fantastic used for sandwiches, soups, and casseroles just to name a few. I specifically use them in my Mini Freezer Chicken Pot Pies, so good!
Tips for making lemon garlic roasted chicken.
- Brining is optional but I highly recommend doing it.
- Make sure you get a tablespoon or two of that seasoned butter under the skin.
- Truss the chicken with cooking twine. It helps ensure the chicken cooks evenly. Here is a great how to guide.
- I use a 12 inch cast iron skillet but a roasting pan will work to.
- Cook chicken uncovered, to get that skin nice and golden brown.
- Cook until internal temp is 165 degrees. I use this meat thermometer to check mine.
- Let rest 10 minutes before carving
To brine or not to brine!
Brine is a high concentration of salt and sugar in water. The meat absorbs extra liquid, resulting in a juicer and more flavorful chicken. We do this every year with our Thanksgiving turkey and it makes such a huge difference.
What is Herb De Provence?
I love using these dried herbs on poultry, It adds such a distinctive flavor. Herb De Provence is a huge component in French and Mediterranean cooking. Made up of basil, fennel, marjoram, parsley, rosemary, tarragon and thyme. There are recipes out there to make your own, but I prefer easy and I just get mine from Amazon. Reasonably priced and it lasts me awhile.
- 5 lb whole chicken
- 2/3 cup granulated sugar
- 2/3 cup salt
- 10 cups water
- 3/4 cube butter softened
- 5 cloves garlic minced
- 1 tablespoon Herb DeProvince
- 2 lemons quartered
- 1 1/2 pounds new potatoes
- 1 small onion cut into chunks
- 3 carrots peel and cut into chunks
- Place the water, salt, sugar in a large pot. Bring to a simmer over medium heat.
- Cook for 3-4 minutes or until salt has dissolved. Let cool completely.
- Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
- Refrigerate 12-24 hours
- Remove the chicken from the brine and pat dry with paper towels.
- In a small bowl add butter, herb de , and garlic and mix until combined.
- Rub chicken with butter mixture, making sure to get under the breast skin.
- Tie up your chicken legs with the twine.
- In a large bowl add the potatoes, onions and carrots. Toss with olive oil and sat and pepper and place into cast iron skillet or baking pan.
- Place chicken on top of the vegetables.
- Bake at 300 degrees uncovered on the top rack for 2 1/2 hours or until internal temperature reaches 165 degrees in the thickest part of the thigh. Basting occasionally with the drippings over the top of the chicken end vegetables.
- Remove from the oven and allow the chicken to rest 10 minutes before carving
If you want to make the skin crispier place chicken under broiler. Broil on low for 3-5 minutes until desired crispiness.
Amount Per Serving Calories 1132 Total Fat 53g Saturated Fat 15g Trans Fat 0g Unsaturated Fat 32g Cholesterol 336mg Sodium 13001mg Carbohydrates 53g Net Carbohydrates 0g Fiber 4g Sugar 26g Sugar Alcohols 0g Protein 107g