Whole Roasted Chicken

Whole Roasted Chicken

Introduction:
Whole roasted chicken is a timeless classic that turns simple ingredients into a meal of rich flavor and comforting aroma. The chicken is seasoned and roasted until the skin turns golden and crispy, while the meat inside stays tender and juicy. It’s versatile, pairing perfectly with roasted vegetables, mashed potatoes, or fresh salad, and works just as well for a family dinner as it does for a festive gathering.

Ingredients:

• 1 whole chicken (about 1.5–2 kg)

• 3 tbsp olive oil or melted butter

• 1 tsp turmeric powder (for color and earthy flavor)

• 1 tsp paprika (optional, for smokiness)

• 1 tsp ground black pepper

• 1½ tsp salt

• 4 garlic cloves, minced

• 1 lemon, halved

• Fresh herbs (thyme, rosemary, parsley)

• 1 onion, quartered

Whole Roasted Chicken

ADVERTISEMENT

Instructions:

1. Preheat oven: Set oven to 200°C (390°F).

2. Prepare the chicken: Pat the chicken dry with paper towels to help crisp the skin.

3. Season: In a small bowl, mix olive oil (or melted butter), turmeric, paprika, salt, pepper, and garlic. Rub the mixture all over the chicken, including under the skin for deeper flavor.

4. Stuff the cavity: Place lemon halves, onion, and herbs inside the chicken cavity. This will add aroma and flavor during roasting.

5. Tie the legs: Use kitchen twine to tie the legs together to help the chicken cook evenly.

6. Roast: Place the chicken breast side up in a roasting pan. Roast for about 1 hour 20 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.

7. Rest: Let the chicken rest for 10–15 minutes before carving to keep the juices inside.

Conclusion:
A whole roasted chicken is the epitome of simple, hearty cooking. Its crispy skin, juicy interior, and aromatic seasoning make it a show-stopping centerpiece for any table. Once you master it, you’ll have a go-to dish that’s both impressive and comforting.