Reviews
Nutritional Information
Calories
Total Fat
Sodium
Dietary Fiber
Protein
Vitamin C
Cholesterol
Carbohydrates
Sugar
Vitamin A
Iron
Directions
1.
Prepare the Lemon, Onion, and Garlic
Slice half of the lemon into thin slices and set aside.
For the onion: Cut the onion in half vertically from root to tip. Take each half and slice it vertically again—you should now have four large pieces. Peel each piece and then cut them in half horizontally, resulting in a total of eight pieces. Peel and mince the garlic cloves, then place the lemon slices, onion pieces, and minced garlic on a plate and set aside.
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2.
Prepare the Vegetables
In a 34×23 cm baking dish, add the carrots, red potatoes, olive oil, ground black pepper, and salt. Using clean hands, mix everything well to ensure the vegetables are evenly coated. Set aside.
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3.
Make the Herb and Spice Butter Mix
In a bowl, add the dried oregano, dried thyme, dried rosemary, smoked paprika, minced garlic, lemon juice (reserve the lemon slices after juicing), salt, black pepper, and melted unsalted butter. Whisk all the ingredients together until well combined.
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4.
Bake the Chicken
In a large dish, place the whole chicken. Pour the butter mixture over and inside the chicken, making sure to rub it in well—even under the skin—for maximum flavor. Stuff the chicken cavity with the onion chunks and the juiced lemon rinds. Then, truss the chicken (see ‘Notes’ below for guidance). Carefully lift the chicken and place it in the baking dish on top of the carrots and potatoes.
Bake for 1 hour and 25 minutes at 180°C (fan) or 200°C (without fan).
At the 50-minute mark, remove the chicken from the oven and use a ladle to baste it with some of the flavorful juices collected at the bottom of the baking dish. Return the chicken to the oven and continue baking until fully cooked.
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5.
Check If the Chicken Is Cooked
There are three ways to check if the chicken is done:
Option 1: Use a thermometer – Insert the thermometer into the thickest part of the thighs and wings (near the breast). The chicken is fully cooked when it reads 77°C (170°F). If the temperature is lower, return it to the oven and check again after 15–20 minutes. Option 2: Check the juices – Make a deep incision where the drumstick meets the body of the chicken. If the juices run clear, the chicken is done. If the juices are pinkish or reddish, return it to the oven and check again after 15–20 minutes. (Personally, I don’t use a thermometer, so I always opt for this method.)
Bonus Option: Wiggle the drumstick – If the drumstick moves easily with very little resistance, the chicken is fully cooked.
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6.
Rest and Serve
Once the chicken is fully cooked, let it rest for 10 minutes. This step is essential to allow the juices to redistribute, keeping the meat moist and flavorful. After resting, cut the twine (if used) and carve the chicken as desired. Plate it with the roasted carrots, potatoes, and stuffing. Drizzle some gravy over the chicken, serve, and enjoy!
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Notes
Trussing: Okay, so what is trussing? Trussing is when you tie the chicken at its wings and legs to prevent overcooking in those sections due to air circulation during baking. However, in my experience, you only need to truss the chicken at the ‘ankles’—or, to put it simply, the ‘stick’ part of the drumstick. To truss the chicken at the ‘ankles,’ get a twine about 45 cm long (you can cut off the excess later if it is too long). Place the twine under the chicken ankles, bring it over the ankles, cross it, and bring the ankles closer together in an overlapping manner. Wrap the twine around both ankles and tie it, then tie it again for extra security. Finally, cut off any excess twine.
Storage: Keep the remaining roast chicken (with carrots and potatoes) in an airtight container and refrigerate for up to two days. When ready to consume, place the chicken in a casserole dish, pour about 50 ml of water over it (to prevent it from drying out), and reheat in the oven at 180°C for 30 minutes. It will then be ready to eat.
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