A show-stopping main dish for a weekend or a holiday.
Whole roast chicken makes such a lovely presentation for dinner, doesn’t it?
Whether it’s for guests or an easy weeknight family meal.
Sally Vargas
This roast chicken recipe takes little time to prep and then into the oven it goes.
Stuff the chicken with lemon, garlic, and thyme.
If you want, truss it for a more attractive presentation.
Sally Vargas
Roast the chicken at high heat, basting every 15 minutes or so with the pan juices.
The extra broth in the pan and the frequent basting help keep the chicken from drying out.
Want even juicier chicken?Trybrining itovernight before roasting.
Sally Vargas
Season well with salt and pepper.
Stuff with lemon, thyme and half of the garlic cloves.
Using butcher’s string, secure the wings and legs to the body.
Sally Vargas
Place the chicken in a small roasting pan or large, deep, oven-proof heavy skillet.
Surround with the carrots and remaining garlic, then add 1 cup of chicken stock.
Drizzle with olive oil.
Sally Vargas
Place the chicken in the oven at 425F (220C).
Add more stock if the pan looks dry.
Simple Tip!
Sally Vargas
Transfer the chicken, carrots, and garlic to a platter.
Discard the twine, thyme, and lemon, and let the chicken rest for 10 to 15 minutes.
Skim fat from pan juices and discard.
Sally Vargas
Add 1 tablespoon vinegar to remaining pan juices, taste and add more to taste.
Serve over the chicken.
