Roast chicken looks great on the dinner table, especially if you had guests over. Today’s roast chicken recipe is not only delicious and crowd-pleasing, but it looks gorgeous. Crispy from the outside, juicy and tender from the inside, perfectly roasted chicken prepared with minimum ingredients.
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This oven roasted chicken is a great leftover too. You can use the meat in a sandwich, create a gravy out of the sauce by thickening it using flour and butter. Puree the vegetables, add water and lentils, bring it to a boil and turn it into soup, but for now, let’s talk about this roast chicken.
How To Make Roast Chicken?
Well, the basic roast chicken can be dry and not so flavorful, but the roast chicken recipe I’m sharing today will save you time! The chicken is the protein, the vegetables are roasted in the same skillet and have absorbed all the flavor from the spices and chicken, besides the luscious sauce. In reality, to serve this roasted chicken, all you need is some bread on the side, or rice if you were in my house 😉
Put everything together in one skillet, let it roast in the oven, check on it maybe twice, and now you have plenty of time to spend doing other chores while making a great dinner!
How Long It Takes To Roast A Chicken?
Well, it depends on how big your chicken is and how hot is your oven. The chicken I used was 2 ½ lbs, and it took 80 minutes to cook. I sometimes feel that my oven gets hotter than to what I set it.
You can tell that the chicken is cooked if you make a small cut in the chicken thigh or breast when the juices run out clear, the chicken is done. If you have a meat thermometer, then stab the breast, and if it reads 165F, it should be ready.
After you have roasted the chicken, cover it with aluminum foil and let it rest for at least 10 minutes, and then serve.
Let’s make a delicious roast chicken!
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