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One-Hour Oven Roasted Whole Chicken
Plat

One-Hour Oven Roasted Whole Chicken

1 h 15Pour 4Nutri-Score C€€
par @littlespicejar1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • whole chicken (patted dry)Viandes1,8 kg
  • salt (coarse)Épices15 g
  • garlic (head, sliced in half)Fruits et légumes1 morceau
  • lemon (sliced)Fruits et légumes1 morceau
  • rosemary (fresh sprigs)Fruits et légumes3 morceaux
  • sage (fresh leaves)Fruits et légumes4 morceaux
  • thyme (fresh sprigs, some for the butter)Fruits et légumes6 morceaux
  • butter (melted)Produits laitiers60 g
  • cayenne pepper (ground)Épices1 g
  • lemon pepper seasoningÉpices5 g

par portion

Nutrition

770kcal

Glucides
3 g
Protéines
83 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Grille de refroidissement
  • Pinceau de cuisine
  • Ciseaux de cuisine

pas à pas

Préparation

  1. Dry and salt the chicken

    • Pat the chicken dry with paper towels.
    • Season generously with salt all over.
    • Place on a wire rack set over a tray and refrigerate overnight to dry the skin.
    Étape 1

  2. Fill the cavity

    • Stuff the halved garlic head, sliced lemon and fresh herbs into the cavity.
    • Tie the legs together with twine for presentation, if desired.
    Étape 2

  3. Brush with butter and roast

    • Brush the chicken all over with melted butter.
    • Roast in the oven for 20 minutes.
    Étape 3

  4. Prepare the basting butter

    • Stir fresh thyme, cayenne and lemon pepper seasoning into the remaining melted butter.
    Étape 4

  5. Baste and finish roasting

    • Baste the chicken with the seasoned butter two or three times during roasting.
    • Continue roasting until the skin is golden and the chicken is cooked through, about 40 minutes more.
    Étape 5

  6. Rest and serve

    • Let the chicken rest before carving.
    Étape 6
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