Main
Family Favorite Roasted Chicken
3 h 35 minServes 4Nutri-Score C€€
C
3 h 35 min
3 h 35 minFamily Favorite Roasted Chicken
recipe by
Stephanie Padilla - Lifestyle
@myblissfulhome
2 recipes
2 imports
0 cooked
what you need
Ingredients
whole chicken (butterflied, backbone removed)Meat1 piece
white Pinot wineBeverages240 ml
unsalted butter (softened)Dairy113 g
garlic powderSpices4 g
onion powderSpices4 g
paprikaSpices4 g- celery saltSpices4 g
- marjoram (dried)Spices1 g
- ground mustardSpices2 g
- turmericSpices1 g
salt (to taste)Spices5 g
black pepper (freshly ground, to taste)Spices2 g
onion (sliced)Produce1 piece
fresh thyme (1 bunch)Produce1 piece- fresh sage (1 bunch)Produce1 piece
- bay leavesSpices3 pieces
per serving
Nutrition
599kcal
- Carbs
- 8 g
- Proteins
- 44 g
- Fat
- 44 g
what you’ll use
Tools
Oven
Baking dish
Kitchen thermometer
step by step
Method
- Step 1
Marinate the chicken
- Place the butterflied chicken in a large dish and pour the Pinot wine over it.
- Rub the chicken with the softened butter and all the seasonings, including the ground mustard, so it is evenly coated.
- Scatter the sliced onion, thyme, sage and bay leaves around and beneath the chicken, then cover.
- Step 2
Roast covered
- Preheat the oven to 175 °C.
- Roast the covered chicken so the flavors soak in and the meat stays tender.
- Step 3
Uncover and crisp
- Remove the cover and continue roasting until the skin is deeply golden and crisp and the internal temperature reaches 74 °C.
- Step 4
Rest and serve
- Let the chicken rest before carving.
- Spoon the buttery pan juices over the top before serving.
most cooked first