This is one of the ways I love to prepare roasted chicken it has so much flavour, the juices makes for a great gravy or sauce. This is one of our families favourite meals, hope you try it and make it a family favourite of yours.
If you want to take this extra step it is up to you, I find that it makes for a very moist and tasty chicken. I make a brine with salt and water and allow the chicken to sit in a bowl with the brine for a few hours (in the fridge). I don’t measure, I just eye it.
What you will need:
- 1 whole chicken
- 1 lemon
- 1 head of garlic
- fresh rosemary or thyme or tarragon if you have any (it’s okay if you don’t)
- 1 tbsp softened salted butter
- 1/4 cup water
Rinse and pat dry the chicken, rub salt with your hand rub the skin with butter. Cut the lemon in half, add both halves in the cavity along with the garlic, stuff the fresh rosemary or thyme or tarragon if using. Add 1/4 cup water in roasting pan.
Roast at 415 uncovered for 15 minutes, lower the heat to 375 and cover with lid and bake for another hour or until chicken juices run clear and has reached a safe temperature, (I don’t always cover it with a lid). Let rest for 10 minutes.
Spoon out the fat from the juices and add 1 cup water, and you can make a simple gravy or sauce using cornstarch or flour, and 1/2 msg free chicken cube if desired, or you can make a rue and use the juices from the pan and add water and flour as needed.