This is one of the ways I love to prepare roasted chicken it has so much flavour, the juices make a delicious gravy. This is one of our families favourite meals, hope you try it and make it a family favourite of yours.
If you can get some halal beef bacon I suggest adding some to the potatoes, just take a slice or two and cut it up, combine with the potatoes and wow what flavour! Just letting you know in case you were wondering what’s on the potatoes..hehe.
What you will need:
- 1 whole chicken
- 1 lemon
- 1 head of garlic
- fresh rosemary or thyme if you have any (it’s okay if you don’t)
- 1/2 tsp poultry seasoning (optional)
- 2 tbsp softened salted butter
- salt
- 1/4 cup water (if making gravy)
Season the chicken with salt, then using your hands rub the skin with the butter. Cut the lemon in half, add both halves in the cavity along with the garlic, stuff the fresh rosemary or thyme if using. If you are making gravy add 1/4 cup water in the roasting pan.
I only add water if I want to make gravy.
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. Leaving it uncovered in the oven makes a crispy skin, so you can bake it with the roasting pan like in the photo with no lid.
If you want you can add potatoes to the pan so they can cook along with the chicken, the juices from the lemon make the potatoes so tasty.
You can season the potatoes as you wish, I recommend a little of each salt, pepper, seasoning salt, garlic salt, and celery salt.
Beautiful Presentation! I bet it tastes as good as it looks 🙂