Garten Roast Chicken (Printable Version)
Moist roast chicken packed with garlic, lemon, thyme, and tasty roasted veggies for a cozy meal.
# Ingredients You'll Need:
→ Poultry
01 -
Whole chicken weighing 2.7 kg
→ Herbs & Aromatics
02 -
Halved lemon
03 -
Fresh thyme bunch, big
04 -
20 thyme sprigs fresh
05 -
Garlic head sliced in half crosswise
→ Vegetables
06 -
Bulb of fennel sliced into wedges after chopping off tops
07 -
Carrots whole, cut into 10 cm pieces, 4 of them
08 -
Large yellow onion cut into big chunks
→ Fats & Oils
09 -
3 tablespoons unsalted butter
10 -
2 or 3 tablespoons olive oil
11 -
2 tablespoons melted unsalted butter
→ Liquids & Broth
12 -
160 ml chicken stock
→ Dry Ingredients
13 -
3 tablespoons all-purpose flour
→ Seasonings
14 -
Salt as you like
15 -
Black pepper as you like
# Detailed Preparation Steps:
01 -
Heat up the oven to 220°C or 425°F so it’s ready for roasting.
02 -
Use paper towels to dry the chicken well. Then season it inside and out with plenty of salt and black pepper.
03 -
Stuff the chicken’s cavity with the big thyme bunch, garlic halves, and lemon pieces.
04 -
Put carrot chunks, onion pieces, and fennel wedges in your roasting pan. Drizzle olive oil on them, sprinkle salt and pepper, then mix till they’re nicely coated.
05 -
Place the seasoned chicken right on top of those veggies in the pan.
06 -
Brush melted butter all over the chicken skin and scatter the 20 fresh thyme sprigs over it.
07 -
Roast the chicken about 15 minutes for every 450 grams. Check by poking a meat thermometer in the thickest thigh; it should hit 74°C or 165°F.
08 -
Take the chicken out and leave it uncovered for 10 to 15 minutes. This helps the juices settle before you carve it.
09 -
Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in flour and cook it for about a minute. Slowly add chicken broth while stirring till it’s smooth. Let it bubble until thicker, then season with salt and pepper. Serve with the chicken.
# Helpful Tips:
01 -
Make sure the chicken is thawed all the way to keep it cooking evenly.
02 -
Patting the chicken dry really helps get the skin nice and crispy.
03 -
Resting the chicken after cooking keeps it juicy and tasty.