Today I want to share with you my favorite roast chicken recipe. Yes, the classic roast chicken. So simple, yet so special. The king of dish that brings the whole family together at the table and you just enjoy it. No forks, no knives, no fuss…just oily fingers. Happy fingers 🙂
The secret of this recipe stays in choosing the main ingredient: the chicken. The grass-fed, pastured, chickens are the best. The problem is it’s not so easy to find them. They are available throughout family farms so you can check with your local farms if you can buy from them. These chickens are grown the old-fashioned way and are more flavorful than the regular supermarket ones. The meat is moist and juicy. Just what it should be.
- 1 whole chicken (preferably pastured chicken) - around 4lbs/1.8kg
- 1 large red onion
- 1 lemon, halved
- 8-10 fresh thyme sprigs
- 5 garlic cloves, crushed
- 2 tablespoons butter
- olive oil
- kosher salt
- black pepper
- Preheat the oven to 425F/220C.
- Rinse the chicken, then dry it well with paper towels, inside and out. Salt and pepper the cavity and then stuff it with the fresh thyme, the whole onion, both halves of lemon and all the garlic. Cut the butter into small pieces. Slip your fingers under the chicken skin and loosen the skin over the breast and thighs. Slip the pieces of butter under the skin and massage the chicken to distribute the butter. Rub the exterior of the chicken with salt, pepper. Sprinkle some olive oil on top of it. Add some fresh thyme and paprika. Place the chicken on a roasting pan and it's ready to go into the oven.
- Start with the oven at 425F/220C for 15-20 minutes then push it down to 350F/180C for the remaining 45 minutes.
- Let the chicken rest for 10-15 minutes before carving it, so it keeps more of the juice inside the meat.