Happy Friday my lovelies! Christmas is in the air, how are you spending your festive break? Are you still shopping for gifts or you still don’t know what to prepare for the Christmas? About the food inspiration? Don’t fret. Search my blog I have different food recipes that are good for entertaining your guests or just for your families.
I’m also sharing a whole young chicken roast recipe, it is a very simple recipe, you don’t need too many ingredients to make it but the result is heavenly, yes, heavenly! All you need is herbs and seasoning to make your chicken roast come alive.
You might want to check some rice dish recipes, for easy access I will share the links them up below.
For simple dessert check the links below
Let’s get started!
- 1 Whole Young chicken; about 5lb. (clean and pat dry)
- 1 Teaspoon dried basil
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Paprika (you can use less or more)
- 1 Teaspoon Garlic powder
- 1 Teaspoon Onion powder
- 1 Teaspoon White pepper
- ¼ Cup Unsalted butter (softened)
- 1 Lemon Juice
- Salt and pepper
Measure the seasoning and set aside first before touching the chicken so you don’t contaminate the seasoning containers and if you clean the chicken first make sure you wash your hands before touching any other stuff.
Preheat the oven to 400 degrees F. Line a roasting pan with foil and set aside.
Remove the giblet or any part added inside the chicken, clean and pat dry.
Combine all the ingredients except the lemon juice and gently lift the chicken’s skin and wiggle your fingers (with some seasoning) in and rub in the seasoning.
Rub in some of the seasonings inside the chicken cavity and squeeze the lemon juice over the chicken skin, place the lemon (the flesh) inside the cavity
Rub the remaining seasoning on the chicken’s skin, place the chicken breast side up on the prepared roasting pan, cover with a foil and roast for 40 minutes.
Remove the foil (cover) and reduce the heat to 350 degrees F, baste and continue to roast for 25-30 minutes until the internal (check the thickest part) reads 165-170 degrees or until the juice runs clear. If you want to achieve crisper, you can turn your oven to broil (at a final couple of minutes) or remove the cover (foil) after 20 minutes.
Allow the bird to rest for 15-20 minutes before carving.
Serve and enjoy!