This roast chicken recipe is proof that there really is nothing easier, tastier, or more comforting than a beautifully tanned roast bird surrounded by a puddle of buttery, garlicky pan juices. While cooking a whole thing can seem intimidating, this recipe is considered foolproof for a reason – it remodels some intimidated meat cookers by removing the uncertainty of knowing if the chicken is done. We made it easier to identify this point with lots of visual cues that anyone can follow and when you have one instantly readable thermometerYou can use that too: just take the chicken out of the oven when the thickest part of the thigh reaches 160 degrees.
And it’s not just easy – it’s delicious too. We take it to the next level with lots of lemon and garlic and a “healthy” pour of melted butter to crisp the skin and keep the meat moist and tender. Look at this fried chicken, a piece of good baguette, and a simple one green salad Your Sunday dinner from now on.
publisher’s Note: This recipe was originally published on November 9, 2018.
