Perfect Roast Chicken

You can never have too many main course recipes, so give Perfect Roast Chicken a try. This recipe makes 6 servings with 413 calories, 30g of protein, and 28g of fat each. For $1.49 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 926 people found this recipe to be tasty and satisfying. It is brought to you by Rachael White. If you have whole chicken, olive oil, capers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 61%. Try Perfect Roast Chicken, Perfect Roast Chicken, and Perfect Roast Chicken for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees F.Place a large rimmed pan in the oven and let it heat up for about 15 minutes. Meanwhile, pat the chicken dry with paper towels and remove any giblets from the cavity (they may not be included, so don't worry if you don't see them). Rub the chicken with the 2 tablespoons olive oil, sprinkle with salt and pepper, and stuff with the rosemary and thyme.Carefully remove the pan from the oven and very, very carefully place the chicken in the pan. Return the pan to the oven and roast for 30 minutes. In the meantime, toss the tomatoes and onions with the remaining olive oil and Herbs de Provence. Season lightly with salt and pepper.After the chicken has cooked for 30 minutes, add the tomatoes and onions to the pan. Return to the oven and continue cooking another 30-40 minutes. To test for doneness, use an instant read thermometer (it should reach 155-165° F) or carefully tip the chicken so the juices come out of the cavity. If they run clear or golden, the chicken is done; if they are pink, the chicken needs more time.When the chicken has finished cooking, transfer it to a cutting board and allow it to sit for 5-10 minutes before carving. Remove the tomatoes and onions with a slotted spoon and set aside. Pour the pan juices into a bowl, leaving about 2 tablespoons of liquid in the pan, and set that aside as well.Add the bread cubes to the pan over medium heat and cook until toasted evenly on all sides. Add the tomatoes and onions back to the pan and toss to combine. Transfer to a large serving bowl and drizzle with the balsamic vinegar. Add the capers, blue cheese, and parsley. Stir gently to combine.Use a spoon to skim the fat off the top of the pan juices. Stir in the dijon mustard and serve alongside the chicken.

 

Step by step:

1. Preheat the oven to 400 degrees F.

2. Place a large rimmed pan in the oven and let it heat up for about 15 minutes. Meanwhile, pat the chicken dry with paper towels and remove any giblets from the cavity (they may not be included, so don't worry if you don't see them). Rub the chicken with the 2 tablespoons olive oil, sprinkle with salt and pepper, and stuff with the rosemary and thyme.Carefully remove the pan from the oven and very, very carefully place the chicken in the pan. Return the pan to the oven and roast for 30 minutes. In the meantime, toss the tomatoes and onions with the remaining olive oil and Herbs de Provence. Season lightly with salt and pepper.After the chicken has cooked for 30 minutes, add the tomatoes and onions to the pan. Return to the oven and continue cooking another 30-40 minutes. To test for doneness, use an instant read thermometer (it should reach 155-165° F) or carefully tip the chicken so the juices come out of the cavity. If they run clear or golden, the chicken is done; if they are pink, the chicken needs more time.When the chicken has finished cooking, transfer it to a cutting board and allow it to sit for 5-10 minutes before carving.

3. Remove the tomatoes and onions with a slotted spoon and set aside.

4. Pour the pan juices into a bowl, leaving about 2 tablespoons of liquid in the pan, and set that aside as well.

5. Add the bread cubes to the pan over medium heat and cook until toasted evenly on all sides.

6. Add the tomatoes and onions back to the pan and toss to combine.

7. Transfer to a large serving bowl and drizzle with the balsamic vinegar.

8. Add the capers, blue cheese, and parsley. Stir gently to combine.Use a spoon to skim the fat off the top of the pan juices. Stir in the dijon mustard and serve alongside the chicken.

Nutrition Information:

covered percent of daily need

 

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