Roasted chicken

Roasted chicken

By Paul Lo
on
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My grandmother's roasted chicken recipe. This tiny method works and makes the people eating it become silent. I've never had a chicken this juicy before. It's amusing. After that, we chew on celery.

 

Ingredients Used

  • Garlic + Butter = Garlic Butter
  • Olive oil
  • A touch of lemon
  • A hint of dry white wine
  • Rosemary
  • Parsley

 A GUIDE TO ROASTED CHICKEN

  1. Preheat the oven to 350°F. 
  2. Rinse the chicken and blot it dry with a paper towel. 
  3. Rub olive oil, melted butter, wine (if using), and lemon juice all over the chicken, including underneath the skin and within the cavity. 
  4. Season the chicken with salt, pepper, and parsley on the outside and interior. Don't be scared to use a lot of it! 
  5. Garlic, minced, should be rubbed all over the chicken, even under the skin. To maximize the garlic flavor, I do this separately as the last step. 
  6. Stuff the garlic head, rosemary sprigs, and half-squeezed lemon into the cavity of the bird. Thyme sprigs or any other herb can also be used. 
  7. Roast chicken until cooked through, basting halfway through the cooking period. 
  8. Until golden and crispy, broil!

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