Print Options:

Juicy Roast Chicken

How Often to Eat
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins
Servings 5
Calories 501
Description

Supermarket chickens are soaking wet yet so dry. Disgusting 🤮

 

Get ready to elevate your dinner game with our Juicy Roast Chicken recipe! We're talking about a mouthwatering whole chicken, perfectly seasoned and roasted to golden perfection, surrounded by a colorful medley of veggies that will have your taste buds doing a happy dance.

 

First things first, we're rubbing that chicken inside and out with a flavorful blend of paprika, salt, and fragrant fresh rosemary. But we're not stopping at just the chicken. Oh no, we're throwing in a mix of hearty veggies to roast alongside it. Picture this: tender mushrooms, crispy brussels sprouts, and sweet carrots, all roasted to caramelized perfection and ready to steal the show.

 

As this bad boy roasts in the oven, it fills your kitchen with the most incredible aroma, building anticipation for the feast to come. And when it's finally time to carve into that golden bird and serve up a plate piled high with juicy chicken and roasted veggies, you'll know that dinner time just got a whole lot more delicious. Get ready to dig in and enjoy every succulent bite!

Ingredients
    Chicken Ingredients
  • whole chicken (Size 14/1.4kg)
  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp fresh rosemary (chopped + 2 sprigs for veggies)
  • 250 mushroom (cleaned and stem removed)
  • 250 g brussels sprouts (halved)
  • 250 g carrots (peeled and chopped into large chunks.)
  • 1 bulb garlic (cut in half)
    • Sauce Ingredients
  • Roast drippings and fond (from the roasting pan)
  • 1 tbsp flour
  • 1/4 cup white whine
  • 500 ml chicken stock
  • 1 tsp gelatine powder (mix in with chicken stock if using)
Chicken Instructions

  1. Spatchcock chicken by cutting out the spine. Flip it over and then press on the breast plate to flatten the chicken into a roughly even thickness.

  2. Season the back side heavily with 1 tsp of salt.

  3. Season the front side with paprika, salt and rosemary.

  4. Lay vegetables in a roasting try and add a tbsp of oil and a tsp of salt. Shake to combine.

  5. Add garlic into the roasting pan and top with rosemary.

  6. Lay chicken down flat on veggies so it is not in contact with the pan.

  7. Place in oven for 15 minutes. After 15 minutes remove chicken from oven and baste with hot oil.

  8. Lower temp to 200c and continue to cook. Baste chicken every 10 minutes until the thickest part of the bird reaches 69C or 156F

  9. Remove from oven, transfer chicken and veg to another tray and allow to rest. Meanwhile, make the sauce.

    10. Sauce Method
  10. Place pan over medium heat.

  11. Add flour and continue to mix until flour gets a deep golden brown.

  12. Pour in wine and cook for 1 minute while scraping off all the caremlised bits in the pan.

  13. Pour in chicken stock and bring to a boil.

  14. Reduce to a simmer, add any resting juices from the chicken and cook until sauce is thickened and coats the back of a spoon.

  15. Serve and devour!

Nutrition Facts

Servings 5

Amount Per Serving
Calories 501kcal
% Daily Value *
Total Fat 16g25%
Total Carbohydrate 8g3%
Dietary Fiber 3.2g13%
Protein 77g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you don't like eating the breast on its own (like us) we would recommend turning it into a sandwich filling. Find our recipe here.

Keywords: roast chicken, juicy, weight loss, dinner, 1 pan recipe
Read it online: https://re-spawn.com.au/recipe/juicy-roast-chicken/