Once you have learned how to roast a whole chicken in your oven, you will be able to transfer this knowledge to other roasted poultry to make the best, juicy, tender, meat imaginable. Try Turkey Stuffed With A Special Dressing, Whole Roast Duck, or Venison Roast. This is a perfect recipe for an amazing chicken dinner, with lots of leftovers for more!
Who could resist the aroma of this wonderful roast chicken with lemon and herbs?
The smell of chickens cooking on spits in France is common in charcuteries. (A charcuterie is an assortment of prepared meats and in North America with cheese, fruits and nuts as an appetizer board.)
In France they have wonderful quality chicken which makes it taste that bit more special.
If you can buy free range or corn fed chicken it will be much tastier.
Your kitchen will be irresistible to all who enter!
So go ahead, be creative and dig in!
Use a dutch oven if you have one. When you roast with the lid on it keeps the moisture in but still allows your bird to brown beautifully.
The result is tender, moist meat that is a succulent pleasure with each mouthful.
The flavors of the seasoning and vegetables mingle together delightfully while cooking.
This is one of my favorite meals to prepare. I will often clean and cut vegetables to place around the chicken as it cooks, onions, carrots, parsnips, potatoes. Then your full meal is ready together.
I always make broth from the carcass which I save into a bag in the freezer. I use the broth in recipes and make wonderful soup.
Then there are all the amazing leftovers to have another night!
Get more easy chicken recipes.
Great Poultry Recipes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
The Best Easy Moist Roasted Chicken Recipe
Ingredients
- 1 3- lb chicken
- 1 lemon
- 3 sprigs of thyme
- 1 bay leaf
- 1 tablespoon butter
- 6 tablespoon chicken stock
- Salt and pepper to taste
Instructions
- Squeeze the juice of half of the lemon and place this with the thyme, bay leaf, and the squeezed lemon inside the chicken.
- Rub the butter over the chicken and place it on a rack in the roasting pan.
- Squeeze the juice of the other lemon half over the chicken.
- Place the lid on the roasting pan to keep the moisture in if you are using a heavy pan like a ceramic or cast iron dutch oven.
- Roast for about an hour. (Some may encourage opening the oven in intervals to baste or check for doneness. I do not as this causes a great loss of heat and the oven will need to heat up again, creating a fluctuation in the heat.)
- Check that the chicken is cooked after an hour by piercing a knife in the thigh and see if the juices run clear. If they are pink, cook for another 10 to 15 minutes. Or use a meat thermometer in the thickest part of the breast and when it reads 165° F/75°C.
- When the juices run clear, the chicken is cooked. Remove from roasting pan.
- Allow the chicken to stand for 15 minutes before carving.
- Strain off the fat from the juices and add the chicken stock or water. ( I like to add a little of the vegetable water here from the carrots or beans I have cooked to accompany it, but you choose your preference)
- Boil the juices scraping the pan to encourage all the meat juices to melt into the liquid.
- Cook until it is reduced. Strain and serve with the carved chicken.
- Enjoy with a glass of your favorite French wine, red or white, whichever you prefer!
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.