I love experimenting with new approaches but I do have a few steps that I find key to getting my desired flavor and texture. To start, I always rub butter under the skin to help keep the meat moist and add a bit of flavor. Make sure to season your chicken well, both inside and out. For added flavor, stuff the cavity with a combination of herbs and aromatics, not only to flavor the meat but the pan juices as well. Take advantage of the pan juices! There's nothing better to serve your chicken with than those juices that have been roasting away. Look forward to a delicious, comforting dinner and leftovers for lunch!
Honey Roasted Chicken with Rosemary
1 (5 pound) chicken, rinsed and patted dry
5 sprigs rosemary
3 lemons, 1 quartered, 2 juiced and zested
3 tbsp butter
4 garlic cloves, peeled
1/2 onion, quartered
2 tbsp olive oil
1/2 cup honey
Salt and pepper
2 cups chicken broth
1. Preheat the oven to 450.
2. Chop 3 rosemary sprigs and combine with butter and lemon zest. Use your fingers to separate breast and leg skin from the meat and rub butter mixture under the skin.
3. Stuff the chicken cavity with remaining rosemary, garlic, lemon quarters and onion and place in a roasting pan.
4. Combine the oil, honey, and lemon juice and pour over chicken. Season with salt and pepper.
5. Roast the chicken for 15 minutes. Baste the chicken and add half of the broth to the pan. Reduce the temperature to 375 degrees and cover with foil. Roast for 45 minutes. Baste the chicken again and add the remaining broth. Roast for an additional 30 minutes or until an internal temperature of 160 degrees at the thickest part of the leg.
6. Remove the chicken, cover, and let rest for 15 minutes before serving. Pour the pan juices into small saucepan and spoon off fat. Cook over medium high for 10 minutes to reduce. You may also thicken sauce by adding a slurry of cornstarch (mixture of cornstarch with a bit of water). Season and serve over chicken.
Any tips and tricks you'd like to share for your perfect roast chicken?