Perfect Roasted Chicken
6 – 8
I used to be vegan and vegetarian for quite a few years, therefore there are not too many meat recipes on my website.
This, and the fact that I think, unless you’re really good at plating and taking food photographs, meat dishes look kind of yucky in pictures. 🙂
But this roasted chicken was way too delicious not to share it with you! So I did my best to manage a decent photo of the final result before it was devoured.
The meat was really soft and tender and the skin was crisp and juicy at the same time. Ah, just the thought of it, and it makes my mouth water.
Despite the lengthy cooking time, the preparation is quite fast and easy too.
These are the ingredients you need:
- 1 organic chicken
- 1/2 lemon, halved
- 2 tablespoon lard, melted (you can replace it with butter)
- 1 teaspoon Italian dried herbs
- salt and pepper to taste
HOW TO DO IT:
Preheat your oven to 350 degrees Fahrenheit.
Rinse the chicken, dry it well both on the outside and the inside using paper towels, and place it in a pan.
Salt and pepper the inside of the chicken, then add half of the Italian herbs and the 2 lemon quarters in the cavity.
Salt and pepper the outside too and add the rest of the herbs.
Pour the melted lard or butter all over the chicken, adding some into the cavity as well.
Place it in the oven and let it roast there for approximately two hours. You will know once it’s done by the way the skin will turn brownish.
When it’s perfectly cooked, take it out of the oven, cover it with something (I used aluminum foil, as there was nothing available in the entire house) and let it rest for about 20 minutes.
You can easily cut it, as the meat is really soft and tender.
You can store the leftovers in the fridge for 2-3 days and enjoy them with various other side dishes or in sandwiches (my daughter loves to make a sandwich with cold chicken breast, mustard, and lettuce leaves).
Let me know in the comments below if you like it!