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How to Roast a Chicken

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  • Prep 1 hr 30 min
  • Total 3 hr 15 min
  • Ingredients 12
  • Servings 4
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Morena Cuadra
Updated May 31, 2024
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Ingredients

  • 1 whole chicken (3 to 3 1/2 lb)
  • 1/2 cup salt
  • 1 teaspoon pepper
  • 1/2 cup sugar
  • 3 medium bulbs garlic, separated into cloves and peeled, divided
  • Fresh herbs (such as thyme, bay leaf, parsley), as desired
  • 2 teaspoons lemon juice (from 1/2 lemon)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon olive oil
  • Juice of 1/2 lemon

Directions

  •  
    1
    Remove and discard neck and giblets from chicken. Rinse chicken with cold water.
  •  
    2
    In a large food-safe container, combine salt, pepper, sugar, 3 cloves of garlic and fresh herbs with 2 to 3 liters of water until salt is dissolved. Submerge the chicken in this liquid, cover and refrigerate for 2 hours.
  •  
    3
    Drain the liquid and discard. Pat chicken dry. Place on a shallow baking pan lined with aluminum foil.
  •  
    4
    Heat oven to 375°F. Using kitchen twine, tie the chicken legs together.
  •  
    5
    In a small bowl, mix together the 2 teaspoons of lemon juice, honey, mustard, soy sauce and olive oil; rub onto the skin of the chicken.
  •  
    6
    Squeeze the juice of the lemon half into the chicken cavity. Place a few sprigs of the fresh herbs and half of the remaining garlic cloves into the cavity. Sprinkle remaining cloves of garlic around the chicken on the baking pan.
  •  
    7
    Bake chicken for 55 to 75 minutes, basting every 15 minutes with the cooking juices. The chicken is done when thermometer reads at least 165°F on instant-read meat thermometer inserted so tip is in thickest part of inside thigh muscle and does not touch bone. Legs should move easily when lifted or twisted.
  •  
    8
    Remove from oven; let rest for 15 minutes before serving so the chicken retains its juices.

Nutrition Information

No nutrition information available for this recipe
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