American cuisine
Easy

Mom’s Roasted Chicken

Mom’s Roasted Chicken
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Roasted organic chicken my mom’s style. Just under the skin are the fresh aromatics of thyme lemon and garlic seeping out throughout the cooking. The vegetable medley has its skin on and is baked underneath the chicken collecting all the juices. The aromatics of garlic and fresh thyme with roasted lemons. Truss chicken legs to give a good look to your dish and it helps to cook the whole chicken more evenly.

Recipe
PRE TIME: 20 min
COOKING TIME: 1 hr 40 min
TOTAL TIME: 2 hr
6 SERVING
Ingredients:
  • 1 Large Organic chicken
  • Brine
  • 1 gallon Water
  • 2 cup Salt
  • 1 cup Brown sugar
  • 1 cup White vinegar
  • Vegetables
  • 1 ea. Potato ( Idaho)
  • 3 ea. Carrots
  • 1 ea. Parsnip
  • 1 ea. Onion
  • 1 ea. Lemon
  • 2 head Garlic
  • 1/8 tsp. Pepper
  • 1/8 tsp. Salt
  • 1 tbsp. Olive oil
  • 2 tbsp. Honey
  • Marinade
  • 1 head Garlic
  • 1 bu. Parsley (chopped)
  • 1 bu. Thyme
  • 2 ea. Lemon
  • 1 tbsp. Olive oil
  • Gravy
  • 2 tbsp. Cornstarch
  • 1 cup Water
  • 4 oz. Butter
  • 1/8 tsp. Salt
Directions:
Step 1
Step 1
1
Prepare brine, bring all [Brine] ingredients to a boil, and reserve to cool.
Step 2
Step 2
2
Remove the wishbone of the chicken.
Step 3
Step 3
3
Rinse chicken under running cold water to remove any blood. Remove neck and giblets from cavity. Add chicken to cold bring and brine for 6- 12 hours up to overnight
Step 4
Step 4
4
Preheat oven at 375°F/190°C.
Step 5
Step 5
5
Prep your vegetables. Cut onions, parsnip, carrots, lemon, garlic, and potatoes into large chunks but likewise to ensure even cooking.
Step 6
Step 6
6
Place vegetables leftover split lemons and garlic on a roasting pan / large pyrex. Toss with olive oil, honey, pepper, and salt.
Step 7
Step 7
7
Add chopped parsley, garlic, and thyme under the skin of the chicken.
Step 8
Step 8
8
Split lemons and stuff the cavity of the chicken with split garlic, lemons, and thyme.
Step 9
Step 9
9
Tie the chicken legs together.
Step 10
Step 10
10
Put the chicken on top of the vegetables, add olive oil.
Step 11
Step 11
11
Roast chicken for 1 hour 15 minutes ( until internal temperature has just reached 165°F/74°C). Rotate the chicken and baste it every 20 minutes.
Step 12
Step 12
12
Allow the chicken to rest for at least 20 minutes.
Step 13
Step 13
13
Remove lemons and squeeze the juice ( strain any pits) Remove garlic and squeeze out roasted garlic cloves.
Step 14
Step 14
14
Strain all of the pan juices and add them to a pan.
Step 15
Step 15
15
Add strained roasted lemon juice, garlic, butter, and whisk in cornstarch. Bring to a boil.
Step 16
Step 16
16
Breakdown the chicken. Plate the roasted vegetable and top with chicken. Finish with warm jus.
Step 17
Step 17
17
Finish with butter, parsley, and season if needed. Reserve.
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