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. 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!