I think you will like this recipe very moist and easy
- Carbohydrate 9.92603000409245 g
- Cholesterol 428.514375 mg
- Fat 94.2930838332996 g
- Fiber 1.95344996656468 g
- Protein 96.0266333334997 g
- Saturated Fat 32.9635067499837 g
- Serving Size 1 1 Serving (652g)
- Sodium 521.936916667005 mg
- Sugar 7.97258003752777 g
- Trans Fat 7.80745083332782 g
- Calories 1279 calories
Step-by-step
- Clean Chicken
- Slice onion and mince garlic
- Place Chicken in a bag and pour onion, garlic and lemon juice and marinate in fridge @ last 2 hours.
- Remove chicken, cut lemon and tomato into 2 wedges. Sprinkle salt inside cavity then stuff the tomato and lemon inside.
- Slide fingers under skin to loosen. Spread butter and rosemary under skin on breast and upper legs. Rub outside of chicken with the butter as well. I tie a string to legs just to keep the legs closed.
- Preheat to 350 degrees. Roast chicken uncovered for 1 1/2 or until done.
- Last 30-45min. Add a mix of red and white potatoes, cut up small around the bird in pan. Before adding the potatoes I mix them with a little fat free zesty Italian dressing and salt and pepper.
- Remove chicken from oven and cover with foil and let rest about 10 min. Then serve!
Roasting a whole bird successfully relies entirely on managing the final thirty minutes of cooking time, when the starch-rich potatoes join the roasting pan and absorb the rendering poultry fat. Understanding the mechanics of heat transfer and protein denaturation ensures the meat remains juicy while the skin achieves crispness.
- Isolate the breast meat by gently sliding fingers between the skin and the flesh to create a pocket, allowing solid fats like butter to melt directly over the delicate white meat during roasting.
- Marinate the poultry in an acidic liquid such as lemon juice for at least two hours to tenderize outer muscle fibers through mild protein denaturation.
- Insert aromatics like sliced lemon and tomato into the cavity to generate internal steam, which cooks the thick thigh meat evenly from the inside out.
- Judge internal doneness without a thermometer by piercing the thickest part of the thigh with a skewer and observing whether the juices run completely clear rather than pink.
- Rest the cooked meat loosely under aluminum foil for ten minutes to allow the muscle fibers to relax and reabsorb redistributed moisture.
