Juicy Christmas Roast Chicken
This recipe guarantees an INCREDIBLY JUICY roast chicken with SO MUCH FLAVOR that my young toddlers skipped their rice and other dishes just to gorge on the chicken.
Servings: 3
Equipment
- Oven
Ingredients
- 1 kg whole chicken
- 4 potatoes washed and cut into cubes
- 2 carrots peel and cut into chunky strips
Seasoning
- 1/4 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp white pepper
- 2 tsp salt
Instructions
- Preheat the oven to 210°C.
- Mix the seasoning ingredients into a small bowl.
- Dry the chicken with kitchen towels. Sprinkle some seasoning inside the chicken cavity, on the top and the underside of the chicken. Leave a pinch of seasoning for the potatoes and carrots. Rub the seasoning on the chicken and make sure to rub between the wings.Pro Tip: Use a chicken that is fridge-chilled. This will allow the chicken to cook more evenly, allowing the heat to cook through the cold center (chicken breast) without overcooking the outer layer.
- Use an aluminum foil to line a baking sheet / parchment paper on the tray. This is a great way to guarantee an easier clean up. Place the potato and carrots on the tray. Drizzle some oil and sprinkle some seasoning on them.
- Put a rack above the potato and carrots, then place the chicken on top with the breast-side up. Let it bake for 45 minutes.
- After 45 minutes, remove the chicken gently from the rack. At this point, the chicken skin might tear. Collect the chicken juice that oozes out into the tray and pour it over the chicken when you plate. Serve it on a plate with the vegetables and enjoy!