Phase 👆 Let’s get lean and fabulous! Who am I kidding!? We are fabulous already! But, lean… let’s get lean 😭 Here’s my recipe for the best roasted chicken you’ll ever make. It’s healthy, delicious, succulent… it’s magical!
Ingredients
Ingredients
- whole chicken
- Kosher Salt
- Freshly ground pepper
- tbsp butter, melted
- tbsp Dijon mustard
- ½ lemon
- Fresh herbs, thyme and/or rosemary are perfect
- Twine for trussing
Ingredients
- Preheat the oven to 0F. Your choice to rinse the chicken or not, but make sure to dry it very well – inside and out. Less steam means crunchier skin!
- Season the cavity with salt and pepper, then truss the bird. Trussing is a good technique to learn, but if you don’t want to learn 🙄 you can tie legs together with twine and tuck wings behind back. Don’t get lazy on me now, don’t skip this part. It helps the chicken to cook evenly, and it also makes for a gorgeous, juicy roasted beauty.
- Here comes the good part, salt the chicken. I learned this recently and I’m so happy I did- Rain the salt over the bird in a nice uniform coat, this will result in a crisp, salty, flavorful skin (don’t be shy, about tbsp). Once it’s cooked, you should still see the salt baked onto the crisp skin Season with pepper to taste.
- Place the chicken on a rack in a roasting pan or baking sheet. Put in the oven and leave it ALONE! Let roast for 0 to 0 minutes. If you notice that the skin is getting brown too fast, you can cover (loosely) with foil paper to prevent the skin from getting too dark. After 0 minutes, check the temperature. If the temp reads F, your bird is ready!
- Let the chicken rest for minutes on a cutting board or platter. In the meantime, mix in melted butter, lemon juice, Dijon mustard, chopped herbs and juices that come out of the chicken. Remove twine, baste the chicken with all that goodness and ENJOY!
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