Whole Roasted Chicken
Home Cooking Adventure www.homecookingadventure.com
2 tsp (10g) salt
½ tsp (2g) sweet or smoked paprika
½ tsp (1g) freshly ground pepper
1 ½ tsp (5g) garlic powder
2 tsp mixed dried herbs (oregano, thyme, rosemary)
2 ½ tbsp (35g) olive oil
4 pounds (1.9 kg) whole chicken, room temperature
Pat dry the chicken with paper towel
Let it sit at room temperature for at least 30 minutes
Season the cavity with salt and pepper
Coat the chicken with the oil mixture
2 pounds (900g) red potatoes, cut into wedges
1 pound (450g) sweet potato, cut into wedges
1 fennel bulb, sliced ½ inch (1cm) thick
½ tsp (3g) salt 18 00:02:15,000 --> 00:02:17,000 ¼ tsp freshly ground black pepper
½ tsp (2g) Caraway powder
1 1/2 tbsp (20g) olive oil
Place the chicken on the rack
Stuff the chicken with 1 lemon, cut in quarters
Fresh thyme
2 rosemary sprigs
Add 1 cup (240ml) hot water
Roast at 350°F (180°C) for 20 minutes per pound (80 minutes in this case)
Baste the chicken with pan dripping sauce every 30 minutes
Check internal temperature until it reaches 165°F (75°C)
Let it sit for 15-20 minutes
Fresh thyme
Fresh rosemary