Chicken for Chering
Elevate your dinner table with "Chicken for Chering," a delightful roasted chicken recipe that pairs succulent, golden-brown poultry with a vibrant medley of roasted vegetables. This dish marries the warm, savory notes of fresh rosemary and thyme with a hint of natural sweetness from honey and citrusy lemon undertones. Infused with a garlic and olive oil marinade and basted to perfection for ultimate tenderness, this one-pan masterpiece is easy to prepare and perfect for family dinners or casual gatherings. The addition of carrots, potatoes, and onions roasted alongside the chicken ensures a complete, comforting meal, while a splash of chicken broth keeps everything moist and flavorful. Ready in just under two hours and serving six, "Chicken for Chering" is the perfect choice for sharing flavorful memories around the dinner table.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 4 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Fresh thyme, chopped
- 1 large Lemon, sliced
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 medium Carrots, peeled and chopped
- 1 large Yellow onion, quartered
- 4 medium Potatoes, diced
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it on a large roasting pan.
In a small bowl, mix together olive oil, honey, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
Brush the marinade generously over the entire chicken, including under the skin if possible, for maximum flavor.
Stuff the cavity of the chicken with half of the lemon slices and a few sprigs of rosemary and thyme for added aroma.
Arrange the carrots, onion, and potatoes around the chicken in the roasting pan.
Nestle the remaining lemon slices among the vegetables for an extra citrus touch.
Pour the chicken broth into the pan to keep everything moist while roasting.
Place the roasting pan in the preheated oven and cook for approximately 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked at the thickest part of the thigh.
Every 30 minutes, baste the chicken with the juices from the pan to keep it tender and flavorful.
Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the roasted vegetables on the side, and drizzle with the pan juices for an extra burst of flavor.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5596 mg | 243% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 55.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5028 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
