Flavor Injected Chicken
Unlock the secret to irresistibly juicy and flavorful meat with our Flavor Injected Chicken recipe—a showstopper perfect for family dinners or special gatherings. This technique takes roasted chicken to the next level by injecting a rich, homemade marinade of buttery garlic, zesty lemon juice, savory chicken broth, and aromatic spices directly into the meat, ensuring each bite is bursting with flavor. The bird’s golden, crispy skin is achieved with a simple olive oil rub before a slow roast in the oven, keeping the inside succulent and moist. With minimal prep and a foolproof method, this recipe guarantees a perfectly roasted chicken every time. Serve it alongside roasted vegetables or creamy mashed potatoes for a meal that's as comforting as it is impressive. Perfect for anyone looking to elevate their chicken game, this recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 1 piece (approximately 3-4 pounds) whole chicken
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 3 tablespoons lemon juice
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a small saucepan over medium heat, melt the unsalted butter and add the garlic. Sauté for 1-2 minutes until fragrant.
Add the lemon juice, chicken broth, smoked paprika, dried thyme, salt, and black pepper to the saucepan. Stir well and simmer for 2-3 minutes. Remove from heat and let the marinade cool slightly.
Using a meat injector, carefully draw the marinade into the syringe. Slowly inject the marinade into the chicken at several points, including the breasts, thighs, and drumsticks, ensuring equal distribution.
Rub the exterior of the chicken with olive oil to promote crisp skin and season the surface lightly with additional salt and pepper, if desired.
Place the chicken in a roasting pan, breast side up. Tie the legs together with kitchen twine and tuck the wings under the bird for even cooking.
Roast the chicken in the preheated oven for 90 minutes (or until the internal temperature reaches 165°F/74°C when measured at the thickest part of the breast). Baste the chicken every 20-30 minutes with the pan juices for extra moisture.
Once fully cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Allow it to rest for 10-15 minutes before carving.
Serve warm with your favorite sides, such as roasted vegetables or mashed potatoes. Enjoy your flavorful, juicy chicken!
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 677 mg | 14% | |
*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.
