Renaissance Time Chicken
Transport your taste buds to a bygone era with "Renaissance Time Chicken," a rustic, herb-infused roasted chicken dish that combines simplicity and sophistication. This recipe showcases a tender, golden-brown whole chicken generously seasoned with a fragrant blend of fresh rosemary, thyme, and garlic, paired with the subtle sweetness of honey and zesty lemon. Resting atop a bed of caramelized carrots, parsnips, and red onions, this one-pan meal is both hearty and elegant, perfect for family dinners or special gatherings. The oven-roasting technique ensures every bite is juicy and flavorful, with a light yet savory pan gravy made from chicken stock and natural drippings. Ready in just under two hours and serving four, this easy-to-follow recipe offers an impressive and medieval-inspired twist on the classic roasted chicken. Perfect for lovers of wholesome, comforting, and herbaceous recipes!
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 1 whole Lemon
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 6 whole Garlic cloves
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 tablespoon Honey
- 3 medium Carrots
- 2 medium Parsnips
- 1 large Red onion
- 1 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out, then pat it dry with paper towels.
Cut the lemon in half. Place one half of the lemon, 4 garlic cloves, 2 sprigs of rosemary, and 2 sprigs of thyme inside the chicken cavity.
In a small bowl, combine olive oil, honey, salt, and black pepper to create a rub. Drizzle and massage this mixture onto the skin of the chicken evenly.
Peel and cut the carrots, parsnips, and red onion into large chunks. Scatter them at the bottom of a roasting pan.
Add the remaining garlic cloves to the vegetables, and pour chicken stock over them.
Place the seasoned chicken on top of the vegetables in the pan, breast side up.
Tie the chicken legs together with kitchen twine to ensure even cooking.
Roast the chicken in the preheated oven for 20 minutes at 425°F (220°C). Then reduce the temperature to 375°F (190°C) and continue roasting for about 70 more minutes, or until the internal temperature of the chicken reads 165°F (74°C) when tested in the thickest part of the thigh.
Occasionally baste the chicken with the pan juices to keep it moist and flavorful.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the roasted vegetables from the pan alongside some of the flavorful juices as a light gravy.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 35.5 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1470 mg | 31% | |
*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.
