Roast Chicken Stegt Kylling
Indulge in the comforting flavors of "Roast Chicken Stegt Kylling," a classic Danish-inspired recipe that combines simplicity with mouthwatering results. This dish features a whole chicken roasted to golden perfection, infused with the aromatic blend of fresh parsley, zesty lemon, and garlic for a tender, juicy interior under a buttery, crisp skin. The bird is nestled atop a rustic bed of carrots, celery, and onions, which caramelize beautifully in the oven, absorbing the drippings for a rich flavor. Basting with chicken broth ensures moistness throughout the cooking process, while a high-heat finish creates irresistibly crispy skin. Perfect for a family dinner or special occasion, this recipe showcases the essence of comfort-food cooking with a Nordic twist. Serve with the roasted vegetables and savory pan juices for a meal that’s as hearty as it is elegant. Keywords: roast chicken, Stegt Kylling, Danish recipe, crispy chicken skin, roasted vegetables, Nordic cooking.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 4 tablespoons unsalted butter
- 1 bunch fresh parsley
- 2 medium lemons
- 4 large garlic cloves
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 3 medium carrots
- 1 large yellow onion
- 2 celery stalks
- 2 tablespoons olive oil
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat dry with paper towels. Remove any excess fat or giblets if present.
In a small bowl, mix the softened unsalted butter with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and zest from one lemon.
Gently loosen the skin over the chicken breast using your fingers and evenly spread half of the butter mixture underneath the skin. Rub the remaining butter mixture all over the chicken's surface.
Stuff the cavity of the chicken with a handful of fresh parsley, one lemon (halved), and two smashed garlic cloves for added flavor.
On a cutting board, roughly chop the carrots, onion, and celery into large chunks. Arrange them on the bottom of a roasting pan or oven-safe dish and drizzle with olive oil.
Place the chicken on top of the vegetable bed, breast-side up. Tie the legs together with kitchen twine to ensure even cooking.
Season the chicken generously with the remaining salt and pepper.
Pour 1 cup of chicken broth into the bottom of the roasting pan to keep the chicken moist as it cooks.
Transfer the roasting pan into the preheated oven and roast the chicken for 30 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-60 minutes, basting the chicken with pan juices every 20 minutes.
The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh or when the juices run clear when the thigh is pierced.
Remove the chicken from the oven and let it rest for 10-15 minutes to retain its juices.
Carve the chicken and serve with the roasted vegetables and pan drippings or your favorite gravy.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 7899 mg | 343% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 21.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2364 mg | 50% | |
*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.
