Onions add a delicately sweet and delicious tanginess to roast chicken in this chicken recipe. Lemon juice add zest and more life to the dish while fresh parsley, garlic, salt, pepper, chicken broth, and olive oil enhance the natural flavor of this crispy-skinned and juicy-fleshed roast chicken. Serve roast chicken with onions for dinner or a special occasion and no one will be disappointed.
One of the important things to consider when roasting chicken is the timing. Healthy chicken recipes, the chicken is cooked initially at a high temperature of 500 degrees F to create a crispy brown skin and later the temperature is lowered to 325 degrees to complete the cooking inside the chicken, maintaining and juicy, tender and moist flesh.
If you are using frozen whole chicken, make sure to thaw it first in the refrigerator overnight before seasoning and roasting. Place the bird in the large bowl to catch the moisture that will drip from the melted ice crystals. Some whole chicken comes with giblets inside where the liver and kidneys are, but some will have these already removed. Discard the giblets or set it aside for later use such as for making gravy or pate.
Ingredients: 1 tbsp. lemon juice, preferably fresh, 1 1/4 cup minced fresh parsley, 1 small clove garlic, minced, salt to taste, 1/2 tsp. coarse ground black pepper, whole roasted chicken (3-4 lb), 3 tbsp. olive oil, 2 cups thinly sliced onions, 1/2 cup fat-free chicken broth
Preheat oven to 500 degrees. Rinse chicken and pat dry with paper towels. In a small bowl, mix together lemon juice, 1/4 cup parsley, garlic, salt and pepper. Rub this mixture over the whole chicken. Place the chicken in a roasting pan, breast-side down. Roast chicken for about 20 minutes. While chicken is roasting, heat the oil over medium heat, in a medium skillet. Add onions. Cook, stirring occasionally, about 10 minutes, or until the onions are softened. Stir in remaining parsley and the chicken broth. Remove the chicken from the oven. Spoon some of the onion mixture over it. Then, turn the bird breast-side up. Spoon some more onion mixture over it. Return chicken to the oven. After 7-8 minutes, baste bird with onion mixture again. When the breast begins to brown, reduce heat to 325 degrees. Baste one last time. Continue roasting about another 20-30 minutes, or until a meat thermometer inserted into the thigh reads 160-165 degrees. Remove chicken from oven and let rest for about 10 minutes before carving.
Rinse the chicken well under cold running water and pat dry with a paper towel, both inside and outside. Dry chicken will ensure a crispy golden skin. If you cook the chicken while it is moist, it won’t brown well. You can choose to truss the chicken, by tying its legs together with a string. This helps the chicken keep its shape as it cooks and allow a neat presentation but it is not necessary. Chicken that is not trussed will cook faster and more evenly. As long as you arrange the chicken neatly in the baking pan then it will look fine on the table.