Farahs Roast Chicken
This Farah's Roast Chicken is a flavor-packed meal with crispy skin and juicy meat, perfect for any occasion!
Servings: 4 servings
Ingredients
- 1 whole chicken (4-5 pounds) chicken split down the back
- 1/4 cup olive oil
- 2 teaspoons yellow mustard
- 2 teaspoons honey
- 1 teaspoon crushed garlic
- 1 teaspoon dried rosemary crushed in hand to release flavor
- 1/2 teaspoon crushed red pepper flakes
- 1 medium lemon
- 1/4 teaspoon fresh lemon zest
- 6 cloves garlic
- to taste Salt & pepper
- 1 head garlic optional
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin.
- Place the whole chicken on a cutting board, breast-side down. Using a sharp knife, carefully split the chicken down the back.
- In a bowl, whisk together the olive oil, yellow mustard, honey, crushed garlic, dried rosemary, crushed red pepper flakes, salt, pepper, and the zest of 1/4 of the lemon.
- Turn the chicken over so it’s breast-side up. Use a basting brush to generously coat the chicken with the marinade.
- Cut the lemon in half and squeeze the juice over the chicken, then place the squeezed halves inside the cavity of the chicken along with the whole cloves of garlic.
- Transfer the chicken to the preheated oven. Roast for about 45-60 minutes, or until the internal temperature reaches 165°F (75°C).
- Once done, remove the chicken from the oven and let it rest for about 10-15 minutes.
- Garnish with fresh parsley and lemon wedges. Carve the chicken and serve with your favorite sides.
Equipment
- Roasting pan or baking dish
- Sharp Knife
- Basting brush
- Tongs
- Meat thermometer
Notes
- Bring the chicken to room temperature before cooking for even cooking.
- Don’t skip the resting period; it’s crucial for juicy meat.
- Roasting with the garlic head enhances the overall flavor.