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Want the perfect Roasted Chicken? This is How to Roast a Chicken Perfectly!
Hello there friends, today I’m going to share with you the Perfect Roasted Chicken recipe! This is not the usual way you would Roast a Chicken. I first lay the Chicken down flat so that it can cook nice and evenly.
How to Roast a Chicken Quickly
What I am going to share with you today is the easiest, fastest, most efficient way to roast a chicken when preparing a weekday meal for family or friends. The typical way of roasting a chicken is by tying it up and placing it in the oven. All though this is the most common way and produces a beautiful chicken, it takes a very long time to roast.What I am going to show you today is how to create a delicious roasted chicken, that you can cook in a much shorter amount of time. Perfect for an informal family meal.
Recipe Video
Recipe Ingredients
- 1 5- pounds Approx. Chicken all insides removed
- Roasted Garlic Olive Oil or Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 or 2 large Onions sliced in half and then in thin slices
- About 2 cups Celery Stalks cut into bias
- About 2 cups Carrots cut into 1/4” thick
- 2 to 3 cups Small Nouvelle Potatoes Red or White or Both
- 10 whole Garlic cloves
- 2 tablespoons Fresh Thyme and Rosemary chopped, if dried use half
- 2 cups Chicken Stock
- Salt and Pepper to taste, The Chef used his Onion Salt
Recipe Instructions
Preheat Oven to 425ºF / 220ºC
- Preheat a couple Tabs of olive oil in a large frying pan and sauté the onion until light golden brown. Put them in the bottom, of a lasagna pan. Put the celery, carrots, potatoes, Garlic, Fresh herbs and drizzle a couple tablespoons of Olive Oil on top and the chicken stock.
- Cut the back of the chicken like the chef did in the video. Rub with olive oil, salt and pepper, place on top of the vegetables in the lasagna pan and bake on the oven for about 45 minutes or until breasts register approximately 155 degrees.
- Transfer chicken to carving board and let rest, uncovered for 10 to 15 minutes.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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WHAT!!!!!!.
NO GRAVY????????
Outstanding. Very moist and loaded with flavor. We love spatchcock chicken, but we’ve never made it in the oven. I will definitely do this again.
Another win win. In the past my chicken would come out dry or tough. Made this recipe for tonight’s dinner. I watched the video over and over while I was preparing it. My husband was once again impressed. He said it was better than rotisserie. He asked why it was so moist. I asked him if I should make this again, his response “well yeah, of course”. Normally his response to my cooking is just a few grunts, etc. Now he is actually speaking words.
Very tasty and delicious. Quick and easy recipe. Will make it again.
Great recipe! Straight forward and very tasty. Used all left over juices and chicken parts cooked down to a stock.
Lov3d this so delicious, made it on Christmas, thankyou