Rice and grains
Oven-Roasted Whole Chicken
A straightforward and clear method for making oven-roasted chicken at home. Try this oven-roasted chicken recipe, great with American rice and vegetables.
Ingredients
Start here, then move straight into the method.
- 1 large chicken suitable for roasting
- 1 large onion
- 1 carrot
- 1 tablespoon seven-spice blend
- 1 tablespoon poultry spice
- Salt
- 1 teaspoon black pepper
- A stalk of lemongrass
- 2 tablespoons butter
Method
Follow the cooking sequence without leaving the page.
- Wash the chicken thoroughly inside and out and rub it with lemon, a little vinegar, and salt. Rinse it again and place it in a colander to drain.
- Cut the onion into 4 pieces and place them inside the chicken; also cut the carrot and put it into the chicken cavity.
- Sprinkle spices over the chicken inside and out: seven-spice, chicken seasoning, salt, and black pepper.
- It’s best to leave the chicken in the marinade overnight in the refrigerator until cooking time the next day.
- The next day place the chicken in an oven roasting pan, preferably a covered clay (earthenware) pan.
- Put lemongrass inside the chicken. You can substitute bay leaves if lemongrass is unavailable. Rub the chicken with butter.
- Put the chicken in a preheated oven for one and a half hours covered, then remove the pan cover and leave it for another half hour until it browns.
- Serve the oven-roasted chicken alongside cooked American rice with vegetables.
Recipe tags
Rice and grainsInternationalGluten freeNut freeEgg freeHigh proteinBakedGrilledEidChicken
