Roasted garlic and parmesan chicken
A juicy, flavorful whole roasted chicken with a golden parmesan-garlic crust, perfect for a hearty dinner.
Equipment
- Roasting Pan
- Rack
- Pastry Brush
Ingredients
Main Ingredients
- 1 whole roaster chicken
- 2 tbsp grated parmesan cheese
- 1 tbsp garlic powder
- 3 whole cloves garlic
- 1 tbsp parsley finely chopped
- 1 lemon
- 4 tbsp butter 2 oz
- 1 tbsp salt
- spray oil
Instructions
- Preheat an oven to 425°F. Place a rack into a deep roasting pan and add 2 cups of water to the bottom of the pan.
- In a small bowl combine parmesan, garlic powder, and parsley then set aside.
- Prepare the chicken: remove any giblets, trim excess fat, and pat dry with paper towels.
- Cut the lemon in half and stuff it and the garlic cloves inside the cavity. Add any leftover parsley stems if desired.
- Rub half the butter all over the chicken and season thoroughly with salt. Place breast side up on the rack in the pan.
- Press the parmesan mixture onto the skin of the chicken to form a crust. Spray lightly with oil.
- Roast for 20 minutes to develop color. Reduce heat to 375°F and continue roasting, basting with the remaining melted butter.
- Cook until the internal temperature reaches 160°F at the thickest part of the thigh, about one hour total.
- Remove from oven and loosely cover with foil. Rest for 10–15 minutes before serving.
Notes
Make sure to pat the chicken dry well to help the crust stick and crisp. Adjust roasting time for larger birds as needed.
Calories per serving : 450
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