Imen Dridi Giada De Laurentiis Roast Chicken is made of a 5-6 pound roasting chicken seasoned with salt, pepper, thyme, lemon, garlic, and melted butter. Accompanied by fennel, onions, and carrots, it serves 8, taking approximately 1.5 hours to roast at 425°F.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Roman Style Chicken
- Giada De Laurentiis Mini Chicken Meatballs
- Giada De Laurentiis Chicken Piccata Meatballs
🤎 Why You’ll Love This Roast Chicken Recipe:
- Classic Elegance: This roast chicken recipe, curated by Giada De Laurentiis, exudes timeless culinary elegance.
- Aromatic Infusion: The chicken is stuffed with thyme, lemon, and garlic, imparting a delightful aroma and rich flavor to every bite.
- Crispy Skin Magic: Melted butter and strategic seasoning create a golden, crispy skin, enhancing both taste and visual appeal.
- Simple Preparation: With clear steps and common ingredients, this recipe makes gourmet cooking accessible to all skill levels.
- Even Cooking: Tying the chicken’s legs and tucking the wings ensures even cooking, resulting in perfectly juicy and succulent meat.
❓ What Is Giada De Laurentiis Roast Chicken Recipe?
Giada De Laurentiis Roast Chicken Recipe made of season a 5-6 pound chicken generously with salt, pepper, thyme, and a coating of melted butter. Stuff the cavity with lemon halves and garlic. Roast at 425°F for approximately 1.5 hours, accompanied by fennel, onions, and carrots for a flavorful and aromatic meal.
🍗 Giada De Laurentiis Roast Chicken Ingredients
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
🍲 How To Make Giada De Laurentiis Roast Chicken
- Warm the oven up to 425 degrees F.
- Take out the chicken giblets. Rinse the chicken all over. Take off any extra fat and pin feathers that are still on the outside, and pat it dry. Season the inside of the chicken with a lot of salt and pepper.
- Put the thyme bunch, both lemon halves, and all the garlic inside the hole. Spread the butter on the chicken’s outside and season it with salt and pepper again.
- Use kitchen string to connect the chicken’s legs, and tuck the tips of its wings under its body. Do not forget to add the fennel, onions, and carrots to the baking pan.
- Add olive oil, salt, pepper, and 20 thyme leaves. Toss to coat. Cover the bottom of the baking pan with the mixture, then put the chicken on top of it.
- It’s done when the juices run clear when you cut between a leg and a thigh after 1 1/2 hours of roasting.
- After putting the chicken and veggies on a platter, cover them with foil and let them sit for about 20 minutes. Put the chicken slices on a platter and serve them with the veggies.
💭 Recipe Tips
- Chicken Prep:Remove giblets, rinse, and pat dry the chicken. Remove excess fat and pin feathers. Season generously inside with salt and pepper.
- Butter Basting:Achieve a golden, crispy skin by spreading melted butter on the chicken’s exterior. Season again with salt and pepper for added flavor.
- Even Coating:Ensure an even coating of seasoning on vegetables by tossing them well before placing the chicken on top.
- Roasting Temperature:Preheat the oven to 425°F for a hot start, aiding in crispy skin development and juicy meat.
- Juices Check:Confirm chicken doneness by cutting between a leg and thigh; juices should run clear after approximately 1 1/2 hours of roasting.
🥗 What To Serve With Roast Chicken?
Serve roast chicken with classic accompaniments like garlic mashed potatoes and roasted vegetables for a comforting meal pair with a fresh green salad or crusty bread to complete the experience, creating a well-rounded and satisfying dining affair.
🎚 How To Store Leftovers Roast Chicken?
- In The Fridge: Place leftover roast chicken in an airtight container refrigerate for up to 3-4 days.
- In The Freezer: Wrap individual portions tightly in plastic wrap and aluminum foil label and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Roast Chicken?
- Oven Method: Preheat oven to 350°F place leftover roast chicken in a baking dish, cover with foil, and bake for 15-20 minutes until heated through.
- Microwave Method: Place individual portions of leftover roast chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute increments until warmed.
FAQs
How do I ensure my roast chicken is juicy and not dry?
To keep roast chicken juicy, brine it before cooking, use a meat thermometer to avoid overcooking, and let it rest for 10-15 minutes after cooking.
Can I stuff the chicken before roasting?
Yes, you can stuff the chicken cavity with herbs, citrus, or aromatics ensure the stuffing reaches a safe temperature to prevent foodborne illnesses.
What’s the recommended internal temperature for roast chicken?
The USDA recommends an internal temperature of 165°F (74°C) for roast chicken use a meat thermometer to check the temperature at the thickest part.
How long should I let the chicken rest after roasting?
Let the roast chicken rest for 10-15 minutes before carving this allows the juices to redistribute, keeping the meat moist.
How often should I baste the roast chicken during cooking?
Basting every 30 minutes can enhance flavor and moistness, but opening the oven too often may affect cooking time. Use pan juices for basting.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Chicken Cacciatore
- Giada De Laurentiis Marsala Chicken
- Giada De Laurentiis Macaroni And Cheese
Giada De Laurentiis Roast Chicken Nutrition Facts
Serving Size: 3 ounces (85g)
- Calories: 165
- Protein: 25g
- Total Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 75mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Vitamin D: 1.5mcg
- Calcium: 15mg
- Iron: 1.1mg
- Potassium: 240mg
Giada De Laurentiis Roast Chicken
Description
Giada De Laurentiis Roast Chicken is made of a 5-6 pound roasting chicken seasoned with salt, pepper, thyme, lemon, garlic, and melted butter. Accompanied by fennel, onions, and carrots, it serves 8, taking approximately 1.5 hours to roast at 425°F.
Ingredients
Instructions
- Warm the oven up to 425 degrees F.
- Take out the chicken giblets. Rinse the chicken all over. Take off any extra fat and pin feathers that are still on the outside, and pat it dry. Season the inside of the chicken with a lot of salt and pepper.
- Put the thyme bunch, both lemon halves, and all the garlic inside the hole. Spread the butter on the chicken’s outside and season it with salt and pepper again.
- Use kitchen string to connect the chicken’s legs, and tuck the tips of its wings under its body. Do not forget to add the fennel, onions, and carrots to the baking pan.
- Add olive oil, salt, pepper, and 20 thyme leaves. Toss to coat. Cover the bottom of the baking pan with the mixture, then put the chicken on top of it.
- It’s done when the juices run clear when you cut between a leg and a thigh after 1 1/2 hours of roasting.
- After putting the chicken and veggies on a platter, cover them with foil and let them sit for about 20 minutes. Put the chicken slices on a platter and serve them with the veggies.
Notes
- Chicken Prep:Remove giblets, rinse, and pat dry the chicken. Remove excess fat and pin feathers. Season generously inside with salt and pepper.
- Butter Basting:Achieve a golden, crispy skin by spreading melted butter on the chicken’s exterior. Season again with salt and pepper for added flavor.
- Even Coating:Ensure an even coating of seasoning on vegetables by tossing them well before placing the chicken on top.
- Roasting Temperature:Preheat the oven to 425°F for a hot start, aiding in crispy skin development and juicy meat.
- Juices Check:Confirm chicken doneness by cutting between a leg and thigh; juices should run clear after approximately 1 1/2 hours of roasting.
