By: Fatima Syed
Growing up, the classic roast chicken was a timeless pièce de résistance at plenty of childhood family dinners in my household. As an economical poultry staple, it no doubt provided countless nourishing, loving meals for many of us growing up- including myself and my two brothers. Back in the 1990s and 2000s, the roast chicken allowed the Moms who raised all of us Millennials to have some piece of mind, knowing that an oven roasted Sunday chicken dinner could carry on into the week. With its ability to provide us with chicken salad, chicken sandwiches and chicken soup (see #inFATuatedEats’ recipe here), the whole chicken is the crowd pleaser of the poultry world! Fast forward to 2020, and as a modern-day rising entrepreneur, I find myself with an often jam-packed schedule and limited time in the evenings. As much as I love daily cooking and baking, I also know that a full-sized dish which can give me plentiful leftovers deserves a place in my weekly meal plan. That’s where the roast chicken comes in- although I’m not at the stage of my life yet where I need to feed my own household, I do need to keep myself nourished in a worry-free manner. Plus, a traditional roast bird (in this case, chicken) is also great for hosting, whether you’re hosting a family dinner or having friends over on a weekend night.
Aptly named “Juicylicious”, this recipe for inFATuated Eats will help you create a melt-in-your-mouth, glistening chicken with a fierce glow which can easily make any Instagram beauty influencer envious! If you’re looking to create this utterly sexy and juicy beast in your own kitchen, look no further than my recipe below.
1 whole air-chilled, trussed chicken with giblets removed (approximately 5 pounds)
1/4 a measuring cup of butter
2 tbsp of chives
2 tbsp of garlic powder
2 tbsp of onion powder
1 lemon, cut in half
2 tbsp of ground black pepper
1 tbsp of Kosher salt
Start off by placing your cleaned and ready chicken in a large casserole dish, and liberally sprinkling the salt over the bird. Place your butter, some of the lemon juice, chives, garlic and onion powder in a measuring cup. Next, quickly microwave the mixture in the cup for 45 seconds to 1 minute until melted together, if the cup is microwave safe. If not, quickly transfer into a saucepan, warm on the stove and then pour into a measuring cup. Once you have your butter, lemon and seasoning mix in your cup, carefully pour all over the chicken. Be sure to add extra marinate under the skin and in the chicken’s cavity. Add the black pepper, and a sprinkling of chives and another squirt of lemon. Allow the chicken to marinate for 30-35 minutes. Once you are ready, take the halved lemon and place one half inside the cavity, and another on top of the chicken for decorative (and extra flavour) purposes.
Preheat the oven to 350 degrees, and then place the chicken on the middle rack with the lid on the casserole dish. Roast for approximately 30 minutes. When the timer goes off, remove the chicken and pour some of the drippings and butter mix back on top of the chicken, and also place some more inside the bird. Put the bird back in the oven for another 30 minutes, and this time remove the casserole dish lid (for direct heat and that gorgeous browned skin which makes it look like your chicken just got an LA tan).
Allow your Juicylicious lemon and butter roasted chicken to cool for about 5-10 minutes before serving. Be sure to check if juices run clear and the meat is white, as with any chicken dish! Enjoy.