Juicy Flip Roast Chicken
Juicy Flip Roast Chicken
Ingredients
- 3 1/2 pounds whole chicken
- 1 head garlic, halved horizontally
- 1 lemon, halved
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 tablespoon rock salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
Instructions
- 1
Preheat your oven to 400°F. Ensure an oven rack is in the middle position.
⏱️ 15 min•🌡️ 400
- 2
Thoroughly pat the whole chicken dry with paper towels. This is crucial for crispy skin. Place the chicken on a clean cutting board or work surface.
⏱️ 5 min
- 3
Generously season the chicken all over with rock salt and freshly ground black pepper. Use your hands to rub the seasoning evenly into the skin. Drizzle the olive oil over the seasoned chicken, spreading it to coat.
⏱️ 3 min
- 4
Stuff the cavity of the chicken with the halved head of garlic, lemon halves, fresh rosemary sprigs, and fresh thyme sprigs.
⏱️ 2 min
- 5
Place the prepared chicken breast-side down in a roasting pan. Transfer the roasting pan to the preheated oven and roast for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 400
- 6
After 1 hour and 30 minutes, carefully remove the roasting pan from the oven. Using tongs or oven mitts, carefully flip the chicken so it is now breast-side up in the roasting pan. Return the chicken to the oven and continue roasting for another 30 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
⏱️ 30 min•🌡️ 400
- 7
Once roasted, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist chicken.
⏱️ 15 min
- 8
Carve the chicken and serve immediately with your favorite side dishes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Flip Roast Chicken
- 3 1/2 pounds whole chicken
- 1 head garlic, halved horizontally
- 1 lemon, halved
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 tablespoon rock salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
Instructions
- 1
Preheat your oven to 400°F. Ensure an oven rack is in the middle position.
⏱️ 15 min•🌡️ 400 - 2
Thoroughly pat the whole chicken dry with paper towels. This is crucial for crispy skin. Place the chicken on a clean cutting board or work surface.
⏱️ 5 min - 3
Generously season the chicken all over with rock salt and freshly ground black pepper. Use your hands to rub the seasoning evenly into the skin. Drizzle the olive oil over the seasoned chicken, spreading it to coat.
⏱️ 3 min - 4
Stuff the cavity of the chicken with the halved head of garlic, lemon halves, fresh rosemary sprigs, and fresh thyme sprigs.
⏱️ 2 min - 5
Place the prepared chicken breast-side down in a roasting pan. Transfer the roasting pan to the preheated oven and roast for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 400 - 6
After 1 hour and 30 minutes, carefully remove the roasting pan from the oven. Using tongs or oven mitts, carefully flip the chicken so it is now breast-side up in the roasting pan. Return the chicken to the oven and continue roasting for another 30 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
⏱️ 30 min•🌡️ 400 - 7
Once roasted, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist chicken.
⏱️ 15 min - 8
Carve the chicken and serve immediately with your favorite side dishes.
⏱️ 5 min