A whole roast chicken immediately raises questions of allocation: who gets a leg, a wing or the crispest skin? Meanwhile, the vegetables beneath quietly collect every drop of roasting juice.
Method, step by step
- Wipe the chicken dry, salt inside and out, apply spicy butter under the skin. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Put lemon and garlic in the abdominal cavity, tie the legs together loosely. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake at 190 °C on a bed of vegetables for 70-90 minutes, until the juices run clear. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Leave to rest for 15 minutes, only then cut into pieces and sprinkle with the juice. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Add salt before baking, then let it rest for at least 15 minutes; do not make the juice on the cutting board.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
