Perfect Roast Chicken. Super flavorful, just requiring a few ingredients. You won’t believe how easy this is! This is something I believe every home cook should know how to make!
When I was a kid, my mom brought me into the kitchen armed with a spiral notebook and pencil and taught me how to make some of my favorite Korean food dishes. At the time, I had no interest in learning. . but I still wrote down everything she told me. It was hard for her to tell me measurements because it was a little of this and a little of that. .
When I would move away from Texas for the first time to San Francisco, my mother had packed – probably what were the only 4 Korean cookbooks that were printed in English- into my kitchen stuff. She wanted me to continue cooking. I love my mom for that.
I plan to teach my daughters some core Korean food dishes. . and other non-Korean dishes that I think every home cook should know how to make.
One of the first lessons is going to be Roast Chicken. This is something that’s so simple and versatile. I know it’s just as easy to buy a rotisserie chicken from Costco, or any grocery store, but I feel better about making my own. I know exactly what the ingredients are and I feel like I get a fresher, juicier, more flavorful chicken.
I hope you try the recipe!
Once you’ve made this chicken, you need to make this Cobb Salad! So good!
- 1 3 to 4 lb. whole chicken
- 1 to 2 lemons, cut in half crosswise
- 1 head of garlic, unpeeled, cut in half crosswise
- 1 shallot, unpeeled, cut in half crosswise
- ¼ cup (½ stick) unsalted butter, melted + more if needed**
- Kosher salt
- Freshly ground black pepper
- Arrange a rack in center of oven; preheat your to 425 degrees. Place whole chicken on a cutting board and pat dry with paper towels.* (If you need a more fool proof way to ensure your chicken is done and cooked through, do the following*, see above)
- Transfer chicken breast side up to a large cast iron skillet. Arrange lemons, garlic and shallot cut sides down in the skillet around the chicken.
- Drizzle the melted butter all over the chicken, and season generously with salt and pepper. Make sure you get every surface of chicken with lots of salt and pepper.
- Transfer to oven and roast until chicken is nicely browned and cooked through, checking for doneness after about 45 to 50 minutes. To check, carefully remove skillet from oven, poke a knife into leg joints, and pierce the meat. If juices run clear, chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear.
- Let chicken rest in skillet for at least 15 minutes before carving. Transfer chicken to a platter. Top with pan juices and serve with roasted lemon and garlic. Enjoy!