Whole Roasted Chicken Recipe
3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and summer truffle – roasting jus
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Ingredients
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Main Ingredients
Method
Preparation
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare the Chicken
Pat the chicken dry with paper towels. Rub olive oil all over the chicken, and season generously with salt and black pepper.
Stuff the Chicken
Quarter the lemon and place it inside the cavity of the chicken along with the garlic cloves, thyme, and tarragon.
Add Truffle
Place sliced summer truffle over the top of the chicken for added flavor.
Roasting
Roast the Chicken
Place the chicken breast-side up in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C).
Baste the Chicken
Baste the chicken with its own juices halfway through cooking to keep it moist.
Serving
Rest the Chicken
Once done, remove the chicken from the oven and let it rest for 15 minutes before carving.
Serve
Carve the chicken and serve it with the roasting jus created from the drippings.