Flavor-Infused Roast Chicken
This Flavor-Infused Roast Chicken recipe is an adaptation of a beloved classic that emphasizes bold flavors and masterful techniques. Originally crafted during a spur-of-the-moment cooking session, it quickly gained popularity among home cooks for its easy yet impactful method of infusing savory goodness into chicken. The secret lies in creating deep gashes in the chicken and slathering it with a fragrant mixture of dried thyme, garlic, salts, and vinegars, letting the flavors seep in as it roasts to golden perfection. This dish isn't merely about the ingredients; it’s a celebration of technique, flavor, and that irresistible moment when you carve into the chicken and dredge each slice in aromatic juices. Enjoy with your favorite sides for a memorable meal that remains true to its roots while being entirely adaptable to suit your taste!
N/A
Servings
240
Calories
7
Ingredients
Ingredients
Whole Chicken
3.5 lbs (Clean and remove giblets)
Dried Thyme
1.5 teaspoons (None)
Garlic
1 tablespoon (Pressed)
Cider Vinegar or Malt Vinegar
1 tablespoon (None)
Dry White Wine
0.5 cup (None)
Salt
to taste (None)
Fresh Ground Pepper
to taste (None)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Prepare your chicken by removing giblets and thoroughly cleaning it.
3
Use the tip of a sharp chef's knife to hack deep gashes across the entire chicken—this will help the flavors penetrate deeply.
4
In a small bowl, combine the dried thyme, pressed garlic, salt, black pepper, and either cider or malt vinegar. Mix until well combined.
5
Generously slather this mixture all over the chicken, ensuring it gets into every gash for maximum flavor infusion.
6
Place the seasoned chicken on a rack in your roasting pan to allow air circulation and even cooking.
7
Roast the chicken in the preheated oven for about 2 hours, basting it every 20 to 30 minutes with a splash of dry white wine and any juices that accumulate in the pan.
8
To ensure optimal flavor, the chicken should be juicy and fragrant when done. Test for doneness by checking if the juices run clear.
9
When ready to serve, carve the chicken and dredge each slice in the flavorful juices collected in the pan before plating.
Nutrition Information
16g
Fat
2g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Flavor-Infused Roast Chicken?
The chicken features a bold, savory profile infused with garlic, dried thyme, and the tang of cider or malt vinegar.
What is the secret technique for making this roast chicken so flavorful?
The secret lies in hacking deep gashes across the chicken with a chef's knife and slathering the herb-vinegar mixture directly into those cuts.
At what temperature should I preheat my oven?
The oven should be preheated to 325°F (165°C).
How long does it take to roast the chicken?
The chicken typically takes about 2 hours to roast in the oven.
What size chicken does this recipe require?
This recipe calls for a whole chicken weighing approximately 3.5 lbs.
How do I prepare the garlic for the marinade?
The garlic should be pressed before being mixed with the other seasoning ingredients.
Which type of vinegar can I use for the marinade?
You can use either cider vinegar or malt vinegar for this recipe.
What liquid is used for basting the chicken?
The chicken is basted with a combination of 0.5 cup of dry white wine and the juices that accumulate in the pan.
How often should I baste the chicken while it is roasting?
You should baste the chicken every 20 to 30 minutes during the roasting process.
How can I tell when the chicken is fully cooked?
Test for doneness by checking if the juices run clear when the chicken is pierced.
What should I do with the pan juices after the chicken is cooked?
Once carved, each slice of chicken should be dredged in the flavorful pan juices before being plated.
How many calories are in a serving of this roast chicken?
There are approximately 240 calories per serving.
What is the protein content of this dish?
Each serving contains 20g of protein.
Is there any fiber in this recipe?
No, this recipe contains 0g of fiber.
How much fat is in one serving?
One serving contains 16g of fat.
How many carbohydrates are in this recipe?
This dish is low in carbs, containing only 2g of carbohydrates per serving.
Should the chicken be placed directly on the roasting pan?
No, it is recommended to place the chicken on a rack inside the roasting pan to allow for air circulation and even cooking.
What preparation is needed for the chicken before seasoning?
You should remove the giblets and clean the chicken thoroughly.
Which dried herb is used in this recipe?
The recipe uses 1.5 teaspoons of dried thyme.
What are the suggested tags for this recipe?
The tags include roast chicken, flavor infused, herb garlic, easy recipe, comfort food, main dish, and family dinner.
Can I use fresh thyme instead of dried?
The recipe specifies dried thyme, but you can adapt it to your taste by using fresh thyme if preferred.
What kind of pepper is best for this recipe?
Freshly ground black pepper is recommended to taste.
Is this a difficult recipe for a beginner?
No, it is categorized as an easy recipe that relies on simple techniques for high impact.
What is the serving suggestion for this chicken?
It is best enjoyed with your favorite side dishes for a complete meal.
Does the recipe require any sugar?
No, this recipe does not contain any added sugar.
How much garlic is used in the mixture?
The recipe calls for 1 tablespoon of pressed garlic.
What is the total number of ingredients needed?
There are 7 primary ingredients used in this recipe.
Why is the chicken hacked with deep gashes?
The gashes allow the garlic, herb, and vinegar mixture to penetrate deeply into the meat during roasting.
What should the final appearance of the chicken be?
The chicken should roast to a golden perfection.
Can I use red wine for basting instead of white?
The recipe specifies dry white wine to keep the flavor profile consistent with the herbs and vinegar.