This is the only roast chicken recipe you’ll ever need! Simple, yet delicious.
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it’s a kitchen game-changer. Download it today: http://food-network.app.link/download!
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/3eo7xVn
Suffering from food dilemmas? Food 911 to the rescue. From fallen souffles to overcooked chicken, Tyler Florence can help anyone get out of a sticky situation.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon And Herb Roasted Chicken With Baby Potatoes
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Yield: 6 servings
Ingredients
1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes
Directions
Preheat the oven to 400 degrees F.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don’t forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
#Food911 #TylerFlorence #FoodNetwork #LemonAndHerbRoastedChickenWithBabyPotatoes
5-Star Lemon And Herb Roasted Chicken with Tyler Florence | Food 911 | Food Network
16 Comments
Nothing better than roasted chicken. Looks Great Tyler! I like to save the carcasses, it makes the best chicken stock in your pressure cooker!
NICE JOB!!!!!!!!
Mmmmhhhh, like it!
♥♥♥♥♥♥♥♥♥♥ Love you Tyler!
HapPpPPyYy New Year 2020 .. Yummy recipe ❤
Did he mention oven temp and cooking time?
This used to be my show
Tyler looking pretty young there himself !
💕
It’s actually a mistake to stuff that much in the bird. Without heat getting into the cavity The breast meat takes longer to get to temp. Drying it out. Loosely place steam generating aromatics in the cavity.
This show was one of my favs, so candid.
Know damn well he only washed that chicken cause the neighbors being there
Wear a glove over that hand with the bandaid you dirty hobo, and for Pete sake make it blue
I love his videos but please STOP SAYING MMK
I just baked this under 480F for half hour and then 350F for 1.5 hours turned out amazing!! Minor adjustment was adding some chilli powder with the salt and black pepper rub. This recipe is the only one I need for life
I miss these shows.