Grandma’s Roast Chicken

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Grandma’s roast chicken is a classic dish that brings back fond memories for many. This recipe creates a juicy bird with crispy skin that’s sure to please your family. The secret is a flavorful garlic-herb-lemon butter that’s slathered both under and over the skin.

You’ll love how simple this recipe is to make. With just 15 minutes of prep time and about 90 minutes in the oven, you can have a tasty meal on the table without much fuss. The aroma of roasting chicken and herbs will fill your home and make everyone’s mouth water.

Exact Ingredients List

Here’s what you’ll need for Grandma’s perfect roast chicken:

• 1 whole chicken (3.5-4 lbs), patted dry
• Salt and pepper
• 2 tsp olive oil
• 1 lemon, cut into quarters
• 3 sprigs of fresh rosemary

For the butter mixture:

• 1 stick (100g) unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp fresh sage, finely chopped
• 2 tsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp each of salt and black pepper

For the pan:

• 1 cup dry white wine or low-sodium chicken broth
• 1 onion, quartered
• 1 whole garlic bulb, cut in half horizontally

Remember to take the chicken out of the fridge 30 minutes before you start cooking. This helps it cook more evenly. Make sure you have kitchen twine on hand to tie the legs together.

Instructions

Take your chicken out of the fridge 30 minutes before cooking. This helps it cook more evenly.

Preheat your oven to 450°F (220°C) for standard ovens or 430°F (200°C) for fan-forced. Place the shelf in the middle.

Mix the butter ingredients in a bowl. Add juice from half a lemon.

Put the chicken in a roasting pan. Use a spoon to gently loosen the skin from the meat. Focus on the breast and drumsticks.

Prop the chicken up and drizzle most of the butter mix under the skin. Save a bit for the outside.

Rub the rest of the butter all over the chicken’s surface. Squeeze more lemon juice on top.

Stuff the used lemon pieces and rosemary inside the chicken. Tie the legs together with string and tuck the wing tips under.

Sprinkle salt and pepper all over the chicken. Place onion and garlic in the pan, then set the chicken on top.

Pour wine around the chicken and drizzle it with oil. Roast for 10 minutes, then lower the heat to 350°F (180°C).

Cook for about 1 hour 15 minutes more. The internal temperature should reach 165°F (75°C). Baste twice during cooking.

Let the chicken rest for 15 minutes before serving. Don’t cover it or the skin will get soggy. Enjoy your juicy, crispy roast chicken!

Possible Substitutes List

You can make some easy swaps in this roast chicken recipe. Here are some options:

• Herbs: Use thyme or oregano instead of rosemary
• Citrus: Try orange or lime instead of lemon
• Fat: Swap olive oil for the butter (but butter is best!)
• Liquid: Use chicken broth or water instead of wine
• Aromatics: Swap carrots or celery for the onion

For the butter mixture:
• Use dried herbs if you don’t have fresh
• Try garlic powder instead of fresh garlic
• Add paprika or other spices you like

No white wine? Use chicken broth, apple juice, or even water. The pan juices will still be tasty.

Don’t worry if you’re missing an ingredient or two. This chicken is forgiving. The most important things are:

1. Season well with salt and pepper
2. Don’t overcook it
3. Let it rest before carving

With those basics, your roast chicken will turn out great!

How To Make It Diabetes-Friendly

To make this roast chicken recipe more diabetes-friendly, try these simple swaps:

1. 
   

   Use olive oil instead of butter. This cuts saturated fat and calories.

   
   
2. 
   

   Remove the chicken skin before eating. The skin is high in fat and calories.

   
   
3. 
   

   Go easy on the salt. Use herbs and spices for flavor instead.

   
   
4. 
   

   Skip the wine. Use low-sodium chicken broth instead.

   
   
5. 
   

   Add more veggies. Roast carrots, Brussels sprouts, or sweet potatoes alongside the chicken.

   
   

Here’s a quick guide to portion sizes:

Food	Serving Size
Chicken	3-4 oz (size of a deck of cards)
Vegetables	1 cup cooked

Remember to check your blood sugar before and after meals. Pair this lean protein with non-starchy veggies and a small portion of whole grains for a balanced meal.

You can still enjoy this tasty roast chicken as part of a diabetes-friendly diet. Just make smart swaps and watch your portions. The herbs and lemon give it lots of flavor without extra carbs or calories.

Tips, Tricks & Storing

Pat your chicken dry before cooking. This helps the skin get crispy. Let the chicken sit at room temperature for 30 minutes before cooking. This helps it cook evenly.

Use a meat thermometer to check if your chicken is done. Insert it into the thickest part of the thigh. It should read 165°F (75°C).

Don’t forget to baste! Spooning the juices over the chicken keeps it moist and adds flavor. Do this twice during cooking.

Here’s a handy cooking time guide:

Chicken Weight	Cooking Time
3-4 lbs	1 hr 15 mins
4-5 lbs	1 hr 30 mins
5-6 lbs	1 hr 45 mins

To store leftovers, let the chicken cool completely. Cut it into pieces and put them in airtight containers. They’ll keep in the fridge for 3-4 days.

You can freeze leftover chicken too. Wrap it tightly in plastic wrap, then foil. It will last in the freezer for up to 4 months.

Don’t throw away the bones! Use them to make homemade chicken broth. It’s easy and tastes great.