This recipe offers a flavorful and crispy roast chicken, perfect for a family dinner or special occasion.
Preheat your toaster oven to 400°F on the convection setting.
Preheating ensures even cooking and a crispy skin.
Rinse the chicken under cold water and pat it dry with paper towels.
Drying the chicken thoroughly helps achieve a crispy skin.
Season the chicken cavity with half the salt and pepper, then stuff it with thyme sprigs, garlic, onion quarters, and lemon halves.
Stuffing the cavity with aromatics infuses the chicken with flavor.
Tie the chicken legs together with kitchen twine and rub the outside with olive oil, then sprinkle with the remaining salt and pepper.
Tying the legs ensures even cooking and a neat presentation.
Place the chicken on a baking rack set in a broiling pan, then put it in the oven.
Using a rack allows air circulation for even cooking.
Roast the chicken at 400°F for 20 minutes, then reduce the temperature to 375°F and continue roasting for 12 minutes per pound.
Adjust the cooking time based on the weight of your chicken.
Check the internal temperature of the chicken; it should reach 170°F in the breast and 180°F in the thigh.
Using a meat thermometer ensures the chicken is cooked safely.
Let the chicken rest for 10-15 minutes before carving.
Resting allows the juices to redistribute, making the chicken juicier.
Carve the chicken and serve with your favorite sides. Enjoy!
Serve with a garnish of fresh herbs for a beautiful presentation.
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