Prepare to embark on a culinary journey that will transport your taste buds straight to the misty highlands of Scotland! The Howtowdie Scottish Roast Chicken is not just a meal, it's an experience that combines centuries-old cooking traditions with mouth-watering flavor that will make your dinner guests swoon. This isn't your ordinary roast chicken - it's a perfectly seasoned, herb-infused masterpiece that promises to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Scottish
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 pounds)
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- 1 lemon, halved
- Salt and pepper to taste
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 375°F (190°C). Pat the chicken dry thoroughly with paper towels to help achieve a crispy skin.
- Soften the butter and mix it with finely chopped fresh thyme, creating an herb butter mixture.
- Carefully loosen the chicken skin by gently sliding your fingers between the skin and meat, being careful not to tear the skin.
- Spread the thyme butter mixture evenly underneath the loosened skin, massaging it gently to distribute it across the chicken breast and thighs.
- Season the entire chicken generously with salt and pepper, both inside and outside the cavity.
- Squeeze the lemon halves over the chicken, then place the squeezed lemon halves inside the chicken cavity for additional flavor.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body to ensure even cooking.
- Place the chicken breast-side up in a roasting pan or large cast-iron skillet, allowing space around the bird for air circulation.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Baste the chicken with its own juices every 30 minutes to keep the meat moist and enhance the golden-brown skin.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the chicken and serve hot, garnishing with additional fresh thyme sprigs if desired.
Tips
- Temperature is Key: Always allow your chicken to come to room temperature before roasting. This ensures even cooking and prevents dry meat.
- Moisture Magic: The thyme butter technique is crucial. By gently separating the skin and massaging herb butter underneath, you'll create incredibly juicy and flavorful meat.
- Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the chicken before seasoning. This simple step guarantees that irresistibly crispy, golden-brown skin.
- Basting Brilliance: Don't skip the 30-minute basting process. This keeps the meat moist and helps develop a beautiful, rich color.
- Resting is Non-Negotiable: Let the chicken rest for 15-20 minutes after cooking. This allows the juices to redistribute, ensuring each slice is succulent and tender.Pro tip: Use a meat thermometer to ensure the chicken reaches the perfect 165°F (74°C) - no guesswork, just perfectly cooked chicken every time!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 40g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 125mg
