Oven Roast Chicken

[Anonymous No.13657265]

Is it better to stuff a chicken with lemon, onion, garlic etc. on the inside or should they be outside on the pan? What does leaving them outside even accomplish if they're not on the meat itself?

[Anonymous No.13657269]

Putting onions/garlic outside roasts them a bit and then they release juices which mix with the chicken juices and make a lovely stock, which also keeps the chicken moist on the underside.

Most times I cook a chunk of meat in the oven I slice up an onion, put it in the floor of a small pan, and lay the meat on top. Works beautifully everytime and I get a lovely stock in the bottom.

[Anonymous No.13657278]

>>13657269
to add on to what this anon said, layering the chicken ontop of flat sliced root vegetables and then cooking is great, as they slow roast in the birds juices.

[Anonymous No.13657319]

>>13657278
Absolutely. Another choice is to take that stock, add some more (or maybe milk) as needed and make a polenta side dish.

[Anonymous No.13657498]

>>13657269
>>13657278
>>13657319
Thanks anons. Another question, I'm following Jamie Oliver's recipe on YouTube and he says to roast the chicken at 430 degrees Fahrenheit for 1 hour. Is that correct? How do I know when it's ready for sure? I don't have a thermometer

[Anonymous No.13657508]

>>13657498
That's 220 degrees Celsius btw

[Anonymous No.13657547]

Bump

[Anonymous No.13657607]

>>13657265
Lemon and chicken are lovely together, but if you don't baste it a couple times, the lemon with mostly be in the vegetable bed and in the aroma. HOWEVER make sure you don't use a meyer lemon or other sweet lemon. I made this mistake and it ruined two whole chickens and a shitload of vegetables.

[Anonymous No.13657714]

>>13657498
BUY A THERMOMETER, PLEBE

[Anonymous No.13657761]

Why not both?