Herb-roasted chicken is the perfection. This recipe is the best for holiday seasons. The surface is golden crispy and juicy inside, making the ideal combo with sweet honey pineapple sauce.
It’s really easy to prepare; the chicken creates its own juices that you can add to your sauce. The smell made with herbs and butter is so overwhelming, comforting, and so delicious. In this recipe, I used an airfryer, but you can use an oven too.
Ingredients for pineapple sauce:
3 Tbsp. soy sauce
3 Tbsp. oyster sauce
1/4 cup water
1/4 cup honey
2 Tbsp. cornstarch
3 cloves of garlic
1 Sprig fresh rosemary
1 Cut lemon edge
200g chopped pineapple
Instruction:
In a saucepan, combine 3 tablespoons soy sauce, 3 tablespoons oyster sauce, 1/4 cup water, 1/4 cup honey, and 3 garlic cloves. Bring to a boil 200g of diced pineapple, 1 sprig of fresh rosemary, and 1 cut lemon edge.
In a separate small bowl, reserve 4 tablespoons of sauce and add 2 tablespoons of olive oil for glazing chicken skin while cooking.
Bring again to a boil, remove herbs, add salt and pepper to taste and add a little amount of cold water and cornstarch to a separate small bowl, stir, and then gradually add to the sauce until it thickens. Then transfer to the sauce bowl and serve!
Ingredients for roasted chicken:
1 whole chicken
1 whole fresh garlic
1 whole red onion
1 Lemon
2 Tbsp. Olive Oil
Salt and Pepper
100g Unsalted Butter
4-5 Sprig Fresh Rosemary and Parsley
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Instruction:
Prepare/clean 1 whole chicken or rest the chicken out of the fridge for 30 minutes before cooking.
In a small bowl, mix together the butter ingredients: 100g room temperature butter, 1 tbsp chopped fresh rosemary and parsley, salt, and pepper. (You can skip adding salt if you use salted butter.)
Place the chicken on a large plate or chopping board. Gently use the silicone spatula to loosen the chicken skin, or you can use a dessert spoon if you don't have it.
Drizzle the butter under the chicken skin; more butter mixture provides a perfect taste of chicken meat.
Cut into 2 the fresh garlic, red onion, and lemon. Put all inside the chicken along with 2-3 sprigs of rosemary, salt, and pepper.
Sprinkle salt all over the chicken.
Tie drumstick ends with string and tuck wing tips under the chicken.
Transfer to an airfryer or oven, brush the skin with olive oil, and cover with aluminum foil. It's helping the chicken to be juicy without burning the skin.
Bring to the airfryer/oven 180°C/350°F and give a first roast for 45 minutes.
For the second roast, remove the aluminum foil, brush the skin with pineapple sauce, and roast again in the airfryer/oven for 180°C/350°F in 45 minutes to 1 hour or until the chicken is completely cooked. Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, at 74°C/165°F. (Continue to brush the chicken skin with pineapple sauce every 15 minutes.)
Transfer to a serving plate and glaze with pineapple sauce. Enjoy! Happy Holiday.
