Roast Battle

Here are full classic recipes for each roast:

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🍗 Roast Chicken

Ingredients (Serves 4–6)

• 1 whole chicken (4–5 lb / 1.8–2.2 kg)

• 2 tbsp olive oil or melted butter

• 4 cloves garlic (minced)

• 1 lemon (halved)

• 3–4 sprigs fresh rosemary or thyme

• Salt & black pepper

• 1 lb baby potatoes

• 2 carrots (chunked)

Instructions

1. Preheat oven to 425°F (220°C).

2. Pat chicken dry. Rub with oil/butter, garlic, salt, and pepper.

3. Stuff cavity with lemon halves and herbs.

4. Place in roasting pan; surround with potatoes and carrots.

5. Roast 1 hr 15–1 hr 30 mins, until internal temp reaches 165°F (75°C).

6. Rest 10–15 minutes before carving.

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🥩 Roast Beef (Medium-Rare)

Ingredients (Serves 6–8)

• 3–4 lb beef roast (ribeye, sirloin, or top round)

• 2 tbsp olive oil

• 4 cloves garlic (minced)

• 1 tbsp fresh rosemary (chopped)

• 1 tbsp fresh thyme

• 2 tsp salt

• 1 tsp black pepper

Instructions

1. Preheat oven to 450°F (230°C).

2. Rub beef with oil, garlic, herbs, salt, and pepper.

3. Roast 15 minutes at 450°F, then reduce to 325°F (165°C).

4. Cook until internal temp:

   • 125°F (52°C) rare

   • 135°F (57°C) medium-rare

   • 145°F (63°C) medium
     (About 15–20 mins per pound.)

5. Rest 15–20 minutes before slicing.

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🦃 Roast Turkey

Ingredients (Serves 8–10)

• 12–14 lb whole turkey (thawed)

• ½ cup butter (softened)

• 1 onion (quartered)

• 1 lemon (halved)

• 4 garlic cloves

• Fresh thyme & rosemary

• Salt & pepper

• 2 cups chicken broth (for pan)

Instructions

1. Preheat oven to 325°F (165°C).

2. Pat turkey dry. Rub with butter, salt, and pepper (under skin too).

3. Stuff cavity with onion, lemon, garlic, and herbs.

4. Place in roasting pan; add broth to pan.

5. Roast 13–15 minutes per pound (about 3–4 hours).

6. Internal temp should reach 165°F (75°C) at thickest part.

7. Rest 20–30 minutes before carving.

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🐑 Roast Lamb (Leg of Lamb)

Ingredients (Serves 6–8)

• 4–5 lb leg of lamb

• 3 tbsp olive oil

• 4 cloves garlic (sliced)

• 2 tbsp fresh rosemary (chopped)

• 1 tbsp fresh thyme

• 2 tsp salt

• 1 tsp black pepper

• Juice of ½ lemon

Instructions

1. Preheat oven to 400°F (200°C).

2. Make small slits in lamb; insert garlic slices.

3. Rub with oil, herbs, salt, pepper, and lemon juice.

4. Roast:

   • 125°F (52°C) rare

   • 135°F (57°C) medium-rare

   • 145°F (63°C) medium
     (About 20 minutes per pound.)

5. Rest 15–20 minutes before slicing.

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If you’d like, I can also give:

• Gravy recipe for each

• Slow-roasted version

• Air fryer version

• Or help you choose which one to eliminate 😄