Recipes

Seriously Basic Roast Chicken

Prep time: Less than 10 minutes

Total time: 1 hour 20 minutes

Serves 4

A whole chicken seems seriously daunting—until we take you through the process, step-by-step, and have a little too much fun doing it. You’ll learn how to use a meat thermometer (a relatively cheap investment) and what to stuff up its…um, backside…for flavor.

Comments (15) | Make it a Meal

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ingredients

1 4-pound: whole chicken

1 tablespoon: kosher salt

1/2 teaspoon: freshly ground black pepper

1: lemon

2 sprigs: fresh rosemary

1 tablespoon: olive oil

directions

Heat the oven to 400°F. Wash and pat dry the chicken inside and out and season with salt and pepper (24 turns on pepper mill). Pierce the lemon several times with the tip of a paring knife and stuff into the cavity along with the rosemary. Tie the legs together with twine and rub the chicken with oil. Place the chicken in the oven (legs to the back) and roast until a meat thermometer reaches 165° when inserted into the thickest part of the thigh, 45 to 60 minutes. Let rest 10 minutes before carving.

helpful hints

Wash and season the bird when you return from the store. The longer it seasons, the better it tastes. Put the olive oil on right before it goes in the oven
Put the legs toward the back of the oven (hottest part) for even roasting since the legs take the longest to cook
Tuck the wings under bird, and tie the legs together using a piece of twine (called trussing) to ensure it cooks evenly
Measure the temperature at thickest part of the thigh, close to where the leg and thigh meet. When it reaches 165°F, it’s done

tools needed

Cutting board, scissors, measuring spoons, paring knife, cooking twine, sheet pan, meat thermometer, chef’s knife

15 comments, add yours below

Eva on March 25, 2011 at 5:15PM wrote:

Love this recipe! Its so much easier than people think to make roast chicken at home! Simple and delish :)

Kristin on April 5, 2011 at 2:50PM wrote:

I just made this recipe, and am thrilled with the results. The chicken is very “moist” and the lemon/rosemary flavor is subtle but delicious. I typically don’t eat the skin and this is a terrific way to season the meat from within. I think I overdid it on the olive oil though..the bird was swimming there at the end. Thanks! I will make this again!

Meg on April 11, 2011 at 7:34PM wrote:

I am planning to make this recipe, but I have fresh thyme in the house and not rosemary. Is this an acceptable substitute?

jessica on April 14, 2011 at 10:53AM wrote:

Meg, I hope I’m not too late! Fresh thyme is a perfect substitute for the rosemary. You can even add a few extra sprigs as thyme is not as strong a rosemary.

Christa on April 28, 2011 at 7:10PM wrote:

This is the best roast chicken ever! My whole family says “Thank you, Jessica!” I’ve been working my way through your recipes and we’ve loved every one of them! You’ve brightened up our dinners. My daughter and I even screamed when “Trish” was done. :)

Jennifer on May 24, 2011 at 7:59PM wrote:

I am NOT a cook. At all! I decided to try this recipe and wow, it was so easy and came out perfectly! Thank you!

nicole on June 13, 2011 at 8:55PM wrote:

Do you use a convection oven? Are all temps on normal?

Kara on June 20, 2011 at 6:10PM wrote:

I have started making this every week, because it’s such an elegant meal for such a good value. I love how easy it is and it makes me happy! Great website, Jessica! :)

Sarah on June 22, 2011 at 1:08PM wrote:

Just cooked this chicken last night after watching the video about 5 times to get the nerve up to do it. In the end it turned out delicious, but I had a lot of trouble with the juices from the cookie sheet splattering all over the oven and creating a LOT of smoke while burning off. Should I use less olive oil?

Lola Dee on August 19, 2011 at 7:02AM wrote:

I prefer my chicken browned with crispy skin! To achive this, I drizzle chicken skin liberally Worchestershire sauce, use cooking spray or butter on the skin, basting every 15 minutes, to get a mouth watering golden bronzy brown, I also make my turkeys this way, they look like they went to a tanning booth!

Annette on November 30, 2011 at 6:18PM wrote:

covered or uncovered?

NB IN ONTARIO on December 29, 2011 at 8:08PM wrote:

HELLO,

ANOTHER STAPLE IN OUR FAVOURITE RECIPES CATEGORY - WE HAVE SERVED THIS CHICKEN MANY TIMES TO GUESTS AND THEY ALWAYS RAVE ABOUT IT BEING ‘THE BEST CHICKEN’ - MOIST AND TASTY AND AGAIN SO STRESS FREE!

I HOPE YOU WILL CONTINUE TO HAVE VIDEOS WITH THE RECIPES (GENIUS) ON YOUR WEBSITE. HAVE YOUR COOKBOOK BUT STILL DEFER TO THE VIDEO.