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Ingredients
  

  • 1 whole chicken about 3-4 lbs
  • 2 tablespoons of olive oil or melted butter
  • Salt and pepper to taste
  • 1 lemon halved
  • A few sprigs of fresh herbs like thyme rosemary, or parsley
  • 1 whole head of garlic cut in half crosswise

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Remove the chicken giblets. Rinse the chicken inside and out, then pat dry with paper towels.
  • Rub the chicken all over with the oil or butter, then season generously with salt and pepper.
  • Stuff the cavity with the lemon, herbs, and garlic.
  • Place the chicken in a roasting pan or on a baking sheet.
  • Roast the chicken in the preheated oven for about 1.5 hours, or until the juices run clear when you cut between a leg and thigh. The internal temperature should reach 165°F (74°C) when measured at the thickest part of the thigh, not touching bone.
  • Remove the chicken from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the chicken, resulting in a moister bird.

Notes

  • Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.
  • Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.
  • Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.