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Easy Roast Chicken

Easy Roast Chicken

It is very easy to roast a chicken! I give you the steps to roast a tender, juicy chicken with roasted veggies.
5 from 1 vote
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Course: Dinner
Cuisine: American
Keyword: how to roast a chicken, roasted chicken
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4
Calories: 390kcal
Author: Sandy

Ingredients

  • 5 lb Whole Chicken
  • 1/3 cup Melted Butter
  • Kosher Salt
  • Black Pepper
  • 1 lemon quartered
  • 1 head Garlic cut in half crossways
  • 3 sprigs Fresh Rosemary
  • 6 sprigs Fresh Thyme divided
  • 1 lg Onion thickly sliced
  • 4 Carrots cut in 2" pieces
  • 1 lb sm Red Potatoes quartered
  • 2 Tbsp Olive Oil

Instructions

  • Heat oven to 425° F.
  • Remove the giblets from the chicken and save for another meal. Sprinkle the cavity of the chicken with salt and pepper.
  • Stuff the chicken with the lemon wedges, garlic, 2 sprigs of the rosemary, and 3 sprigs of the thyme.
  • Tie the chicken legs together at the "ankles" using butcher's string or kitchen twine.
  • Tuck the wing tips under the bird so they don't burn (alternatively you could snip them off).

PREPARE VEGETABLES

  • Arrange the remaining herbs, onion, carrots, and potatoes in the bottom of the baking dish. Add the olive oil and toss the veggies in it. Sprinkle with more of the salt and pepper and toss again.
  • Place the prepared chicken on top of the vegetables, breast side up.
  • Pour the melted butter over the chicken, then sprinkle with salt and pepper.
  • Bake uncovered for 1 1/2 hours. If your chicken is larger or smaller, you can adjust the time.
  • Remove the chicken from the oven and transfer it to a plate. Wrap loosely in foil and let rest for 15 minutes.
  • Check the doneness of the chicken. The temperature in the thickest part should be 165° F. Another way to check is that the juices between the leg and thigh will run clear when pierced.
  • Serve sliced chicken with some of the veggies.

Nutrition

Serving: 1g | Calories: 390kcal