Easy Roast Chicken
So, you’re looking for a quick, easy, and healthy weeknight dinner that’s not going to break the bank. But, you’re so over your go-to salmon, chicken breasts, and pork cutlets. What’s a mom to do? Roasting a chicken is not only an inexpensive way to feed your whole family (with possible leftovers), but that it’s actually a cinch to make too. Yes — easy roast chicken! Don’t be fooled into thinking that just because it’s a whole bird, it’s difficult or time-consuming to make. Fact is, if you follow our steps, roasting a whole chicken should take you a mere 15 minutes (tops) to prep and just over an hour (give or take) to cook.
This recipe is for a perfect lemon and herb roasted chicken. Simply rinse your chicken under cool running water, pat (very) dry, and stuff the cavity with sea salt and pepper, fresh herbs, shallot, lemon and orange, and smear the top with butter. Season generously with flaked sea salt and freshly cracked black pepper and place in a roasting pan lined with parchment (because we’re all about the easy clean up). Then all you’ve got to do it pop it in the oven to roast for about an hour (timing will depend on the size of your bird) and make sure to let it rest for at least 10 minutes to redistribute the juices, before you carve it up.
Perfectly roasted chicken, each and every time. Don’t even need to lug it home from the store. Not that there’s anything wrong with that.
Servings
Serves 4
Perfect & Easy Roast Chicken Recipe:
You’ll Need
- 1 whole chicken
- 1 lemon, sliced into wedges
- 1 small orange, sliced in half or wedges
- 1 shallot, peeled and sliced in half
- a few sprigs each of fresh rosemary, thyme, and sage
- 4 tbsp (60 mL) unsalted butter, at room temp
- sea salt and cracked black pepper
Prep and Cook
- Pre-heat oven to 400 F
Rinse chicken with water (inside cavity and out)
Pat dry with paper towels making sure it is very dry both inside and out
Season inside of cavity with salt and pepper
Place lemon wedges, half shallot, and herbs in cavity and truss legs to secure
Smear butter all over outside skin of chicken
Generously season with salt and pepper - Place chicken in a medium roasting pan, breast side up
Bake in oven for approximately 1 1/2 hours (timing will depend on size of chicken) until chicken is cooked through and meat thermometer registers at 185 F degrees
Remove from oven and allow to sit to rest for at least 10 minutes
Carve and serve alongside carrot slaw and make-ahead potato salad.
