Easy Whole Roasted Chicken

Name: Easy Whole Roasted Chicken
Prep time: 15 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity; 1 tablespoon olive oil; Kosher salt; Freshly ground black pepper; 1 medium lemon, thinly sliced (optional); Fresh herbs, such as parsley, rosemary, or thyme (optional)

Roasting Chicken Dinner Main Dish Oktoberfest Dinner Party Gluten Free Lemons Herbs Carrots Celery Onions Weeknight Dinner Winter Comfort Food Poultry Easy

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4 servings Easy

Total: 1 hr 45 mins

139 Ratings

Ingredients (6)

1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 medium lemon, thinly sliced (optional)
Fresh herbs, such as parsley, rosemary, or thyme (optional)

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Every cook swears by one method or recipe for roasting a chicken, but tricky techniques, fussy brines, and fancy rubs aside, only two things matter: crispy skin and juicy, flavorful meat. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with oil, salt, and pepper, add a few aromatics, roast for a few minutes on high heat, then finish on low. Use any leftover meat in a Chicken Salad Sandwich, or use the carcass and roasted vegetables to make Chicken Stock. This recipe also yields enough chicken for our easy Chicken Wing Dip recipe. We recommend serving with a healthy grain like our quinoa salad recipe.

Game plan: If you have the time and want crispier skin, salt the chicken the night before and refrigerate it uncovered. Let it sit at room temperature for 30 minutes before roasting.

by CHOW Food Team

What to buy

Calphalon Classic Hard Anodized 16-Inch Roasting Pan with Nonstick Rack , $68.67 on Amazon

Perfect for roasting everything from prime rib to turkey to smaller chickens, the durable hard-anodized surface of this pan sears, browns, caramelizes and deglazes beautifully, and the nonstick rack is dishwasher-safe.
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Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1Heat the oven to 425°F and arrange a rack in the middle.
2Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
3Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.
4Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
5Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

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