Perfect Roast Chicken
This roast chicken is super easy to make and will give you a fantastic crispy chicken that's juicy on the inside every single time.
Ingredients
- 1 4 pound whole chicken
- 1 tablespoon olive oil
- 3 teaspoons kosher salt
- 3-4 sprigs thyme, rosemary or fresh herb of choice
- 1 lemon, cut in half
- 4-5 cloves garlic, peeled and smashed (or one head of garlic cut in half)
Instructions
- Wash the chicken and pat dry, removing as much excess liquid as possible.
- Rub chicken all over with olive oil, season inside and out with salt.
- Place chicken in a 9-inch skillet with an oven-proof handle or cast iron skillet or sheet tray lined with foil.
- Heat oven to 450°F.
- Stuff chicken with herbs, lemon and garlic and tie legs together.
- Place chicken in oven and bake for 15 minutes. Lower temperature to 350°F and continue to bake for 45-50 minutes or until internal temp reads 160°F.
- Remove from oven and allow chicken to cool for 10 minutes and serve.
Notes
Brine if you have time: If you have time, you can brine the bird for extra juiciness. In step 1, cover the bird (inside and out) with salt then refrigerate, uncovered, for 3-24 hours.
Convection Oven: Use the convection setting on your oven if you have one, reducing the cooking time in step 7 to 25 minutes.
Skillet: If you don't have a skillet with an oven-proof handle, use a baking dish just larger than your chicken.
Nutrition
Calories: 660kcal | Carbohydrates: 2g | Protein: 52g | Fat: 48g | Cholesterol: 220mg | Sodium: 990mg | Fiber: 1g
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