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.
Servings: 4
Calories: 512kcal
Ingredients
- 1 whole chicken (about 4 pounds)
- 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
- Pat the chicken dry (inside and out), removing as much moisture 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, 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
Pick the Perfect Bird: Choose a fresh, good-quality chicken. Organic or air-chilled if you can. A 3-4 pound bird cooks evenly and stays juicy.
Convection Oven: Use the convection setting on your oven if you have one, reducing the second bake time to 25-30 minutes.
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.
Skillet: If you don't have a skillet with an oven-proof handle, use a baking dish just larger than your chicken.
Nutrition
Calories: 512kcal | Carbohydrates: 4g | Protein: 41g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1898mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 2mg