Roast Chicken Recipe
This simple and delicious roast chicken recipe tastes like you spent all day cooking it, but only needs 10 minutes of prep!
Servings: 6
Ingredients
- 1 (4-5 pound) whole chicken
- salt and pepper, to taste
- 1 large lemon, cut into quarters
- 3-4 sprigs fresh rosemary
- 2 tablespoons salted butter, softened
Instructions
- Preheat the oven to 400 degrees F.
- Prepare the chicken by patting it dry with paper towels and removing the giblets and/or gravy pouch.
- Sprinkle chicken with salt and pepper. Place lemon and rosemary in the cavity. Tie the chicken’s legs together with kitchen twine. Spread butter over the top of the skin.
- Place chicken in a roasting pan or a 9x13-inch baking dish. Bake for 60 minutes, then check the temperature in the thickest part of the thigh. Continue cooking, checking every 10 minutes, until it reaches 165 degrees F.
- Remove chicken from the oven and let it sit for 10–15 minutes before carving and serving.
Video
Notes
Store. Remove any remaining meat from the bones and store it in an airtight container in the fridge for 3 days or freeze for 3-4 months.
For a slow cooker instruction. Slow Cooker Roast Chicken
Use it up. Leftover chicken can be used to make White Chicken Chili, Chicken Tortilla Soup, Chicken Tacos, Chimichangas, or Flautas.
Nutrition
Serving: 1g | Calories: 39kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 27mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 0.1mg