Roast chicken is a simple dish that's sure to impress your dinner guests (or your family). This recipe has only a few ingredients and you won't have to slave away in the kitchen.
What You'll Need:
1 whole chicken (approximately 4 pounds)
2/3 cup fresh lemon juice
2-3 whole lemons
1 Tbsp kosher salt
1 Tbsp fresh ground black pepper
Fresh parsley, sage, rosemary, and/or thyme for garnish
- Preheat the oven to 400 degrees and make sure your rack is in the center of the oven.
- Remove the giblets from the chicken and wash the chicken inside and out with cold water. Allow it to drain, cavity down, for a couple minutes before patting it dry with paper towels.
- Truss the chicken and place it breast side down in a medium roasting pan. If you don't have a roasting pan, don't fret! A deep baking dish will work well for a small bird. That's what I used in the picture above.
- Pour the lemon juice all over the chicken (inside and out) and season with the salt and pepper. Be generous with it!
- Prick the whole lemons a few time with a fork and stuff the chicken with them. It's ok if they poke out a little bit.
- Put the chicken in the oven an lower the temperature to 350 degrees. Roast for about 15 minutes.
- Remove the chicken and carefully use tongs to turn the chicken breast-side up. Insert a meat thermometer in the thigh and return the chicken to the oven for 1 hour and 15 minutes. If you don't have a meat thermometer, simply make sure that before you remove the chicken from the oven the thigh juices run clear. Undercooked chicken is no good!
- Baste the chicken with the juices a few times while it's cooking, and when it's done, let it rest for about 10 minutes before carving. Garnish with fresh herbs of your choice and enjoy!
I served my roast chicken with roasted potatoes, shallots, and garlic. I tossed them with olive oil, threw them on a pan, and allowed them to roast on a rack in the oven while the chicken was cooking. SO easy!
There's an extra perk of roasting a whole chicken: you can shred the leftovers and use them in dishes throughout the week. I used mine to make a big batch of chicken noodle soup with yummy homemade GF noodles.