This easy roasted chicken recipe is a staple you must memorize how to make. All you have to is stuff is with lemon and onion, season it with salt and pepper and then roast it in the oven for 1 hour at 425F. That really could be the whole blog post! If you want, save the bones for bone broth. This roast chicken recipes together in just over an hour, and is an easy chicken recipe for weeknight cooking.
How to make the easiest, quick recipe
- If you remember to, take the chicken out of its packaging the night before and salt/pepper the skin. Set it out uncovered in your fridge overnight to dry out. This will make the roasted chicken have crispier skin
- Preheat the oven to 425F.
- Take chicken out of fridge if you dried it out, or out of its packaging, and pat it dry.
- Rub butter all over the skin, sprinkle salt/pepper the skin and inside the cavity.
- Quarter the onion & lemon and put onion/lemon pieces inside the cavity. if you have any butter leftover put that in the cavity too.
- Tie up legs and put into cast iron skillet
- Optional: put some baby new potatoes into the skillet to roast alongside the chicken in its fat - mmmmmm. if you're doing that, about 30 min in, put the ½ c of white wine into the pan to hydrate/season the potatoes as they roast.
- Cook for about an hour, until the skin is medium brown. If you have a meat thermometer, you're looking for a temperature reading of 375F in between the leg and the breast.
- Carve and serve!
Easy Recipe for Roasting a Whole Chicken
Easy Recipe for Roasting a Whole Chicken
Ingredients
- 1 3-4 lb chicken
- 1 lemon
- ½ an onion
- salt pepper
- ½ stick of butter
- optional: 1 lb of baby new ptoatoes and ½ a cup of white wine
Instructions
- if you remember to, take the chicken out of its packaging the night before and salt/pepper the skin, and set it out uncovered in your fridge overnight to dry out. this will make crispier skin
- preheat oven to 425
- take chicken out of fridge if you dried it out, or take it out of its packaging and pat it dry now that you're doing it.
- rub butter all over and salt/pepper the skin and inside the cavity
- quarter the onion & lemon and put onion/lemon pieces inside the cavity. if you have any butter leftover put that in the cavity too.
- tie up legs and put into cast iron skillet
- optional: put some baby new potatoes into the skillet to roast alongside the chicken in its fat - mmmmmm. if you're doing that, about 30 min in, put the ½ c of white wine into the pan to hydrate/season the potatoes as they roast.
- cook for about an hour, until the skin is medium brown
Tried this recipe?Let us know how it was!