Best Roast Chicken

Roasted Chicken


1 whole chicken (3 lb. serves 4 people, 5 – 6 lb. serves 8)

Olive oil

Bunch of fresh thyme

Sprig of rosemary

Lemon, cut in half

Yellow onion, cut in half

Head of garlic, cut in half

Kosher salt and freshly ground black pepper, to taste


Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, sage, both halves of lemon, garlic & onion. Drizzle the outside of the chicken with olive oil and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place in a roasting pan. Roast the chicken for 1 to 1 1/2 hours (based on the weight of chicken), or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes, before serving.

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