Roasting a whole chicken with fresh rosemary and a hint of lemon is such a rewarding experience, as it fills the kitchen with an aroma that’s both rustic and comforting. The simple act of massaging it with olive oil, seasoning it richly, and letting it bask in the warmth of the oven results in a golden, crispy skin and juicy, flavorful meat that’s perfect for a cozy dinner.
The simplicity of roasted chicken is something I admire, where just a few ingredients come together to form a dish that manages to feel both rustic and refined. You slather a whole bird in olive oil, then set to sort of massaging it with
-exuberant amounts of salt and really black pepper,
-and fresh rosemary,
-and a quite a number of garlic cloves,
-and a hint of lemon,
-and then you just roast it.
You just roast chicken.
Simple Roasted Chicken Recipe Ingredients
- Whole Chicken: Excellent protein source; rich in B vitamins and minerals.
- Olive Oil: Heart-healthy fats; high in antioxidants and anti-inflammatory properties.
- Salt: Enhances flavors; essential for fluid balance in moderation.
- Black Pepper: Adds mild heat; contains piperine enhancing nutrient absorption.
- Lemon: Citrusy zing; high in vitamin C and antioxidants.
- Rosemary: Aromatic herb; contains antioxidants and anti-inflammatory compounds.
- Garlic: Pungent flavor; known for immune-boosting and antibacterial properties.
Simple Roasted Chicken Recipe Ingredient Quantities
- 1 whole chicken (about 4 to 5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 cloves garlic, peeled
How to Make this Simple Roasted Chicken Recipe
1. Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to begin the preheating process.
2. Take out the contents of the chicken already inside it, if there is any, and dry off the chicken all over with paper towels.
3. Massage the chicken with olive oil. Make sure the chicken is well coated and that the oil is all over.
4. Make sure to cover the entire surface of the chicken with salt and black pepper, seasoning it very generously.
5. Juice half a lemon. Squeeze it all over the chicken, then put the two lemon halves inside the chicken’s cavity.
6. Pack the hollow space with the rosemary sprigs and garlic cloves.
7. Using kitchen twine, tie the chicken legs together. This makes sure the chicken cooks evenly.
8. Position the chicken in a roasting pan, with its chest side directed upward.
9. Cook the chicken in a preheated oven until done.
• Set temperature: 1 hour to
1.5 hours, or until the internal temperature reaches 165°F (74°C).
• Internal look: Skin should be golden brown.
• External look: Baste in pan juices halfway through.
10. Allow the chicken to rest for 10-15 minutes before carving. Serve it with the pan juices drizzled over the top.
Simple Roasted Chicken Recipe Equipment Needed
1. Oven
2. Paper towels
3. Small bowl or cup (for juicing lemon)
4. Juicer or fork (for juicing the lemon)
5. Roasting pan
6. Basting brush (optional, for basting)
7. Kitchen twine
8. Knife (for carving)
9. Cutting board (for carving)
10. Instant-read thermometer (to check internal temperature)
FAQ
- Q: How long should I roast the chicken?Cook in an oven preheated to 425°F (220°C) about 1.5 hours, or until the internal temperature reads 165°F (74°C).
- Q: Can I use dried rosemary instead of fresh?A: Absolutely, you can utilize dried rosemary. Replace it with around 1 teaspoon of dried rosemary.
- Q: Do I need to truss the chicken?A: Trussing is optional, but it can help the chicken cook more evenly and keep the stuffing in place.
- Q: Should I baste the chicken while it’s roasting?Basting is not necessary, but it can contribute extra taste. If you decide to do it, baste with the pan juices every 20-30 minutes.
- Q: Can I prepare this recipe with chicken parts instead of a whole chicken?A. Yes, but adjust the cooking time. Cooking parts of a chicken generally takes less time than cooking a whole chicken.
- Q: How do I make the skin crispy?A: Before adding olive oil and seasoning, make sure to dry the chicken skin thoroughly. If you want the skin on your chicken to be crispy, roast it at a high temperature.
- Q: Is it necessary to let the chicken rest after roasting?A: Certainly, permit the chicken to relax for a minimum of 10-15 minutes prior to segmenting, to allow for the redistribution of the juices.
Simple Roasted Chicken Recipe Substitutions and Variations
Melted butter or avocado oil can be used as a substitute for olive oil.
Salt—Try either kosher salt or sea salt instead.
White pepper, try white pepper or a pinch of cayenne pepper for a bit of heat. Black pepper.
Lemon: Swap with lime or orange for a different citrus hit.
Using dried rosemary (about 1 teaspoon) or substituting with thyme or sage can work in place of fresh rosemary.
Pro Tips
1. Dry Brining: After patting the chicken dry, allow it to sit uncovered in the refrigerator for at least an hour or even overnight. This dry brining method helps to further crisp the skin and enhance flavor.
2. Aromatics Enhancement: In addition to rosemary and garlic, consider adding other aromatics like thyme or an onion cut into quarters inside the cavity. These will infuse more flavor into the chicken as it roasts.
3. Under the Skin: Gently loosen the skin over the breast and thighs, and slide slices of lemon and a few rosemary leaves between the meat and the skin. This will add a burst of flavor directly into the meat.
4. Resting on a Rack: Place a wire rack in the roasting pan under the chicken. This elevates the bird, allowing air to circulate for even cooking and helps to further crisp the skin.
5. Pan Juices Gravy: After resting, use the pan juices to make a simple gravy by deglazing the pan with a little chicken stock or white wine, and thickening it with a bit of flour or cornstarch. Pour this over the carved chicken for extra flavor.
Simple Roasted Chicken Recipe
My favorite Simple Roasted Chicken Recipe
Equipment Needed:
1. Oven
2. Paper towels
3. Small bowl or cup (for juicing lemon)
4. Juicer or fork (for juicing the lemon)
5. Roasting pan
6. Basting brush (optional, for basting)
7. Kitchen twine
8. Knife (for carving)
9. Cutting board (for carving)
10. Instant-read thermometer (to check internal temperature)
Ingredients:
- 1 whole chicken (about 4 to 5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 cloves garlic, peeled
Instructions:
1. Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to begin the preheating process.
2. Take out the contents of the chicken already inside it, if there is any, and dry off the chicken all over with paper towels.
3. Massage the chicken with olive oil. Make sure the chicken is well coated and that the oil is all over.
4. Make sure to cover the entire surface of the chicken with salt and black pepper, seasoning it very generously.
5. Juice half a lemon. Squeeze it all over the chicken, then put the two lemon halves inside the chicken’s cavity.
6. Pack the hollow space with the rosemary sprigs and garlic cloves.
7. Using kitchen twine, tie the chicken legs together. This makes sure the chicken cooks evenly.
8. Position the chicken in a roasting pan, with its chest side directed upward.
9. Cook the chicken in a preheated oven until done.
• Set temperature: 1 hour to
1.5 hours, or until the internal temperature reaches 165°F (74°C).
• Internal look: Skin should be golden brown.
• External look: Baste in pan juices halfway through.
10. Allow the chicken to rest for 10-15 minutes before carving. Serve it with the pan juices drizzled over the top.
