Roast Chicken Recipe

You will never regret to make such a VERY terrific Roast Chicken Recipe. Turned out SUPER, simple but very delicious! The meat was extremely juicy and not dry at all. Try it!


  • 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium lemon, thinly sliced (optional)
  • Fresh herbs, such as parsley, rosemary, or thyme (optional)

Total Time: 1 hr 45 mins

Makes: 4 servings

  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Put the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
  3. Rub the outside of chicken with oil. Season inside and out with salt and pepper. Stuff the lemon and herbs into the cavity. In a large frying pan, place the chicken breast-side up, roast in the oven for 15 minutes.
  4. Turn the oven down to 375°F and keep roasting for a futher 50 mins or until the juices run clear when you use a knife pierce to insert into the inner thigh.
  5. Remove the chicken from the oven. Let stand before 15 mins before carving.

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