Super Easy Roast Chicken
User Reviews
5
Super Easy Roast Chicken
Description
This roast chicken starts by bringing a whole bird to room temperature, then patting it dry for crisp skin. It is placed breast side up in a roasting pan, legs tied if possible, and rubbed all over with olive oil. The seasoning of Italian herbs, salt, and pepper is pressed into the skin for flavor. Roasting at 425°F for about 70 to 90 minutes cooks the chicken evenly until the juices run clear and a thermometer reads 165°F in the thickest thigh portion.
Resting the chicken for 15 minutes before carving allows juices to redistribute for moist meat. The skin should be browned and flavorful, with tender meat beneath. This recipe yields a straightforward roast chicken that pairs well with many side dishes.
If kitchen twine is unavailable, the legs can be left untrussed; the cooking time may be slightly less, so check early. Italian seasoning can be replaced by drying and mixing spices such as basil, oregano, thyme, and rosemary. Variations include more elaborate roast chicken recipes for meal prep and additional flavor.
Ingredients
- 1 (4 to 5-pound) chicken packet of giblets removed, whole
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat the oven to 425°F (220°C), place a baking rack in the lower ⅓ of the oven, and bring the chicken to room temperature. Pat the chicken dry with paper towels.
- Place the chicken breast side up in an oven-safe pan (I prefer cast iron). Truss the legs. Drizzle with oil and use your hands to rub it all over the chicken.
- Season the chicken with salt, pepper, and Italian seasoning, patting the seasoning in with your hands.
- Roast the chicken for 70 to 90 minutes, or until the juices run clear. Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°F (74°C). Let the chicken rest for 15 minutes on a cutting board before slicing and serving.
Notes
- Cooking time varies by size; check temperature early to avoid overcooking, especially for smaller birds.
- If you don't have kitchen twine, roasting without trussing is fine but monitor cooking time closely.
- Use individual dried herbs like basil, oregano, thyme, and rosemary if Italian seasoning is unavailable.
- For a more elaborate roast chicken, consider recipes including additional ingredients like fennel, pear, and onion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 0.1g | 0% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 89mg | 4% |
| Potassium | 242mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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