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Simply Perfect Roast Chicken

  • Author: Jaime Hartman
  • Total Time: 1 hour 45 mins
  • Yield: 4-6 1x


This simple roast chicken is foolproof yet flexible!


  • 1 small chicken, preferably smaller than 5 pounds
  • 1 lemon, quartered
  • 1 small onion, quartered
  • 3 cloves garlic, peeled
  • 2 sprigs of rosemary
  • 1 tablespoon olive oil
  • coarse sea salt
  • pepper
  • 12 pounds root or other vegetables, such as potatoes, parsnips, carrots, sweet potatoes, etc. (optional)


  1. Remove chicken from wrapping and let sit uncovered at room temperature for about 1 hour.
  2. Preheat oven to 475 F.
  3. If you are roasting your chicken with the optional vegetables, peel and cut them into medium chunks as needed. Scatter the vegetables in the bottom of a shallow roasting pan, leaving a space in the center of the pan to nestle the chicken in.
  4. Liberally salt and pepper the cavity of the chicken. Then stuff the lemon, onion, garlic and herbs (or other flavorful fruits/vegetables of choice) inside.
  5. Dry the skin of the chicken off with a paper towel, then rub it with the olive oil (or other fat) and sprinkle with salt and pepper.
  6. Place chicken in the pan with the optional root vegetables.
  7. If using, insert temperature probe in thickest part of breast.
  8. Place in oven and roast for 25 minutes.
  9. Turn temperature down to 400 F and continue roasting for up to 45 more minutes or until the temperature reaches 160 F. If you are not using an in-oven thermometer, check temperature after 30 minutes.
  10. When done, remove the chicken and transfer to a platter to rest for 20 minutes.
  11. Meanwhile, if you are cooking vegetables with your chicken, toss to redistribute them and return the roasting pan to the oven to continue roasting while the chicken is resting.
  12. Carve the chicken and serve with the hot roasted vegetables.
  • Prep Time: 10 mins
  • Cook Time: 95 mins
  • Category: Main