Whole Roasted Chicken

Whole Roasted Chicken
Staff Writer
Whole Roasted Chicken

With a balance of seasoning that includes fresh herbs and lemon, this recipe makes the perfect roast chicken every time.  

Ingredients

  • whole chicken
  • springs of thyme
  • sprigs of rosemary
  • 1/2  lemon
  • clove garlic, cut in half
  • Salt and pepper, to taste

Directions

Preheat the oven to 375 degrees. Season the cavity of the chicken, liberally, with salt and pepper. Stuff the thyme, rosemary, lemon, and garlic into the cavity of the chicken. Truss the chicken. Season the skin of the chicken with salt and pepper.

Place the chicken in the oven for 1 hour. Check to see if a thermometer, when inserted into the thigh, reads 160 degrees. If it does not read 160 degrees, place the chicken back in the oven and check again every 10 minutes until it is ready. If the thermometer does read 160 degrees, pull the chicken out and allow it to rest for at least 20 minutes before carving it.

Serve the chicken family-style with your favorite side dishes. Any leftover meat is great for chicken sandwiches.  

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.