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+ servings
Roast Chicken
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Roast chicken is one of my go-to meals. When I can't think of what I want to have for dinner, or when I want something easy but oh-so-satisfying, or when I'm cooking for folks and am not sure what they will like... I make a roast chicken.
Course: Entrées
Cuisine: American
Keyword: Chicken, Paleo Friendly, Gluten Free
Servings: 6
Calories: 368 kcal
Author: Meredith Laurence
  • 4 pound whole chicken
  • 2 tablespoons canola vegetable or olive oil or melted butter
  • 1 tablespoons coarse sea salt or kosher salt
  • 1 to 2 teaspoons freshly ground black pepper
  • 1 lemon zested and halved
  • 2 tablespoons chopped fresh thyme optional
  • 3 to 4 cloves garlic smashed
  • ½ small onion peeled
  • water beer, wine or chicken stock (for the bottom of the roasting pan)
  1. Pre-heat the oven to 425 ̊F.
  2. Clean the chicken by removing the giblets and any extra fat inside the cavity, rinsing with water and drying thoroughly with a paper towel.
  3. Sprinkle the salt and pepper inside the cavity of the chicken. Squeeze the lemons over the chicken and in the cavity. (Optionally, push chopped thyme and lemon zest under the skin of the chicken, on the breasts and thighs.) Stuff the squeezed lemons halves into the cavity with the garlic and half an onion. Brush the chicken liberally all over with the oil, and sprinkle the salt and pepper over the entire exterior of the chicken.
  4. Place the chicken on a rack in a roasting pan and pour enough liquid (water, beer, wine or chicken stock) into the roasting pan to cover the bottom. This will prevent the chicken drippings from evaporating and at the end you’ll have something with which to make a gravy or sauce.
  5. Roast at 425 ̊F for 15 minutes and then turn the oven down to 350 ̊F. Continue to roast for another 60 to 75 minutes, or until an instant read thermometer in the inner thigh meat registers 165 ̊F. Let the chicken rest for 5 minutes and then carve and serve. If you like, strain the drippings and serve as a jus with the chicken. Alternately, use the drippings to make gravy for the chicken.

Recipe Video

Nutrition Facts
Roast Chicken
Amount Per Serving (4 g)
Calories 368 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g35%
Cholesterol 109mg36%
Sodium 1266mg53%
Potassium 333mg10%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 315IU6%
Vitamin C 16.7mg20%
Calcium 35mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.