Real Recipes From Real Home Cooks ®

roast chicken

(2 ratings)
Recipe by
Lynette !
Gulf Breeze, FL

Julia Child said you can judge the quality of a cook or restaurant by their roast chicken.

(2 ratings)
yield 4 -6
prep time 20 Min
cook time 1 Hr 15 Min
method Roast

Ingredients For roast chicken

  • 4-5 lb
    whole chicken
  • 1 1/2 tsp
    kosher salt, divided
  • 1
    lemon half
  • 1 tsp
    seasoned pepper
  • 1 tsp
    dried rosemary
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    butter, melted

How To Make roast chicken

  • 1
    Preheat oven to 450°. Remove the neck and giblets from the chicken, and reserve for another use. Rinse the chicken with cold water, and drain the cavity well. Pat dry with paper towels. Sprinkle 1/2 teaspoon salt inside cavity. Place lemon half inside the cavity.
  • 2
    Stir together the pepper, rosemary, and remaining 1 teaspoon salt. Brush the outside of the chicken with oil. Rub 2 1/2 teaspoon of the pepper mixture into the skin. Sprinkle the remaining pepper mixture over both sides of the breast.
  • 3
    Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan. Add 3/4 cup water to the pan.
  • 4
    Bake at 450° for 20 minute. Reduce the heat to 375°, and bake for 30 minutes. Baste the chicken with the pan juices; drizzle with melted butter. Bake 15 to 25 minutes or until a meat thermometer inserted in the thigh registers 165°, shielding with aluminum foil to prevent excessive browning, if necessary. Remove the chicken from the oven, and baste with pan juices. Let stand 10 minutes before slicing.