Roast Chicken Recipe

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Roast Chicken

Lynette !


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

☆☆☆☆☆ 0 votes
20 Min
1 Hr 15 Min


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


1Preheat 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.
2Stir 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.
3Place 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.
4Bake 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic, Gluten-Free, Low Carb
Other Tag: Heirloom