Roast Chicken

Roast Chicken Recipe

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Lynette !


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


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20 Min
1 Hr 15 Min


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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

How to Make Roast Chicken


  • 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.

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About Roast Chicken

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

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