Roast Chicken

Roast Chicken

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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


  • 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.

Printable Recipe Card

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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