Roasted Chicken

Roasted Chicken Recipe

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Jill Doss-Raines


I first had this delicious roasted chicken when Sheila Killebrew brought it over after I had my first son. Ohhh, it was so good, I had to have the recipe. We call this Killebrew Roasted Chicken in our home.

★★★★★ 1 vote
20 Min
1 Hr 15 Min


4-4 1/2 lb
whole chicken
2 Tbsp
olive oil
1 medium
onion, quartered
lemon, quartered and pricked several times
1/2 c
salt and pepper to taste
2 sprig(s)
tyme (1/2 tsp. if dried)
2 sprig(s)
rosemary (1/2 tsp. if dried)
1 clove


1Preheat oven to 425 degrees. Remove giblets from chicken. Pat dry chicken. Rub with olive oil. Sprinkle inside cavity and outside of chicken with salt and pepper.
2Place onion, lemon, herbs and garlic inside chicken.
3Place chicken on a rack, so it will not cook in its juices, on its side. Bake 25 minutes. Turn to other side, back 25 more minutes. Turn chicken breast side up and back 25 more minutes. Total cooking time is 1 hour, 15 minutes. It will brown on all sides, providing crispy skin.

About Roasted Chicken

Course/Dish: Chicken, Roasts