sallye bates


This is a good basic roasted chicken recipe that you can make with little or no labor. Just about any of your favorite sides will make a great accompaniment to this dish. It comes pretty close to the taste of rotisserie chicken.

★★★★★ 2 votes
10 Min
40 Min


whole chicken, 3 to 4 lbs.
1 tsp
kosher or sea salt
1 tsp
ground black pepper
1 Tbsp
fresh orange zest
2 medium
garlic cloves, minced
1 Tbsp
fresh rosemary, minced
1/2 tsp
crushed red pepper flakes


1Preheat oven to 450º
2Wash the chicken inside and out and pat dry with paper towels.

Mix salt and pepper and generously rub into the dried chicken (inside and out)
3Peel garlic cloves and finely mince.

Zest (grate) the orange part only rind of a fresh orange.

Crush the rosemary leaves.
4In a small bowl, mix garlic, orange zest, crushed rosemary, and red pepper flakes together and rub on the chicken inside and out. .
5Line a roasting pan or dish with parchment paper.

Place chicken in the roasting pan or dish, breast side up.
6Cook chicken uncovered for about 30 minutes until internal temperature reaches 180º.

If you don't have a thermometer, test chicken at the meatiest part of the thigh with a fork or skewer. If the juices run clear, it is done.

If it begins to get too brown before it's done, lightly tent a piece of foil over the top.

Don't overcook or it will be DRY and tough. LOL
7Remove from oven to a serving platter.

You can either serve immediately or store in fridge overnight if you prefer cold chicken.

It makes excellent sandwiches.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Sodium, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy