Basic Whole Roasted Chicken Recipe

1. 1

   Heat the oven to 425 degrees F and arrange a rack in the middle.

2. 2

   Place the chicken on a work surface or cutting board and pat it dry with paper towels.

3. 3

   Cut off and discard any extra fat hanging around the body cavity.

4. 4

   Drizzle the oil on the chicken and rub it all over the skin.

5. 5

   Season generously inside and out with salt and pepper.

6. 6

   Place the lemon and herbs inside the cavity, if using.

7. 7

   Place the chicken breast-side up in a large frying pan or cast-iron skillet.

8. 8

   Roast the chicken in the oven for 15 minutes.

9. 9

   Reduce the temperature to 375 degrees F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees F, about 50 minutes to 1 hour more.

10. 10

    Remove the chicken from the oven and place on a cutting board.

11. 11

    Let it rest about 15 to 20 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.