Basic roast chicken
Discover the perfect recipe for a simple and succulent roast chicken with just three ingredients. This easy-to-follow guide features a whole 3 lb chicken, fresh lemon, and a touch of olive oil for a deliciously crispy and flavorful meal. Ideal for weeknight dinners or special occasions!
- 07 Jun 2024
- Cook time 70 min
- Prep time 10 min
- 4 Servings
- 3 Ingredients
Roasting a whole chicken is a fundamental skill that every home cook should master. Not only is it simple, but it also yields a deliciously juicy and flavorful bird that can be the centerpiece of any meal. Using minimal ingredients, this basic roast chicken recipe ensures a succulent and tasty result every time.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. This ensures more even cooking.
- Pat the chicken dry with paper towels to help crisp up the skin.
- Place the chicken breast-side up in a roasting pan or on a roasting rack for better air circulation and even cooking.
- Generously season the cavity of the chicken with salt and pepper.
- Insert the halved lemon into the cavity. This will infuse the chicken with a slight citrus flavor and keep it moist.
- Optionally, you can add fresh herbs such as rosemary, thyme, or parsley into the cavity for additional flavor.
- Drizzle the olive oil over the entire chicken. Use your hands to spread it evenly over the skin. This will help the skin crisp up beautifully.
- Season the entire outside of the chicken generously with salt and pepper.
- If desired, use kitchen twine to tie the legs together. This helps the chicken cook more evenly.
- Place the chicken in the preheated oven and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. You can check the temperature by inserting a meat thermometer into the thickest part of the thigh, without touching the bone.
- Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Carve the chicken by cutting off the legs first, then the wings, and finally slicing the breast meat. Serve warm and enjoy!
Tips:
- Ensure the chicken is fully thawed and pat it dry with paper towels before seasoning; this helps achieve crispy skin.
- Preheat your oven to 375°F (190°C) for even cooking.
- Season the chicken cavity with salt, pepper, and a few lemon wedges for extra flavor.
- Brush the chicken with olive oil and season the skin with salt and pepper.
- Roast the chicken on a rack in a roasting pan to allow air to circulate and help render out fat.
- Cook the chicken until the internal temperature reaches 165°F (74°C), about 20 minutes per pound. Baste occasionally with the pan juices for extra moisture.
- Let the chicken rest for at least 15 minutes after roasting to allow the juices to redistribute, resulting in a juicier bird.
With this basic roast chicken recipe, you can easily prepare a delightful and satisfying meal. The combination of lemon, olive oil, and perfectly roasted chicken creates a dish that's both classic and crowd-pleasing. Enjoy your culinary creation with sides of your choice for a well-rounded meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 1030kcal | 41% |
| Protein | |
| Protein 90g | 59% |
| Carbohydrates | |
| Carbohydrates 2.52g | 1% |
| Fiber 0.76g | 2% |
| Sugar 0.68g | 1% |
| Fat | |
| Fat 77g | 87% |
| Saturated 20g | 67% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 360ug | 40% |
| Choline 210mg | 39% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.67mg | 51% |
| Vitamin B3 22mg | 143% |
| Vitamin B6 0.94mg | 55% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 14mg | 16% |
| Vitamin E 0.96mg | 6% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 4.99mg | 45% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 530mg | 42% |
| Potassium, K 750mg | 22% |
| Selenium, Se 80ug | 139% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 8mg | 70% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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