Description
A perfectly roasted chicken is easier than you think. Just a few tips and a little patience!
Ingredients
Units
Scale
- 1.1 lbs (500 g) whole chicken
- 2 1/2 tsp salt
- 2 tsp crushed black pepper
- Small bunch mixed herbs (such as rosemary, thyme and sage)
- 1 lemon zest
Instructions
- Season the chicken inside and out with salt and pepper.
- Refrigerate the chicken uncovered, overnight.
- Heat oven to 450°F (232°C).
- Place chicken breast-side up in a roasting pan and stuff the cavity with the herbs and lemon zest.
- Tie the legs together with kitchen string and roast for 50 minutes, then baste chicken with the pan juices.
- Continue roasting until chicken juices run clear when skin is pierced with a knife (about 5 to 10 minutes longer).
- Let the chicken rest for 10 minutes before carving.
Notes
- For even cooking, ensure your chicken is at room temperature before roasting.
- If you don’t have kitchen string, use toothpicks to secure the legs.
- Leftover roasted chicken can be used in salads, soups, or sandwiches for up to 4 days when refrigerated properly.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Classic
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150