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Jan's Roasted Chicken

Dinner doesn't get any easier than a 5-ingredient roasted chicken. And if you have chicken left over, you can use it in soups, salads, or sandwiches.

Southern Living NOVEMBER 2001

  • Yield: 4 servings
  • Cook time:1 Hour, 30 Minutes
  • Prep time:15 Minutes


  • 1 (3- to 4-pound) whole chicken
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves
  • 1 teaspoon salt
  • 1 tablespoon coarsely ground pepper
  • 3 sprigs fresh rosemary
  • 1 lemon, quartered


Rub chicken and cavities with 2 tablespoons olive oil, garlic cloves, salt, and pepper.

Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet.

Place 1 rosemary sprig and 2 lemon quarters into neck cavity of chicken; repeat in lower cavity. Place remaining rosemary sprig underneath skin.

Bake at 450° for 30 minutes; reduce heat to 350°, and bake 1 hour. Serve with Jan's Roasted Potatoes.


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Jan's Roasted Chicken recipe