1 teaspoon dried herbs (such as basil, oregano, or thyme)
1/4 teaspoon salt
1/8 teaspoon pepper
How to Make It
Preheat oven to 450°.
Remove the giblets and neck from chicken; discard. Rinse chicken under cold water; pat dry. Trim excess fat.
Place chicken, breast side up, on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Coat chicken with cooking spray; sprinkle with herbs, salt, and pepper.
Bake at 450° for 30 minutes. Reduce oven temperature to 400°; bake an additional 45 minutes or until thermometer registers 180°. Discard skin.
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This is the best roast chicken I've ever cooked. Some recipes end up leaving the dark meat too rare and the white meat dried out. This came out perfect. It is important to let the bird rest for about 10 minutes before carving/cutting.
I thought this was great. I didn't use a meat thermometer and could have cooked a little less. I made a mixture of olive oil, minced garlic, fresh rosemary, lemon zest and mediterranean herbs, salt and pepper and rubbed under the skin. I also put a few sprigs of fresh rosemary in the cavity. I have a rosemary plant so it's always available.
I made this recipe as directed using Herbs de Provence with kosher salt at my seasoning. The chicken was incredibly moist and was so easy to prepare. My chicken was about 4 pounds but still took the time stated in the recipe to fully cook. I served the chicken with green beans, mashed sweet potatoes and Baked Apples, a CL recipe from this website. This will be my favorite roast chicken recipe and I plan to make it often. I agree with the other reviewer that trying other seasonings would be a nice variation.
I roast a whole chicken in a counter top electric roaster at least twice a month or more. I use a varity of seasonings and rubs. Always different. It is so moist, cheaper, and tastier than a store bought cooked chicken--never dry. Lefteover chicken is used in so many other meals. It's so fresh, easy, fast, and good you will never buy another cooked chicken.
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