Photo: Oxmoor House
Hands-on Time
21 Mins
Total Time
1 Hour 21 Mins
Yield
Serves 4 (serving size: 1 breast half or 1 leg quarter, about 2 teaspoons sauce, and 1/2 cup rice)

Salt and pepper are all you need to roast this chicken and allow it to live up to its name. It tastes heavenly and is incredibly easy! 

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Remove and discard giblets and neck from chicken. Trim excess fat. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Sprinkle with 1/2 teaspoon salt and pepper.

Step 3

Place chicken, breast side down, in a shallow roasting pan. Bake at 425° for 30 minutes. Turn chicken over. Baste chicken with pan drippings. Bake an additional 20 minutes or until a thermometer inserted into meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.

Step 4

Combine butter and lemon juice in a small saucepan; cook over low heat 2 minutes or until butter melts. Remove from heat; stir in remaining 1/4 teaspoon salt and herbs. Serve chicken with sauce and Herbed Brown Rice Pilaf.

Cooking Light Real Family Food

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