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Simplest Roast Chicken Ever

Photo: Oxmoor House
Hands-on time 21 mins
Total time 1 hr, 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! 

Ingredients

  • 1 (4-pound) whole chicken
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh herbs, such as chives, tarragon, and basil
  • Herbed Brown Rice Pilaf

Nutrition Information

  • calories 431
  • caloriesfromfat 0.0 %
  • fat 15 g
  • satfat 5.7 g
  • monofat 5.3 g
  • polyfat 2.3 g
  • protein 49.5 g
  • carbohydrate 22 g
  • fiber 1.8 g
  • cholesterol 166 mg
  • iron 3 mg
  • sodium 699 mg
  • calcium 49 mg

How to Make It

  1. Preheat oven to 425°.

  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.

  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.

  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.

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