Simplest Roast Chicken Ever

Simplest Roast Chicken Ever Recipe
Photo: Oxmoor House
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! 


Serves 4 (serving size: 1 breast half or 1 leg quarter, about 2 teaspoons sauce, and 1/2 cup rice)
Total time: 1 Hour, 21 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 21 Minutes
Total: 1 Hour, 21 Minutes

Nutritional 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


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


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.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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