Simplest Roast Chicken Ever

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! 

Yield: Serves 4 (serving size: 1 breast half or 1 leg quarter, about 2 teaspoons sauce, and 1/2 cup rice)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 21 Minutes
Total: 1 Hour, 21 Minutes

Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 0.0%
  • Fat: 15g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 49.5g
  • Carbohydrate: 22g
  • Fiber: 1.8g
  • Cholesterol: 166mg
  • Iron: 3mg
  • Sodium: 699mg
  • Calcium: 49mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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. 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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