Community Recipe
from [ChrisBovi]
Roasted Chicken

Roasted Chicken

  • Yield: 4 servings
  • Prep time: 10 Minutes
  • Cook time: 30 Minutes


  • 1.5 teaspoon(s) Kosher Salt
  • 1/2 teaspoon(s) paprika
  • 1/2 Lemon
  • 1/2 Onion
  • sprig(s) Rosemary


Roast chickens that weigh between 2 1/2 and 4 1/2 pounds.

First, pat the skin dry, then rub the bird inside and out with 1 1/2 teaspoons of kosher or sea salt per pound. (add some paprika to the rub as well, a trick for enhancing the golden color.)

Throw a lemon half, an onion half and some sprigs of rosemary or thyme inside the cavity.

Put the bird right on the rack in a 500 degree oven with a pan of vegetables on the rack below to catch the juices; this method improves air circulation around the bird.

After 20 to 30 minutes, he lowers the heat to 350 and continues roasting until a thermometer in the thigh registers 165 degrees. Let rest 10 minutes.

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Roasted Chicken Recipe