Prep 10 mins
Cook 2 hrs
This recipe comes from a set of recipe cards I purchased several years ago ---- Healthy Meals in Minutes. This is a simple, hard-to-beat way to roast chicken. The results are great everytime.
- 1 tablespoon olive oil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary (I usually sub oregano or basil as a personal preference)
- 1 garlic clove, minced (I use 1 tsp. minced garlic from the jar)
- 5 garlic cloves, peeled (optional)
- 1 roasting chicken, between 4 and 5 pounds
- 1 lemon, halved (optional)
- salt and pepper
- chicken broth
- Preheat oven to 325.
- In a small bowl, combine oil, herbs and minced garlic. Mix well.
- Rinse chicken inside and out, removing bagged innards if present, and pat dry with paper towels.
- Gently loosen skin covering breast (usually can be done with your fingers) and rub some of the herb mixture underneath skin (using your fingers works best).
- Rub remaining herb mixture over skin.
- Place garlic cloves and lemon in cavity (I usually skip this part, but it does add to the flavor).
- Tuck wings under and, using kitchen twine, tie legs together.
- Sprinkle salt and pepper generously over chicken.
- Place chicken on roasting rack in a roasting pan (I've also used a 13 x 9 pan).
- Roast for one hour. Remove from oven and tilt chicken to release juices from cavity into pan.
- Baste with juices and return to oven. I usually supplement juices with chicken broth in order to have enough basting liquid.
- Roast until an instant-read meat thermometer inserted in thickest part of thigh registers 180 degrees, usually another hour or so. I usually test the breast as well to make sure it doesn't overcook past 170 degrees.
- While chicken is roasting, baste every 15 minutes. Add more chicken broth if necessary.
- Place chicken on a serving platter and let stand for 15 minutes. Carve and serve.