Grandma's Simple Roast Chicken

"This is actually from Cooking Light, not my grandma, but it is moist and delicious and quite easy. If your chicken is on the small side, don't use quite as many veggies--they won't all fit. :)"
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by PanNan photo by PanNan
Ready In:
1hr 10mins




  • Preheat oven to 400 degrees.
  • Remove and discard insides of chicken. Rinse chicken with cold water and pat dry. Trim any excess fat.
  • Combine salt, pepper, and paprika in a small bowl and sprinkle over chicken and into the cavity.
  • Place vegetables and bay leaf in body cavity. Tie ends of legs together with a cord (I have never done this and it still turns out fine). Lift wing tips up and over back; tuck under chicken.
  • Place chicken, breast side up, on a broiler pan (or on a rack inside another pan) coated with cooking spray.
  • Bake at 400 degrees for one hour or until meat thermometer inserted into thigh registers 180 degrees.
  • Cover loosely with foil for about 10 minutes.
  • Remove vegetables from inside chicken and throw them away.

Questions & Replies

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  1. Lovely roast chicken. Wonderful crisp skin and juicy and tender inside. Mine was about 3 pounds so I just used the onion and celery and garlic in the cavity. Lovely flavour and i will be making it again, thanks for posting.
  2. Excellent roast chicken. Crispy outside, moist inside, and the seasoning was just right - not too heavy to miss the juicy flavor of the chicken itself. Thanks for posting this keeper.


I'm a stay at home mom of a 5 year old boy, a 3 year old girl and an almost year old sweet baby girl. I love to cook (it's what I do for fun as well as out of necessity) and to entertain--and am finally learning to enjoy doing the dishes afterward. :) My husband loves to try new foods and likes lots of flavor, so it makes cooking really fun! We also have recently been studying a lot on health and nutrition and have been enjoying experimenting with new recipes that have a lot more whole food ingredients. I am learning why I always liked home-cooked food better than packaged and prepared stuff. :) I love my family and enjoy feeding them well! I mainly post recipes for my own convenience (nutritional facts, to get them off the little scrap of paper and where I can find them...) but if anyone else can use or enjoy them, go right ahead! Maybe someday I will get all of mine on here, but for now, I love looking at all of everyone else's recipes and have gotten some great "keepers" for our family. Please note that cooking times on any of my recipes are just guesses as I rarely have the opportunity to cook an entire dish or meal without interruption. :) I usually start dinner around 3:30 or 4 while the kids are napping, then pick up again around 5:30 or 5:45 and still get interrupted several times! :) <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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