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Super Simple Roast Chicken

Diane's Super Simple Roasted Chicken

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This recipe makes roasting a succulent, moist and flavorful chicken simple. Use the leftovers for a casual chicken salad and save the bones to make homemade stock. 
Course Main Course
Cuisine American
Cooking Style Roasting
Diet and Health gluten-free, Healthy, low carb
Seasonal autumn, Easter, Father's Day, Mother's Day, winter
Ingredient chicken
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 - 8 servings
Author Diane Brown


  • 1 5 to 7 pound natural or organic whole chicken rinsed and patted dry
  • 2 tsp garlic powder
  • about a tbsp of kosher salt
  • tsp of pepper
  • olive oil (enough to coat the skin of the chicken)
  • 1 lemon cut into wedges
  • one-half of a yellow or white onion cut into wedges
  • a few sprigs of rosemary or thyme


  • Heat oven to 375 degrees.
  • Rub chicken all over with olive oil, garlic powder, salt and pepper, including the cavity.
  • Stuff the cavity with the lemon, onion and herb sprigs.
  • Place chicken in a roasting pan and leave out of refrigeration for 30 minutes, allowing the chicken to become closer to room temperature.
  • Place chicken in the oven, and roast for one hour, until skin is browned and crisp, and the juices run clear when chicken is pierced with a knife at the thigh. Alternately, you could use a probe thermometer and bring to 165 degrees.
  • Let chicken rest for 10 minutes before slicing.