Diane's Super Simple Roasted Chicken
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.
Ingredients
- 1 5 to 7 pound natural or organic whole chicken rinsed and patted dry
- 2 tsp garlic powder (or 1 clove fresh garlic finely chopped)
- 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 optional
Instructions
- 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 (optional) 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. If you prefer, use a probe thermometer. Remove the chicken from the oven when it reads 165 degrees.
- Let chicken rest for 10 minutes before slicing.
Notes
*You can change your seasoning slightly to reflect your personal taste. I like to use garlic powder when I am in a hurry but you can also use fresh, minced garlic. You can also try adding paprika for a touch of spice instead of the black pepper or try pink peppercorns. Just make sure that you season the inside of the cavity as well as the outside of the bird.