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Super Simple Roast Chicken

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. 

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
Created by 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


  1. Heat oven to 375 degrees.
  2. Rub chicken all over with olive oil, garlic powder, salt and pepper, including the cavity.
  3. Stuff the cavity with the lemon, onion and herb sprigs.
  4. Place chicken in a roasting pan and leave out of refrigeration for 30 minutes, allowing the chicken to become closer to room temperature.
  5. 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.
  6. Let chicken rest for 10 minutes before slicing.