Description
A simple and delicious roast whole chicken recipe that is perfect for any dinner occasion.
Ingredients
Scale
- 4 pounds whole chicken
- 3 teaspoons kosher salt
- ground black pepper (to taste)
- 1 lemon (halved)
- 1 head garlic (halved)
- ¼ cup olive oil
Instructions
- Preheat oven to 425°F. Place a cast-iron or oven-safe skillet into the oven on the middle rack to preheat.
- Place the whole chicken on a cutting board, remove the giblets, and pat dry with paper towels.
- Season the entire chicken (inside and out) with salt, then sprinkle with pepper to taste.
- Carefully place the chicken into the pre-heated skillet. Add lemon and garlic halves to the skillet, tucked next to the chicken.
- Pour the olive oil over the chicken and transfer the pan back to the oven.
- Roast the chicken for 50 minutes, then start checking for doneness. Cut into the leg joint and look at the color of the juices–when done, the juices will be clear. If the juices are still pink, return to the oven for 5-10 minutes before checking again.
- Let the roasted chicken rest in the skillet for 15 minutes before carving.
Notes
- This recipe works well for any size whole chicken; just adjust cooking time accordingly.
- Serving with roasted vegetables makes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken