It’s absurd how simple it is to make this roast chicken.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 1 whole roasted chicken |
Ingredients
- 1 (4 pound) whole chicken, rinsed
- 1 lemon, halved
- kosher salt
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over the outside of the chicken.
- Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
Reviews
There are no words to describe what this chicken means to us!
I made this and it was super moist and delicious. I usually buy chicken breasts because I was a little intimidated by a whole chicken. My husband bought a whole chicken because it was so much cheaper. Boy, am I glad he did. I stuffed with lemon and butter as someone suggested. I salted and peppered along with a seasoning blend we love. This was juicy, moist, and super brown and crispy! I will definitely make again. Save money and great taste, what more can you ask for!
It’s not so much that I made this one but it’s so similar to my usual practice that I don’t think it’s dishonest to say that I did. However, I usually add a lemon so some scallions in the cavity. Occasionally I add a spice rub on the skin but not always. Still very simple and quite delicious.
Yes, it was tender and juicy, even the breast. It was, however, lacking in flavor. Bland, if you will. I’d suggest mixing garlic and/or onion powders with the Kosher salt. Celery salt might also be a welcome addition. The lemon in the cavity did not seem to impart any flavor at all.
Made this the week before Christmas and my husband said it was the best roast chicken he’s ever had! It was moist and had delicious flavor. Drying it well and adding a half onion with the lemon did it for me. Try this, you won’t be disappointed!
Super easy. I roasted it at 425, and tented it both foil 1/2 after 45 minutes, so it wouldn’t over brown.
So good and simple! I added dried basil along with the course ground salt and used little oranges inside the cavity because I didn’t Have any lemon.
Made it! So easy! So good!
I have relied on Costco’s rotisserie chickens for so long, I honestly can’t remember the last time I roasted one myself. I saw this, and decided to give it a try. I rinsed and patted dry my four pound chicken, then put a drinking glass up his insides and put him on a pie plate in the fridge for about six hours. Followed the recipe, verbatim, with outstanding results! The temp of this chicken after it had been in the oven for an hour, was 190 and climbing. In spite of that the meat was extremely tender and juicy, and the skin was SUPER crispy! I didn’t get any noticeable extra flavor from the lemon, but it’s very possible it had something to do with keeping the bird moist. Anyway, this was a big hit! Easy to do and I’ll do it again! Oh! I used a big roasting pan with parchment paper on the bottom, and laid the chicken on a rack inside. Uncovered, the whole time, with no mess, and no trace of overbrowning.
Not only easy, but the very best roasted chicken I have ever had!!
I’ve made this at least a dz times and it turns out perfect every single time. If I have it, I will put fresh thyme sprigs in with the lemon. It makes the best gravy EVER! Dark, rich and a little salty. I would definitely serve this to company. Thank you Elliott
This is too easy, too consistant and some of the most tender chicken I’ve ever made! I brag on this recipe and share it all the time! Thanks for sharing it with us! I have followed directions to a ” t”, but Ive also thrown in half of an onion and some butter (calories schmalories!) into the cavity along with the lemon. I cant seen to ruin this recipe, and believe me, that’s what I do best in the kitchen! This is the only exception I’ve found to that “too good to be true” saying. But dont just take our word, try it!!!
Follow the recipe to the letter. I like how easy this was to prepare and cook in no time easy dinner.
It was juicy and brown but the high temp left my house smokey
I am going to try this recipe, because it sounds good, and is nice and simple-providing I can find anything close to a 4 lb. chicken-all of the ones I see are about 5 lbs., but I am not, as several reviewers suggested, going to rinse it, and stand it upright to drain in my refrigerator. Rinsing chicken is no longer advisable, and helps spread contamination. I am old enough to remember when chicken was a lot safer, and I NEVER rinse my poultry. I am certainly not going to stand it upright and let it drain in my refrigerator. I’d have to have something to keep it stable and upright, I’d have to have something to catch the water, and I’d certainly have to have something to cover it to keep it from touching anything else. A tub large enough to brine a chicken would work, but I’d have to rearrange my refrigerator. All of which does not make this chicken stupid-simple, but rather, stupid-stupid.
Considering I overlooked it, it was still very good. Stupid simpleA!
It didn’t cook all,the way through on the temperature the recipe gave.
I never review recipes but this one is a keeper. Easy, delicious, perfectly cooked chicken each time. If my chicken is larger than 4 lbs, I add 15 minutes for each extra 1/4lb. I add an extra lemon and 4 garlic cloves because that is our preference but this recipe is perfect as written. Thank you!
AMAZING recipe! Like others, I placed the uncovered bird in the fridge for a few hours to dry out. I then rubbed it all over with just a bit of olive oil and liberal amount of kosher salt, stuffed it with a quartered lemon and used a rack in my pan. My roaster was over 6lbs., so it took about an hour and 15 minutes to come to 160 degrees. It’s essential to let it rest for even longer than 15 minutes. Who would have thought this recipe, with so few ingredients would create the juiciest, most flavorful roast chicken ever!! Why there are so few reviews is a mystery to me. ELLIOT, YOU ROCK!!
I’ve made it sever times and it’s juicy and tender. My son’s favorite. the first time I made it, because out range vent is less than mediocre, the house smoked up and set off the smoke detector. Now I make it with t he window s open and remove it from the oven twice to drain the fat. Also I put a spring of rosemary in the cavity. So simple and tasty.
A good roasted chicken recipe! I accidentally used sea salt instead of kosher salt, it was still good. I loved the hint of lemon flavor. I couldn’t help but add some of my favorite spices into the cavity, onion and garlic powders, rosemary, and pepper. Took another reviewer’s suggestion and roasted the chicken for 30 min., @ 400-degrees, turned over on it’s breast. Then right side up @ 350-degrees for another 1 1/2 hrs. It was very good.