Don’t let a classic roast chicken intimidate you anymore! This simple chicken dinner recipe is about as easy as it gets, without losing out on flavour.
When it comes to creating the perfect roast chicken, it doesn’t require a lot of extra ingredients to achieve it. Some kosher salt, freshly ground pepper, and fresh thyme do the trick, and everything else is a flavour bonus.
Classic Roast Chicken
- 1 whole chicken 3 to 5lbs
- Kosher salt
- Freshly ground black pepper
- 1 yellow onion cut into large pieces
- 3 medium carrots peeled and cut into large pieces
- 2 celery stalks cut into large pieces
- ½ lb. baby potatoes quartered
- 1 head garlic halved
- 1 tbsp. extra-virgin olive oil
- 3 tbsp. melted butter
- 1 lemon
- fresh thyme
- fresh rosemary
- Pat chicken dry and season all over with salt and pepper.
- Secure legs together and tuck wing tips under the body of the chicken.
- Preheat oven to 425°.
- Fill a 9"-x-13" baking dish with chopped onions, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt.
- Place chicken on top.
- Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme & rosemary, reserving a couple sprigs for garnish.
- Roast until juices run clear and a meat thermometer inserted into the center of the thigh reads 165°, 50 minutes to 1 hour depending on weight of chicken.
- Tent chicken with foil and let rest 15 to 20 minutes, then transfer to a cutting board and carve.
This gluten free recipe is a simple meal that you can make on any weeknight. Add some quick vegetables or a fresh salad on the side. We love adding the vegetables to the roasting chicken pan to skip steps adding sides to the dinner menu.
What is the Best Temperature to Cook Roast Chicken To?
We recommend not relying specifically on the suggested cooking time when it comes to roast chicken. You will want to use a reliable instant-read thermometer to check the chicken’s internal temperature in the thigh and the breast has reached 165°.
Take the chicken out of the oven when the breast is around 155-160°F. The temperature will rise about 10° as it rests. Dark meat is safe when the meat thermometer reads 165°, but more tender between 175° and 190°.
Julia Child seasoned roast chicken inside and out by packing vegetables, lemon slices, and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking. We too like to do things like Julia Child, without the unnecessary gluten!
Never thought I’d see the day I could cook a whole chicken, but it worked out great!