Login
Tags
3 bean chili recipe 9 layer dip Ahi tuna recipe alcohol dessert alcoholic drink alcoholic drink recipe alcoholic drink recipes antipasta skewers antipasto pasta salad appetizer appetizer recipe appetizer recipes apple apple raspberry pie recipe apple stuffing recipe applesauce applesauce cookies arborio rice artichoke artisan bread dough recipe View all
Newsletter
Whole Roasted Chicken
Report Violation
PrintIngredients
1 whole chicken, 3 to 4 pounds
3 tablespoons extra-virgin olive oil
Fresh thyme and rosemary sprigs
Salt and pepper
1 lemon, cut in half
Directions
- Heat the oven to 450 degrees F. Put a cast-iron skillet or other heavy oven-proof skillet on a rack set low in the oven. Rub the chicken with the olive oil, and season with salt and pepper. Place the herb sprigs on the chicken and place the lemon in the cavity.
- When the oven is hot, carefully put the chicken in the skillet, breast side up. Roast for 40 to 50 minutes or until an instant-read thermometer reads 155 to 165 degrees F.
- Remove the bird from the oven and transfer to a platter. Let rest for 5 to 10 minutes. Meanwhile, pour the pan juices into a measuring cup, spoon or pour off some of the fat. Remove the lemon from the cavity and squeeze over the chicken. Carve and serve with pan juices.
photo by stevendepolo