I’d say that a simple roast chicken is one of the most universally appealing meals there is. It is a foolproof, timeless classic that pleases everyone. The crackle of chicken as it roasts and the wonderful aroma that fills the house is so completely comforting and satisfying. This perfect, easy roast chicken recipe is one of my standby meals. Serve it with greens and your favorite side and it makes a delicious and healthy dinner that everyone will love. Enjoy!
Roast Chicken
Serves: 6 servings
Ingredients
- 1 4-pound roasting chicken
- ¼ cup butter or olive oil
- 1 tablespoon salt (I like OMNIVORES poultry salt)
- fresh ground pepper
- 1 teaspoon fresh oregano
- lemon wedges for serving
Instructions
- Preheat the oven to 450°F. Place a rack in the lower-middle of the oven.
- Rinse the chicken with cool water and pat the chicken dry with paper towels. Make sure you get the chicken as dry as you can, inside and out.
- In a small bowl, combine the olive oil or butter, salt, pepper, and oregano.
- With two fingers, gently loosen the skin from the meat of the chicken, taking care not to rip the skin. This results in crispier, browner skin.
- Rub the herb mixture under the loosened skin, over the top of skin on both sides and inside the cavity.
- Tie ends of legs together with twine. Tuck wings under chicken and tie the whole body of chicken with twine to secure.
- Place chicken, breast side up, on a roasting pan or in a cast-iron skillet.
- Put the chicken in the oven and immediately lower the oven temperature to 400°F and leave undisturbed for 60-80 minutes until skin is golden brown and crisp, juices run clear, and an instant-read thermometer inserted in the inner thigh registers 155° to 160°.
- Transfer the chicken to a cutting board and let it rest for about 15 minutes before carving.
- Remove twine and cut the chicken into pieces and serve on a platter with lemon wedges.
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