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Recipes » main dishes » poultry » Cooking 101 Basics Week #7 – How to Roast A Chicken

By Wendy O'Neal 8 Comments

Cooking 101 Basics Week #7 – How to Roast A Chicken

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This post may contain affiliate links. Please read my disclosure.

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Perfectly Roasted Chicken

WEEK #7 – HOW TO ROAST A CHICKEN

There is something so comforting about a home cooked roasted chicken. Sure you can run to the store and grab a rotisserie chicken for $5, but I promise it won’t taste nearly as good. Only about an hour or so in the oven and you will have the most amazing supper that will impress your whole family!

There are so many wonderful recipes to roast a chicken, but this one is a pretty basic and easy one. It’s a great starter recipe and if you don’t want to chop all those herbs, a great alternative are the Gourmet Garden herbs. They are super easy to use and taste just as good.

How to Perfectly Roast a Chicken

Continue to Content
How to Roast A Chicken (Cooking 101 Basics Week #7)

How to Roast A Chicken (Cooking 101 Basics Week #7)

Yield: 1 chicken
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Learn how to roast a chicken that comes out tender, juicy, and with perfectly crispy skin and you'll have the answer to Sunday dinners in your back pocket!

Ingredients

  • 3-4 lb Whole Chicken
  • 3 tbsp canola oil
  • 2 tbsp herbs: Sage, Thyme, and Rosemary
  • 1 tbsp salt
  • 1 tsp pepper
  • Onion, lemon, and garlic (for the cavity)

Instructions

  1. Preheat oven to 450 F.
  2. Chop herbs (or use equal amount of Gourmet Gardens) and combine with salt and pepper in a small bowl.
  3. Remove neck and organs from the inside of the chicken. Rinse and pat dry. Thoroughly drying the bird helps the skin crisp up. Drizzle chicken with oil and then rub herb/salt mixture all over the bird (inside and out).
  4. Stuff the bird with large chunks of lemon, onion, and lightly smashed garlic cloves. Make sure to stuff both sides.
  5. Place in a shallow baking dish or roasting pan, breast side up.
  6. Put chicken in oven and lower heat to 400F. Cook for 1 hour to 1 hour and 15 minutes. The best place to check for doneness (165F) is to insert a thermometer into the thickest, densest part of the chicken. Place it just between the breast, the leg, and the thigh, be careful not to let the thermometer touch a bone. Juices should also run clear.
  7. When the chicken is done, remove from oven and allow to rest for 10-20 minutes to allow the juices to redistribute.

© Around My Family Table

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 150mgSodium: 1012mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 47g

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© Wendy O'Neal
Cuisine: American

Leave a comment here or jump on the Facebook group page so we can chat about it.

{Last week: Hamburgers       Next Week: Pizza Dough}

MY SPONSOR

Please welcome the sponsor this week…Gourmet Gardens! They make fresh herbs & spices easy for everyday use. I keep mine in the freezer and use as needed…no need to keep buying fresh herbs that die after a couple days in the fridge. These last a couple months in the fridge or up to six in the freezer!

gourmet gardens

The Cooking 101 ebook is HERE! 21 Easy Scratch Recipes

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Filed Under: Cooking 101: The Basics, how to, main dishes, poultry

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Comments

  1. Barb @ Frugal Local Kitchen says

    July 29, 2013 at 5:38 am

    I just learned about the Garden Gourmet herbs at the Big Summer Potluck this past weekend. What an easy way to keep herbs on hand!

    I’m putting roast chicken on my menu plan this week to try your instructions.

    Reply
  2. Chloe says

    July 8, 2013 at 10:01 am

    I’ve stuffed chicken with lemon, onion and garlic but never all three at the same time – great idea. Thanks.

    Reply
  3. Jackie says

    July 3, 2013 at 11:28 am

    A delicious roast chicken is a delight to have.

    Reply
  4. Elle@thewaybyelle.blogspot.com says

    July 3, 2013 at 11:10 am

    The chicken looks great! I have herbs growing outside and they are always better to use than dried. I’m glad you shared how to roast a whole chicken. They seem to be cheaper per lb. than chicken that is already cut up.

    Reply
  5. Debra Wagner says

    July 3, 2013 at 7:33 am

    I bought a chicken yesturday to roast this weekend and now I will be trying your recipe. It looks so good

    Reply
  6. Belinda @zomppa says

    July 3, 2013 at 6:58 am

    Nothing like a beautiful roasted chicken!

    Reply

Trackbacks

  1. recipe: greek lemon chicken | A Life in Balance says:
    December 21, 2013 at 12:01 pm

    […] Real Food Wednesday, This Chick Cooks, Healthy 2day Wednesdays, Allergy Free Wednesdays, Fresh Foods Blog Hop, Around My Family Table […]

    Reply
  2. recipe: greek lemon chicken | Frugal Local Kitchen says:
    July 29, 2013 at 5:30 am

    […] Real Food Wednesday, This Chick Cooks, Healthy 2day Wednesdays, Allergy Free Wednesdays, Fresh Foods Blog Hop, Around My Family Table […]

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