Can you think of anything more comforting than the smell of roasting chicken? It’s not that we can’t, it’s that we won’t. With the addition of decidedly non-intimidating garlic, onion, lemon and the fresh herb of your choice, you can make a roast chicken to be proud of, basically just by putting the thing in the oven.
When you’ve eaten your fill of our easy roast chicken, take a page out of Mindy Fox’s cookbook, “A Bird in the Oven (And Then Some),” a handsome tome filled with 20 inspired ways to roast a chicken, plus healthy, delicious side dishes, and 60+ recipes for using the surplus. A definite must-have.
- 1 4-pound chicken, preferably organic
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon
- 2 sprigs fresh herbs of your choice, (rosemary, sage and thyme are good choices)
- 1 tablespoon olive oil
- Preheat oven to 400 F.
- Rinse and thoroughly pat chicken dry with paper towels.
- Season inside and out with salt and pepper.
- Pierce several holes in lemon and stuff into cavity along with herbs.
- Tie legs together with twine and rub all over with oil.
- Roast for one hour, or when a meat thermometer inserted into the thickest part of the thigh reads 165 degrees.
- Remove from oven and allow to rest for 15 minutes before carving.