Yield: 1 3- or 4-pound roasted chicken feeds 4
This recipe is super simple. If you’ve never roasted a chicken, you must try it. Leftovers are great for soup, salads, or again for dinner! Lemon and thyme is a nice combination for seasoning, but not necessary. Simple salt and pepper will do just fine.
- 1 3 to 4-pound chicken
- 1 sprig of rosemary (or thyme)
- 1 lemon, quartered
- salt and pepper
- kitchen twine
- Let the chicken sit at room temperature for 30 minutes before putting it in the oven. Heat the oven to 375 degrees.
- Remove the giblets from the cavity (if this applies). Pat the chicken dry with paper towels.
- Stuff the cavity with the rosemary sprig and the lemon wedges. Sprinkle the chicken all over with salt and pepper. Tie the legs together with the kitchen twine.
- Spray a sheet pan with cooking spray. Place the chicken on the sheet pan, tucking the wings underneath the chicken.
- Roast the chicken for 80-90 minutes, rotating the pan half way through. Cooking times will vary. Use an instant read thermometer to confirm the chicken is cooked. Insert it between the leg and the thigh — be sure not to touch a bone. It is ready when the juices run clear and the temperature measures 165 F degrees.