Simple Roast Chicken

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
  1. Let the chicken sit at room temperature for 30 minutes before putting it in the oven. Heat the oven to 375 degrees.
  2. Remove the giblets from the cavity (if this applies). Pat the chicken dry with paper towels.
  3. 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.
  4. Spray a sheet pan with cooking spray. Place the chicken on the sheet pan, tucking the wings underneath the chicken.
  5. 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.

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