Name: Easy Roast Chicken
Prep time: 10 min
Cook time: PT-476143H28M49S
Ingredients: 1 whole chicken (about 5 pounds, can use larger or smaller – but be sure to adjust cooking time and gauge doneness by temperature); Salt and pepper, to taste; 1/2 – 1 tsp dried rosemary; 1/2 – 1 tsp dried thyme; 1 lemon, cut in half; 1 Tbsp olive oil

Ingredients

Scale

1 whole chicken (about 5 pounds, can use larger or smaller – but be sure to adjust cooking time and gauge doneness by temperature)

Salt and pepper, to taste

1/2 – 1 tsp dried rosemary

1/2 – 1 tsp dried thyme

1 lemon, cut in half

1 Tbsp olive oil

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Instructions

Preheat oven to 375. Pat the chicken dry with kitchen towels or paper towels. Check the cavity of the chicken to see if a bag of giblets is tucked inside; if so, remove it.
Gently separate the chicken skin from the bird, careful not to rip the skin, to prep for seasoning. For the legs and thighs, snip the skin a bit with kitchen scissors to make it easier to get your fingers underneath.
Season underneath the skin with salt, pepper, rosemary and thyme.
Stuff the lemon into the cavity of the chicken. This helps to keep the bird moist. You could add fresh herbs in here at this point, if desired.
Tuck wings under the bird to keep them secure.
Drizzle the olive oil on the chicken and rub it in.
Cooking Option 1: Place the bird on a wire rack over a baking sheet to allow for air circulation. Bake for 45 minutes to an hour, until the internal temperature of the bird reaches 165F.
Option 2: Place the bird on a bed of prepped root vegetables (halved onion, big chunks of carrots, sweet potato, potato, parsnips, etc.). Bake for 45 minutes to an hour, until the internal temperature of the bird reaches 165F.
Let the meat rest to allow juices to redistribute and stay within the meat.
Carve and serve.

Prep Time: 10
Cook Time: 45 -60 minutes

Keywords: chicken, roast chicken, how to cook a chicken, gluten-free, dairy-free, paleo, cooking chicken