This roasted chicken recipe really couldn’t be any easier.
The most difficult part about this recipe is remembering to defrost the chicken — not the actual roasting. Like, seriously.
If you have a whole chicken, a few spices and a pan, you can roast a chicken. A delicious chicken.
With flavorful, crispy skin and moist, tender meat. All in about an hour.
Roasting is so easy because the oven does all the work for you. Just season and plop into the oven, and then walk away. Just walk away.
I love it.
With chicken and turkey, I flip the bird breast-side down. Lots of people keep the breast-side up, but I find the juices from the thighs help keep the breast more moist this way. It may look a little wonky compared to the way you’re used to seeing it, but it’s totally worth it.
If you want (and I totally recommend!), dice up some sweet potatoes and toss the cubes into the pan around the chicken while it roasts.
And, again, with the amazingness of roasting.
Because who doesn’t love yummy food that’s super easy to make, good for you, and impressive?
- 1 2-3 lb roasting chicken
- 1-2 tsp kosher salt
- 1-2 tsp ground black pepper
- 1-2 tsp dried thyme
- Optional: 2-3 sweet potatoes diced into 1-inch cubes
- Preheat your oven to 425 degrees.
- Remove the giblets from the inside of the chicken. They are not needed for this recipe so you can either save or discard them.
- Rinse the chicken, inside and out, and pat dry.
- Place chicken, breast-side down, on either an oven-safe fry pan or a rack in a roasting pan.
- Season the chicken liberally with the salt, pepper and dried thyme.
- If you want (and I totally recommend!), dice up some sweet potatoes and toss the cubes into the pan around the chicken while it roasts.
- Insert a meat thermometer into the deepest part of the thigh and set to 165 degrees.
- Place the chicken in the oven and cook until the internal temperature reaches 165 degrees, approximately 45-60 minutes. (If you don't have a meat thermometer, you will know the chicken is done when the juices run clear between the leg and thigh when pierced with a fork.) Once done, carefully remove from the oven and allow to rest 5 minutes before slicing and serving.
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