The Perfect Roast Chicken


Did you know that roast chicken is one of my favorites? My mom roasted chicken all the time when I was growing up. With six kids to feed, it was the most economical way.

Honestly, I forgot how easy it was to roast a chicken. I love an easy dinner, one that comes together in a snap and tastes so very good.


I love this recipe because not only does it look fancy, but it makes your house smell so very good. I see roasted chicken as one of those one pot wonders. I put the chicken in the pot and add all the veggies I want. Especially potatoes. They are crispy on the outside and buttery in the middle. No wonder, the drippings from the chicken make them taste like that. Trust me, this could not be any easier. Everyone will think you are a rock star.


The Perfect Roast Chicken


1 (5 pound ) Roasting Chicken

1 tablespoon salt

1 teaspoon pepper

1 lemon quartered

3-4 garlic cloves

1 onion quartered

3-4 sprigs of thyme

2 tablespoons unsalted butter at room temperature.


Preheat oven to 425.

Allow the chicken to get to room temp for about 30 minutes.

Remove inside giblets and such. Rinse the bird under cold water. Pat dry with a paper towel. sprinkle the inside of the cavity with half the salt and pepper. Stuff the cavity with the lemon, garlic, onion, and thyme. Mix in a small bowl the butter and the rest of the salt and pepper. Rub the bird all over with the butter mixture. Using kitchen twine tie the legs together and tuck the wings under. Place the chicken in the pan and roast for 1 1/2 hours or until golden and crispy and the juices run clear. Use a meat thermometer and check for doneness it should read 160. Let the bird rest for about 15 minutes before you carve it.

Peace be with you,