Show your culinary skill with this recipe for savory Roast Chicken. Roasted with lemon, dried rosemary, and seasoned pepper, the taste of this chicken will speak for itself.

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Credit: Iain Bagwell; Styling: Buffy Hargett

Recipe Summary

total:
1 hr 35 mins
hands-on:
20 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. If applicable, remove neck and giblets from chicken, and reserve for another use. Rinse chicken with cold water, and drain cavity well. Pat dry with paper towels. Sprinkle 1/2 tsp. salt inside cavity. Place lemon half inside cavity.

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  • Stir together pepper, rosemary, and remaining 1 tsp. salt. Brush outside of chicken with oil. Rub 2 1/2 tsp. pepper mixture into skin. Sprinkle remaining pepper mixture over both sides of breast. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan. Add 3/4 cup water to pan.

  • Bake at 450° for 20 minutes. Reduce heat to 375°, and bake 30 minutes. Baste chicken with pan juices; drizzle with melted butter. Bake 15 to 25 minutes or until a meat thermometer inserted in thigh registers 165°, shielding with aluminum foil to prevent excessive browning, if necessary. Remove chicken from oven, and baste with pan juices. Let stand 10 minutes before slicing.

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