Simple Roast Chicken
I’m lazy when it comes to roasting a chicken, and I’ve found this super simple technique works every time. If you haven’t tried roasting a chicken yet, I think you’ll be surprised just how simple--and utterly nourishing--it is.
Servings: 6 servings
Ingredients
- 1 3 1/2 pound humanely raised, high-quality chicken
- sea salt to taste
- freshly ground pepper to taste
- 8 sprigs thyme
- 1 lemon halved lengthwise
Instructions
- Preheat oven to 400°F.
- Pat the chicken dry with paper towels or a clean kitchen towel. Gently work your fingertips under the breast, leg and thigh, and rub meat with salt and pepper (I like to fill a separate little ramekin with a mix of salt and pepper to do this so I don’t get my pepper grinder all chicken-y). Sprinkle more salt and pepper on top of skin and in cavity. Stuff the thyme sprigs under the skin and the lemon halves into the cavity.
- Roast on a V-rack in a roasting pan, breast side up, for 50-75 minutes, until the legs pull away easily and the juices run clear. A thermometer in the deepest part of the thigh should read 160°F (the temperature will continue to rise to 165°F after taking it out of the oven).
- Let chicken stand at room temperature for 15 minutes (tent it with foil to keep it warm) before carving.
Nutrition
Calories: 250kcal | Carbohydrates: 3g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 127mg | Sodium: 119mg | Potassium: 370mg | Fiber: 1g | Vitamin A: 335IU | Vitamin C: 20.2mg | Calcium: 34mg | Iron: 2mg