Roast Chicken – Basic Recipe

Main Courses | 11/21/2014 | By

This recipe ensures your chicken comes out perfectly cooked and moist. If that’s how you like it, of course!


1 or two chickens, preferably pasture raised (see my resources)
4 garlic cloves, peeled and smashed
2 tbsp olive oil
Fresh sprigs of thyme
Fresh sprigs of rosemary
Half a lemon slice
Salt and pepper to taste

Preheat the oven to 375°F
Weigh your chicken in pounds
Wash and pat dry your chicken
Place it in a roasting pan – I like to use my Romertopf dutch oven or my larger enameled roasting pan with a lid because it keeps the chicken most and my oven clean
Rub with olive oil all over and then salt and pepper
Into the cavity, add smashed garlic, lemon and sprig of rosemary
Sprinkle on top with thyme sprigs
Cook for 20 minutes per pound plus 20 minutes but for the last 20 minutes, remove the cover and let the chicken brown

They key is to cook for 20 minutes per pound plus 20 minutes and rest for 15 minutes before carving
Add herbs like tarragon or rub butter and tarragon under the skin of the chicken before roasting
Place a sliced lemon or cilantro (coriander) seeds into the cavity before roasting will add extra flavor too

© 2014-2015 Caroline’s Family Kitchen and


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>