I’ve used this easy roast chicken recipe for years. It is my standard answer whenever anyone asks how to roast a chicken. This method is deceptively easy and pretty much foolproof. Just put the chicken in the oven at a high temperature, turn it down a bit and roast until it’s 160 degrees (carryover cooking will take the chicken to 165 degrees while it rests). No basting needed — you don’t even have to open the oven until the alarm on the thermometer goes off. It takes about an hour to an hour and a half, depending on the size of your chicken.
You can easily change the flavors by adding different aromatics, but this is the combination I use most often: lemon, garlic and herbes de Provence. I always have these in the pantry and I love the way the aroma fills the house. This is a great Sunday afternoon recipe. The chicken can roast while you’re doing other things. And you’ve got a great Sunday dinner — herb lemon garlic roast chicken. Mashed cauliflower with white truffle oil is a perfect side dish for this simple roast chicken.
- 1 whole chicken, 5-6 pounds
- 2 lemons, halved
- 4 cloves garlic
- 1 tablespoon melted ghee, duck fat, or bacon fat
- 1 tablespoon herbes de Provence
- kosher salt and freshly ground pepper to taste
- Preheat oven to 425 degrees.
- Rinse chicken, pat dry and place in roasting pan. Stuff cavity with garlic cloves and lemon halves. Rub fat all over chicken and sprinkle with herbes de Provence, salt and pepper.
- Put chicken in oven and reduce heat to 375 degrees. Roast until chicken is 160 degrees (chicken will continue to cook and reach 165 degrees while resting). Remove from oven and tent with foil to rest for 15 minutes.