Easy Roast Chicken

There’s something magical about a perfectly roasted chicken – that golden, crispy skin, the tender, juicy meat, and those incredible aromas that fill your kitchen. This classic recipe delivers restaurant-quality results with surprisingly little effort.

The secret lies in the simple seasoning and proper temperature control. When you combine butter-basted skin with aromatic herbs and citrus, you get a chicken that’s worthy of a special Sunday dinner but easy enough for any weeknight.

• Prep Time: 15 mins
• Cook Time: 60 mins
• Total Time: 75 mins
• Servings: 4 to 6 servings

Ingredients

• 1 (3 1/2 to 5-pound) whole chicken
• 5 cups roughly chopped vegetables (carrots, onions, potatoes, parsnips)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small lemon, halved
• 1/2 yellow or white onion, cut into wedges
• 2 sprigs rosemary or 1 bunch thyme (optional)
• 3 tablespoons butter, softened (optional)

Steps

1. Preheat oven to 400°F and position rack in center.
2. Toss vegetables with olive oil, salt, and pepper in roasting pan.
3. Pat chicken dry thoroughly with paper towels.
4. Season cavity generously, stuff with lemon, onion, and herbs.
5. If using butter, spread under skin and over exterior.
6. Place chicken breast-side up on vegetables.
7. Roast 15 minutes per pound until internal temperature reaches 165°F.
8. Rest 20-30 minutes before carving.

Smart Swaps

• Use sweet potatoes instead of regular potatoes for more nutrients
• Substitute ghee for butter if dairy-sensitive
• Try fresh herbs like sage or tarragon instead of rosemary/thyme

Make It Diabetes-Friendly

• Skip potatoes and use lower-carb vegetables like cauliflower (-15g carbs/serving)
• Include more fiber-rich vegetables like Brussels sprouts
• Pair with a leafy green salad to reduce glycemic impact
• Consider removing skin to reduce fat content
• Portion size: stick to 4-5 oz serving of meat

Pro Tips

• Let chicken come to room temperature for 30 minutes before cooking
• For extra-crispy skin, pat dry multiple times
• Always test temperature in both breast and thigh
• Save bones for homemade stock