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Gallery
Read the full recipe after the video.
roast chicken
Ingredients
Ingredient Checklist
1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
Coarse salt
Olive oil (optional)
Cook's Notes
Tips for the Best Bird:To ensure fast, even cooking, let chicken stand at room temperature for an hour before roasting. The low sides of a rimmed baking sheet allow steam to escape, so skin will be crisp.No thermometer? Don’t panic. Look for golden skin, legs that feel loose when wiggled, and juices that run clear when you pierce chicken between breast and leg with the tip of a knife.
Variations
If you like, add herbs such as rosemary, thyme, savory, and oregano. Or vegetables: toss them with olive oil and season with salt and pepper. Scatter carrots, potatoes, and sweet potatoes around the bird at the start of cooking; add garlic, onion, lemon, and parsnips after 30 minutes.
Gallery
Read the full recipe after the video.
roast chicken
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
roast chicken
roast chicken
Ingredients
Ingredients
- 1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
- Coarse salt
- Olive oil (optional)
Directions
Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil for color, but this isn’t necessary for one larger than 3 1/2 pounds. Tie legs together and tuck wing tips beneath body.
Roast on a small rimmed baking sheet until an instant-read thermometer inserted in a thigh reads 165 degrees, about 12 minutes per pound. Let chicken rest 10 minutes before carving.
Cook's Notes
Tips for the Best Bird:To ensure fast, even cooking, let chicken stand at room temperature for an hour before roasting. The low sides of a rimmed baking sheet allow steam to escape, so skin will be crisp.No thermometer? Don’t panic. Look for golden skin, legs that feel loose when wiggled, and juices that run clear when you pierce chicken between breast and leg with the tip of a knife.
Variations
If you like, add herbs such as rosemary, thyme, savory, and oregano. Or vegetables: toss them with olive oil and season with salt and pepper. Scatter carrots, potatoes, and sweet potatoes around the bird at the start of cooking; add garlic, onion, lemon, and parsnips after 30 minutes.
Cook’s Notes
Tips for the Best Bird:To ensure fast, even cooking, let chicken stand at room temperature for an hour before roasting. The low sides of a rimmed baking sheet allow steam to escape, so skin will be crisp.
Variations
If you like, add herbs such as rosemary, thyme, savory, and oregano. Or vegetables: toss them with olive oil and season with salt and pepper. Scatter carrots, potatoes, and sweet potatoes around the bird at the start of cooking; add garlic, onion, lemon, and parsnips after 30 minutes.
Reviews (4)
Add Rating & Review
47 Ratings
5 star values:
17
4 star values:
11
3 star values:
11
2 star values:
5
1 star values:
3
Reviews (4)
Add Rating & Review
47 Ratings
5 star values:
17
4 star values:
11
3 star values:
11
2 star values:
5
1 star values:
3
Add Rating & Review
47 Ratings
5 star values:
17
4 star values:
11
3 star values:
11
2 star values:
5
1 star values:
3
47 Ratings
5 star values:
17
4 star values:
11
3 star values:
11
2 star values:
5
1 star values:
3
47 Ratings
5 star values:
17
4 star values:
11
3 star values:
11
2 star values:
5
1 star values:
3
- 5 star values:
- 17
- 4 star values:
- 11
- 3 star values:
- 11
- 2 star values:
- 5
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
01/13/2013
Very flavorful recipe. Seasoned with salt and pepper then stuffed chicken with garlic, thyme, lemon and added one large shallot. Turned out ery moist. Will make again.
Martha Stewart Member
Rating: 5 stars
10/11/2012
Easy and perfect every time. This is the roast chicken go-to recipe for me, and can be seasoned to go with any type of side dish. mmmmmmmm.
Martha Stewart Member
Rating: Unrated
07/09/2012
This makes perfect chicken every time. My family loves it. I have actually started making this once a week and trying different salts each time. Love it with French sea salt.
Martha Stewart Member
Rating: 5 stars
05/23/2012
Wow, the coarse sea salt makes a huge difference. I rubbed mine with olive oil and tucked some fresh herbs in the cavity.
Martha Stewart Member
Rating: Unrated
01/13/2013
Very flavorful recipe. Seasoned with salt and pepper then stuffed chicken with garlic, thyme, lemon and added one large shallot. Turned out ery moist. Will make again.
Rating: Unrated
Rating: 5 stars
10/11/2012
Easy and perfect every time. This is the roast chicken go-to recipe for me, and can be seasoned to go with any type of side dish. mmmmmmmm.
Rating: 5 stars
Rating: Unrated
07/09/2012
This makes perfect chicken every time. My family loves it. I have actually started making this once a week and trying different salts each time. Love it with French sea salt.
Rating: 5 stars
05/23/2012
Wow, the coarse sea salt makes a huge difference. I rubbed mine with olive oil and tucked some fresh herbs in the cavity.
All Reviews for Every-Week Roast Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Every-Week Roast Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
