Oven Roasted Whole Chicken
Oven Roasted Whole Chicken
Oven roasting a whole chicken makes for a delicious and affordable meal for a whole family. This easy to follow recipe will result in a tasty chicken with crispy skin and juicy meat. Do you have tips or seasonings you like on your whole chicken? Let us know in the comments below!
- Author
- Lake Geneva Country Meats
- Prep Time
- 10 minutes
- Servings
- 1 whole chickens feeds about 4 people
Ingredients
- 1 whole Chicken (giblets removed)
- .5 cup Olive Oil
- 1 Lemon Juice (juice from 1 lemon)
- 1 Lemon (sliced)
- Thyme
- Parsley
- Rosemary
- Salt
- Pepper
Directions
- (Optional)Brineyour chicken by submerging it in a mixture of 8 cups of water and 1/2 cup salt and refrigerating for 4 hours before cooking. This will help the chicken retain moisture during the cooking. Remove from brine and pat dry before continuing.
- Combine the olive oil and lemon juice and brush the mixture all over the skin. Season the outside of both sides of the chicken to your taste with the thyme, parsley, rosemary, salt and pepper. Place the lemon slices on the inside of the chicken cavity and be sure the giblet packet (if included) is removed!
- Place the chicken breast side up on a wire rack over an oven pan and put into an oven preheated to 425° and roast for 15 minutes. Reduce the temperature to 375° and roast for about 1 hour, until the temperature of the chicken at the thigh is 160°F.
- Remove from the oven and let rest for 10 minutes before carving. Here’s ahelpful videowith carving tips.
- Serve with hearty vegetables and enjoy!