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Simple Roast Chicken

Source: © EatingWell Magazine
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Rating: 5   Reviews: 5 See Reviews
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Active Time:  15 Minutes
Total Time:  2 Hours 20 Minutes
  8 servings
There's no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food.

Make Ahead Tip: Equipment: Kitchen string
1   small onion, peeled and quartered
3 cloves  garlic, peeled and quartered
3 sprigs  fresh tarragon
3 sprigs  fresh thyme
1   5-pound chicken, giblets removed
2 tablespoons  extra-virgin olive oil
1 teaspoon  kosher salt
1/2 teaspoon  freshly ground pepper

Tip: Roasting Tips
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Simple Roast Chicken Recipe at
Preheat oven to 375 degrees F.

Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.

Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 180
Fat. Total: 9g
Protein: 21g
Carbohydrates, Total: 1g
Fat, Saturated: 2g
% Cal. from Fat: 45%
Cholesterol: 64mg
Sodium: 300mg
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Stephanie, VT Reviewed: 10/02/2011
Absolutely excellent chicken recipe!
I used a 5lb Perdue chicken and it came out delicious. Very moist and tender, easy to prepare. I used the pan recommended, with a rack and water in the bottom.Seasoned the outside of the bird liberally with oil, seasoned salt and lemon pepper. Preheated the oven to 450, reduced to 350 after one half hour and roasted another half hour. The inner temp was over 170 in several places, so it was done sooner than I expected for a 5 lb bird. Used dried tarragon & thyme (1/2 tsp ea) instead of fresh
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