Basic Roast Chicken

  • Active Time 5m
  • Total Time 1h 40m
  • Rating ****

Makes 6 servings


  • One 3 to 3 1/2-pound whole broiler-fryer chicken
  • Vegetable oil or melted butter
  • 1 1/2 tablespoons mixed dried herbs, such as sage, thyme, oregano and rosemary


Preheat the oven to 375 degrees F. Rinse the chicken, then pat dry. Tie the legs together. Skewer the neck skin to the back; twist the wings under the back. Brush the bird with oil or butter; sprinkle with herbs, salt and pepper. Place the bird, breast-side up, on a rack in a roasting pan.

Roast until a meat thermometer inserted into the inner most part of the thigh registers 180 degrees F, and the juices run clear, spooning drippings over bird occasionally, about 1 hour 20 minutes. Tent the chicken with foil. Let stand 15 minutes before carving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 577

nutrition information per serving

153 calories; 6g total fat; 77mg cholesterol; 85mg sodium; 0g carbohydrates; 0g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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