Although it may seem complicated, roast chicken is in fact a pretty fast and easy dinner. All you have to do is season the chicken well and throw it in the oven for about an hour. The resulting dish is classic, elegant, comforting, and delicious! It also fills your house with a wonderfully satisfying aroma.

When I make roast chicken, I like to use different herbs and spices. Normally I'll combine them with butter and olive oil and then rub the chicken's skin with the mixture. This technique ensures a seasoned and flavorful skin and moist, juicy interior. To check out my basic recipe that can be adapted to suit your family's needs,


Roast Chicken

Roast Chicken


  1. 1 whole chicken
  2. 4 garlic cloves, finely chopped
  3. 3 tablespoons fresh herbs, finely chopped (I used parsley, thyme, and basil)
  4. 4 tablespoons butter, at room temperature
  5. 2 tablespoons olive oil
  6. salt
  7. freshly ground black pepper
  8. 1 lemon, sliced in half
  9. 1/2 cup celery leaves
  10. 1 onion, roughly chopped
  11. 1 carrot, chopped into chunks
  12. 1 celery stalk, chopped into chunks
  13. 1/4 cup chicken broth
  14. 1/4 cup white wine


  1. Preheat the oven to 425°F.
  2. Combine the garlic, herbs, butter, and olive oil in a small bowl. Season well with salt and pepper.
  3. Wash the chicken and dry thoroughly, patting with paper towels.
  4. Season the cavity and outside of the chicken generously with salt and pepper. Stuff the cavity with the lemon, celery leaves, and a few pieces of onion.
  5. Throw the remaining onions, carrots, and celery into a roast pan. This will act as a bed for the chicken.
  6. Rub the entire chicken with the herb butter mixture. Slide your fingers under the skin and stuff some herb butter inside.
  7. Set the chicken on top of the vegetables in the roasting pan. Tuck the wing tips under the body. Pour the chicken broth and white wine into the roasting pan.
  8. Place in the oven and roast until the skin is deep golden brown and crisp, about an hour to an hour and a half. To see if the chicken is done, pierce the chicken in between the leg and thigh with a knife. If the juices run clear, it is cooked. Or remove from the oven when a thermometer reads between 160 and 170 degrees Fahrenheit.
  9. Cover loosely with foil and let sit for 15 minutes before carving.

Serves 4-6.

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