There are a few things every home cook should know how to make and Roast Chicken tops the list. Roasting a chicken at home is incredibly easy, makes your house smells like heaven, and offers up a truly beautiful dinner for your family. It’s easy enough for a weeknight night dinner and lovely enough for company.
It may seem intimidating but this simple method will have you adding Roast Chicken to your dinner rotation in no time. I love a dinner that is easy to prepare, deeply satisfying, and offers endless options for using every bit of this chicken. I use left over chicken in salads, soups, enchiladas, and tacos. You can even save the carcass for homemade chicken stock. The versatility of a simple chicken is pretty amazing.
This version offers a crispy, well seasoned skin and juicy meat. Happy Cooking!
- 1 3-4 pound chicken
- Kosher salt
- 4 sprigs thyme
- 1.5 pounds small yukon gold or new red potatoes (or combination)
- extra virgin olive oil
- Remove giblets. Pat chicken very dry inside and out, with paper towels.
- With your fingers, create a pocket by loosening skin between skin and breast meat near cavity. Insert 1-2 sprigs of thyme in each pocket.
- Season chicken well with salt and pepper on outside of chicken and inside cavity.
- Tie legs together and tuck wing tips under body.
- Cover loosely with plastic wrap and chill on plate for 1-2 days.
- Preheat oven to 450 degrees.
- Place chicken in roasting dish.
- Season potatoes with 1-2 Tablespoons oil, salt & pepper. Place potatoes around chicken.
- Total roasting time is 45 minutes to 55 minutes depending on size of chicken.
- When fully cooked, remove chicken to cutting board and let rest for 20 minutes.
- Carve and serve.
*you can roast chicken after prep without chilling for 1-2 days.
*after 20 minutes of roasting, check chicken to see if it's browning evenly. Rotate roasting pan if necessary.
*if oven smokes at 450 degrees, lower temperature 25 degrees.