This Simple Roast Chicken is juicy, tender, and full of flavor. Drizzled with lemon juice and baked in the oven, it is my go-to chicken recipe!
First I’m getting all bridal showered up and now I’m making a total dinner party type dinner.
That’s ok, I kind of like this new wifey thing.
And besides, this chicken is wayyy too good to keep to just dinner parties.
Now I know it looks scary but I promise it’s not. I was always super intimidated by whole roasted things but there was really no need! It’s even easier to do than some of my other recipes on here!
I adapted this recipe from Julia Child’s roast chicken. Because, if Julia makes anything you know it will be good. Nevertheless, the recipe is adapted because I cut out a few of her steps to make it easier and quicker.
This simple roast chicken is one that can’t be beat. I’ve tried several recipes out there and I just can’t top it! I even reheated the whole uneaten chicken and it was still juicy and tender!
It also has great flavor. Before roasting I stuff the chicken with lemon slices, parsley, and celery leaves. Then I baste the chicken with lemon juice and with the fat drippings to add in extra flavor.
And the best part is when the whole thing is said and done you can use the drippings in the bottom of the pan to make just the most delicious gravy! How perfect is that?
Give this a try. Don’t let it scare you! If I can do it, so can you!
- 1 6 lb whole chicken
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp Italian herb mix
- 2 lemons, one sliced into 6 rounds, the other juiced
- 5 parsley stems
- Celery leaves
- 2 tbs unsalted butter, melted
- 1½ cups reduced sodium chicken broth
- 1½ tbs cornstarch
- 2 tbs water
- Preheat oven to 450F. Rinse inside and outside of chicken quickly with water then pat dry. Pull the neck skin tight to the back of the chicken and secure with a pin. Season inside of cavity with ¼ tsp salt, black pepper, and Italian seasoning mix. Stuff with lemon slices, parsley stems and celery leaves. With kitchen twine, tie legs tightly together.
- Place chicken on a roasting rack inside of a roasting pan. Tuck wings tightly into the side of the body. Brush butter over the top of the chicken and sprinkle on remaining ½ tsp salt. Place in the preheated oven and bake for 15 minutes.
- After 15 minutes reduce heat to 350F and continue cooking chicken for approximately 2 hours basting every 30 minutes as follows: first and second basting with lemon juice, third basting with fat/broth in the bottom of the roasting pan****After basting with lemon juice for the second time, pour 1 cup chicken broth into the bottom of the pan and place in the oven (you will use this to baste the chicken the third time)****
- Once the chicken has spent 1 hour and 45 minutes in the oven total, and you have basted the chicken three times, begin monitoring the chicken for doneness. It should take approximately 30 more minutes to cook. When the chicken is done, a thermometer inserted into the thickest part of the thigh (without touching the bone) should read 165F. You can also buy a chicken with a popup timer to let you know when it is fully cooked.
- Remove cooked chicken from the oven and allow to sit 10 minutes on the roasting rack. Then, move the chicken to a cutting board and allow to rest while you make the gravy.
- To make the gravy, whisk broth in the bottom of the roasting pan, scraping up burnt on bits in the bottom. Pour broth into a saucepan. Turn heat on saucepan to medium and add remaining ½ cup of chicken broth to the pan.
- In a small bowl whisk together cornstarch and water. Pour mixture into the gravy.
- Cook gravy on medium heat until bubbly and thickened. Serve gravy alongside carved chicken.
Try these side dishes with you chicken dinner!