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  • Easy Roast Chicken
  • Easy Roast Chicken
  • Easy Roast Chicken
  • Easy Roast Chicken
  • Easy Roast Chicken
  • Easy Roast Chicken
  • Easy Roast Chicken
  • Easy Roast Chicken

Easy Roast Chicken

Food | September 19, 2019 | Nik Manojlovich
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Citrus- and vegetable-stuffed bird cooked in a dry oven on high heat, and the result is the best EASY ROAST CHICKEN recipe, guaranteed!

This is my favourite way of roasting chicken to perfection. I’ll never forget the first time I made it, thinking, “That’s it?” Yup, sure is! Who knew EASY ROAST CHICKEN could be this, well, easy?

There are only a few things to mention before we send you on your way to make it:

Easy Roast Chicken

THE BIRD

I’ve found that a medium-sized (about 4 pounds) bird works best. Look for a plump chicken with meaty breast and drumsticks. Another consideration is to buy organic – they’re often more tender and flavourful. One last thing is to always bring your bird to room temperature for one hour before roasting. This ensures it will roast evenly.

Easy Roast Chicken

SO STUFFED!

I stuff the cavity of my chickens with a mélange of citrus and vegetables as a way of improving the flavour. Although this mixture is never eaten, it does add delicious flavouring to the pan juices. HINT: These drippings are best enjoyed when used to make a gravy if you’re so inclined. Click HERE for a quick lesson on POULTRY GRAVY.

Easy Roast Chicken

TRUSS IT

Once you’ve stuffed your chicken, we suggest trussing it. We simply tuck the wings under the breast and then tie the legs up using butcher’s string. A trussed bird maintains its shape, roasts more evenly and, remains moist and tender. After trussing, I also add a generous sprinkling of kosher salt and pepper. This helps the skin get wonderfully crispy.

Easy Roast Chicken

HOT STUFF!

Roasting the chicken in a very hot oven is perhaps the most important tip. The outside will cook up wonderfully crispy, while the inside retains its moisture.

Since ease of preparation is top of mind with this post, how about a few suggestions for sides that are just a quick and delish? Try our chicken with a SIMPLE SALAD, this very delicious TOMATO ONION SALAD or our creamy MASHED SWEET POTATOES.

Roast chicken need not be a complicated affair, but rather a simple, trusted experience that produces one of the most enjoyable comfort foods imaginable.

EASY ROAST CHICKEN – moist, tender, crispy-skinned deliciousness in every bite. Enjoy!

Easy Roast Chicken

PIN ME!!!

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Comments

7 Responses to “Easy Roast Chicken”

  1. […] suggest serving this salad with our ROAST CHICKEN, ASIAN-STYLE SALMON or STUFFED CHICKEN […]

  2. […] like to serve it as a side dish, prepare smaller portions with our GRILLED VEGETABLE MEDLEY, ROAST CHICKEN or MIXED […]

  3. […] ways to serve this salad. It’s especially wonderful served with our SWEET AND SPICY SALMON, our ROAST CHICKEN or as a casual side with our SLOPPY JOES or JUICY BURGERS. Talk about […]

  4. […] recipe is especially perfect after you make the ROAST CHICKEN recipe I posted a few weeks back. This CHICKEN WALDORF SALAD will allow you to use up the leftovers […]

  5. […] an accompaniment with meals. Pickled peppers were enjoyed with a tender GRILLED BEEF TENDERLOIN or ROASTED CHICKEN DINNER. A robust ANTIPASTO was heaped onto crackers or toast as a tasty treat before our meal. Yet […]

  6. […] at the outset, this CHEESY CORN dish is best enjoyed with a tasty main. Try it with our GRILLED or ROAST CHICKEN recipes. It’s equally fetching next to this BARBECUED SALMON or served with BEEF TENDERLOIN or […]

  7. […] some very delicious stuff these past few weeks. Thanks for all the shout outs on our essential EASY ROAST CHICKEN – told you it was perfect! Thanks too for trying our BUTTERMILK BISCUITS, that fabulous TOMATO […]

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Ingredients & Amounts

  • 1 roaster chicken, about 4 pounds
  • 1 head of garlic, roughly chopped
  • 1 lemon, roughly chopped
  • ½ Vidalia onion, chopped
  • 3 sprigs of thyme, chopped
  • 2 teaspoons of kosher salt, plus more for sprinkling
  • black pepper

Instructions

  1. Preheat oven to 450°F. Toss chopped garlic, lemon, onion, and thyme sprigs in a small bowl and set aside.
  2. Rinse chicken under cold water and pat dry using paper towels.
  3. Place chicken in a medium-sized roasting pan. Stand the bird legs-up and sprinkle 2 teaspoons of kosher salt into the cavity. Stuff the cavity with the citrus and vegetable mixture, filling it to capacity.
  4. Tuck the wings under the back of the chicken and tie the drumstick ends together using string or twine. Generously sprinkle the outside of the chicken with kosher salt and fresh black pepper.
  5. Transfer chicken to preheated oven and roast for 1 hour.
  6. Remove chicken from oven and allow to rest for 5 minutes before carving. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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