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  • Roast Chicken
  • Roast Chicken
  • Roast Chicken

Roast Chicken

Food | October 25, 2016 | Nik Manojlovich
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A citrus- and vegetable-stuffed bird cooked in a dry oven on high heat? The result is perfect ROAST CHICKEN, guaranteed!

I pride myself in knowing how to properly prepare roast chicken to perfection. My tried and true technique has been honed with everything I’ve learned over the years, and these simple tips will ensure you have the same great success each and every time:

1) THE BIRD – I’ve found that a medium-sized (about 4 pounds) bird works best, and I always look for a plump, meaty breast and drumsticks. Another consideration is to buy organic – they’re often more tender and flavourful.

2) DRYMake sure your chicken is completely dry before placing it into the oven to roast. I always rinse the chicken under cold water and then dry the cavity and outside of the bird using paper towels. Starting with a dry bird means the chicken will crisp up nicely in the oven.

3) 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.

4) HEAT – 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.

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

Roast chicken – moist, tender, crispy-skinned deliciousness in every bite. Enjoy!


4 Responses to “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 […]


Ingredients & Amounts

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


  1. Preheat oven to 450°F. Chop garlic, lemon, onion, and thyme sprigs and toss in small bowl. 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 in the pan 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 drumsticks 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.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. Perhaps it’s no surprise I listened to these three while I’ve prepared roast chicken! I love how they sing and play together – these Dixie Chicks harmonies are second to none. Head to iTunes to download Taking the Long Way to your collection.

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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