This roasted chicken is a simple recipe for a Sunday dinner or for whenever you want elegance without all the fuss. When making this recipe, be sure that the oven is at the correct temperature before you put the bird in. It is important to let the bird alone while it is cooking. I boiled up some baby red potatoes and added butter, salt, and pepper. I sprinkled some dried parsley on the chicken and potatoes for a splash of color before serving.
Easy Roasted Chicken
Wash the bird thoroughly inside and out with plain water. Make sure to remove the neck and giblets (if there are any inside the bird) you can save these for soup.
Pat the bird dry inside and out. You want to remove any excess moisture from the bird
Rub a small amount of olive oil all over the inside and outside of the bird and sprinkle both the cavity and outside with a thin even layer of salt and pepper
Truss the bird, keeping the legs close to the breast.
Place the bird in a roasting pan and put it in the preheated oven. Make sure the oven is to temperature before inserting the bird.
Let the chicken cook undisturbed for about 50-60 minutes.
When the thigh temperature is 175º the bird is finished. When you take it out of the oven place the bird on a carving board or platter and then add the 2 tbsp. of butter and herbs de provence in the roasting pan, mix well.
With a basting brush, cover the butter mixture over the bird and let the chicken sit for 10-15 minutes before carving
I make this chicken and use the leftover chicken for chicken salad. I can either freeze the carcass for later or make chicken stock or make soup, my kids favorite. Zachary gets really excited when he knows I am making any kind of soup. I am teaching the kids how to cook, and honestly, soup is one of the easiest things for them to learn to make.
This Easy Roasted Chicken is gluten free and dairy free.