Roasting a chicken is one of the simplest things to accomplish in the kitchen, and regardless of your skill level, you will succeed at this basic recipe. One of the most famous chefs in French culinary history—Fernand Point—was known for drinking Champagne for breakfast every morning and eating a roast chicken for lunch every day. Perhaps that’s a bit much, but in his honor, we hope you will enjoy your chicken with a glass of your favorite wine or beverage of choice!
- Overall cook time:
- 1 hour + 30 minutes
- Inactive cook time:
- 1 hour
- Servings:
- 2 - 4
Ingredients
- 1 (3 - 4 pound Pasture-Raised Whole Chicken)—Trussed, if desired
- 1 Lemon, for garnish
- ½ Bunch Parsley, for garnish
- Kosher or Sea Salt
- Freshly Ground Black Pepper
- Olive Oil
Chef Tip! Trussing the chicken keeps it more compact, which helps the bird to cook evenly. However, if you don’t truss the chicken, we recommend stuffing the cavity with a halved head of garlic, onion, or lemon to help the bird cook more evenly.
Instructions
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Prepare & Roast the Chicken
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Preheat the oven to 425°F.
-
Pat the chicken dry and coat with olive oil.
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Season the entire chicken with salt and pepper, both inside and outside. If desired, truss the chicken.
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Place on a roasting pan—breast side up—and roast until golden brown with an internal temperature of 165°F, about 40 to 60 minutes.
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Remove from the oven.
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Loosely cover with foil and set aside to rest for 15 minutes.
-
-
Prepare the Garnish
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While the chicken rests, cut the lemon into wedges; discard the seeds.
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Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves.
-
-
Garnish & Serve
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Transfer the roasted chicken to a serving platter. Garnish with the lemon wedges and chopped parsley.
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Chef Tip! Resting the chicken allows the juices to redistribute through the meat, making it tender and juicy.
