Classic Roast Chicken

Some suggestions for serving:

  • Try a side sauce. Aioli, béarnaise sauce, salsa verde, romesco sauce, chimichurri, and make-ahead gravy can be prepared in advance, and transform a simple roast chicken into a something a little more special. Even a dollop of Dijon mustard does wonders here.
  • Serve your chicken directly on top of a pile of watercress, baby kale, tatsoi, arugula, or other tender, dark greens that have been sprinkled with lemon juice and dusted with salt. The heat of the bird will wilt some of the greens while others remain crisp, and the hot chicken fat makes an instant dressing once it mixes with the lemon juice.
  • Substitute hot toasted bread for the watercress or greens, above. The hot chicken fat makes these croutons exquisite.
  • 20m
  • 50m
  • 1h 20m
  • General
  • 1 large roast chicken


  • 3 ½ lb. whole chicken, patted dry
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • small bunch mixed herbs, such as rosemary, thyme and sage


  1. Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
  2. Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don’t have twine, leave the legs as they are.)
  3. Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.


  • 4 people
  • 1.5 ounces
  • Roasted
  • 201
  • 23g

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