To say I like roast chicken is an understatement. I LOVE roast chicken, and so does my family.

Nearly a decade ago I decided to try my hand at roasting a whole bird. I was still teaching myself how to cook (via healthy doses of Food Network), and something about roasting a whole chicken seemed really daunting.

What if it’s raw inside? How do I know when it’s done? Salmonella!

It turns out after I spent some time browsing recipes from my favorite TV chefs, I realized that roasting a chicken is the complete opposite of daunting. It’s actually quite simple.

And it easily feeds a family of four. Or six. With leftovers! You choose the size bird for the need, and just make sure to cook it 20 minutes per pound. I mean, how easy is that?

AND, you’re left with the perfect vehicle to make your own overnight slow cooker chicken stock, which far exceeds the taste of store bought.

So, what are you waiting for?

Easy Roast Chicken Recipe - (cool) progeny

Easy Roast Chicken

Prep: 10 mins | Roast: 1 hr 20 mins | Serves: 4

Ingredients:

1 4-pound whole chicken (remove the giblets bag from inside)
1 lemon, quartered
1 medium onion, quartered
1 small bunch fresh Italian parsley
1 tablespoon sea salt
1 teaspoon black pepper
1 tablespoon dried herbs – pick your favorite
1/4 cup extra virgin olive oil OR 4 tablespoons butter, softened

Directions:

Preheat the oven to 425°F. Add an inch of water to the bottom of a roasting pan with a rack. Pat the outside of the chicken dry, set it on top of the rack (breast-side up) and tuck the wings underneath.

Stuff the inside of the chicken with the Italian parsley and the lemon and onion wedges. Slather the outside of the chicken with olive oil (or softened butter – sometimes I’ll put the butter under the skin on the breast). Sprinkle the outside of the chicken with salt, pepper and dried herbs.

Roast the chicken for 1 hour 20 minutes (or 20 minutes per pound if you have a larger or smaller chicken), until the skin is golden and crispy and the juices run clear. A quick read thermometer inserted into the thigh should read 170°F.

Pull the roast chicken from the oven and let it rest for 15 minutes on the counter. The internal temperature will continue to rise while it sits.

Carve up that easy roast chicken and make sure to save the carcass and all the cooked onion and lemon for overnight slow cooker chicken stock!