Simple Roasted Chicken

There is something very satisfying about roasting a chicken. It’s easy to do, makes the house smell wonderful, and takes me back to special dinners that we had as a kid.  Growing up in Australia, chicken was not something that we ate every day. It was quite expensive and therefore only eaten on special occasions. I’m making it today. It’s Sunday. It seems fitting.

This recipe is adapted from a roasting class that I took at Sur la Table. It’s really very easy and you can adapt it as necessary depending what you have on hand.

Simple Roasted Chicken

  • Servings: 4
  • Print


  • (3-4lb) roasting chicken.
  • 1 tsp salt and 1 tsp pepper.  Or substitute 2 tsp Wildtree California Style Garlic Pepper Blend
  • 1/2 apple, 1 orange, or one pear, depending what you have in the house
  • 6 cloves whole garlic, peeled
  • 3 sprigs thyme or some parsley
  • 3 sprigs rosemary or 1 tsp rosemary from a jar. If you don’t have rosemary, try whatever spice mix you have on hand. Lemon rosemary is good, so is Herbes de Provence.  IF you are substituting the Garlic Pepper Blend above, you can skip this.
  • 2 tablespoons Wildtree Natural Grapeseed Oil or other grapeseed oil.
  • Cooking spray.


Preheat the oven to 450F and grab a roasting pan, 2 small bowls, paper towels, and some foil. Mix the salt and pepper in one small bowl. Mix the apple/orange, garlic, thyme/parsley, and rosemary in the other small bowl.

Line the roasting pan with foil and spray with cooking spray.

Wash the chicken inside and out and pat dry with paper towels. Make sure to remove the giblets if they are included in a bag inside the chicken.

Stuff the cavity of the chicken with the apple/orange, garlic, thyme/parsley, and rosemary mixture that you created earlier.

Rub the outside of the chicken with the oil and then sprinkle with salt and pepper. You can do all the prep in the roasting pan. You can tie up the chicken using twine if you’d like. To do this, start by tying the legs together, then wrap the twine around the chicken to keep the wings in place. Sometimes I just tie the legs together to keep them from cooking too fast. Don’t use colored twine (think Bridget Jones and the blue soup).

Place the chicken in the roasting pan breast side down. Place the roasting pan in the oven and cook, uncovered for 45 minutes. Check the chicken from time to time to make sure it isn’t getting too brown.  If it is, simply take some foil and cover the chicken.

After 45 minutes, use tongs to turn the chicken over. Continue to roast for an additional 25-40 minutes until the breast meat registers 165F on a meat thermometer.

Remove the chicken from the oven, cover with foil, and let sit for 10-15 minutes. Remove the twine if you used it. Do not serve the stuffing ingredients. Those were used for flavoring only and to keep the chicken moist. Serve with your favorite side dish. It’s very easy to do roasted vegetables at the same time you are roasting the chicken.

Check out the following side dishes:

Roasted Butternut Squash and Brussels Sprouts

Roasted Turnips and Brussels Sprouts

Roasted Hasselback Rutabagas


9 thoughts on “Simple Roasted Chicken

  1. Your recipe directions are complete and concise and appropriate for any level cook! This one sounds really tasty, and flipping the chicken is necessary to not dry out the white meat, yet completely cook the dark meat.


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