Easy Oven Roasted Chicken
So, as you all know, I like a fancy ethnic dish just as much as the next gal. From Italian to Mexican to Korean, I’ve tried it all and mostly loved it.
But there’s also something to be said for a really simple meal. Like, for instance, a perfectly roasted chicken. No fancy ingredients, no complicated preparations…just your basic bird, cooked to a tender, golden-brown perfection, with just a sprinkling of herbs to bring out the flavor.
Now, a simple meal isn’t always easy to make. It takes technique to roast the perfect chicken, so that the dark meat is fully cooked and the breast isn’t dried out. But luckily for you, I’ve already figured out the easiest way to do it – so just follow the instructions, and your bird can come out perfect with very little work.
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Then just pair it with some potatoes and a simple veggie like steamed broccoli, and you’ve got a simple meal that’s simply delicious.
Easy Oven Roasted Chicken
(printable recipe at bottom of post)
INGREDIENTS:
1 (4lb) all natural roaster chicken
6 cloves of garlic, peeled
2-3 pieces of sage
4-6 sprigs of thyme
4 tablespoons of olive oil, divided
sea salt and pepper
optional: 1-2 lemons, cut in half and placed inside the chicken
DIRECTIONS:
1. In the bottom of an oven safe dish, we used a cast iron skillet for even heating, add 2 Tablespoons of oil, garlic, sage and thyme. If you are filling the cavity with lemons, do so now.(make sure to remove any in giblets before doing so.) Tie the bird’s legs together. Drizzle with the rest of the oil and sprinkle on the sea salt and pepper.
Place in a preheated oven at 400 degrees for 20 minutes.
2. Next, tent with tin foil and reduce heat to 375 degrees and cook until internal temp hits 160 to 165 degrees and all juices run clear. Plan for about 20 minutes per pound-but keep a close eye on yours to make sure it does not overcook.
3.
Allow the chicken to rest for about 10 minutes before cutting into it. We enjoyed this with steamed potatoes and broccoli.
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Corey, Darryl, Big D & Little D
EASY OVEN ROASTED CHICKEN
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Ingredients
- 1 4lb all natural roaster chicken
- 6 cloves of garlic peeled
- 2-3 pieces of sage
- 4-6 sprigs of thyme
- 4 tablespoons of olive oil divided
- sea salt and pepper
- optional: 1-2 lemons cut in half and placed inside the chicken
Instructions
- 1. In the bottom of an oven safe dish, we used a cast iron skillet for even heating, add 2 Tablespoons of oil, garlic, sage and thyme. If you are filling the cavity with lemons, do so now.(make sure to remove any in giblets before doing so.) Tie the bird's legs together. Drizzle with the rest of the oil and sprinkle on the sea salt and pepper. Place in a preheated oven at 400 degrees for 20 minutes.
- Next, tent with tin foil and reduce heat to 375 degrees and cook until internal temp hits 160 to 165 degrees and all juices run clear. Plan for about 20 minutes per pound-but keep a close eye on yours to make sure it does not overcook.
- 3. Allow the chicken to rest for about 10 minutes before cutting into it. We enjoyed this with steamed potatoes and broccoli.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Which brand of chicken do you use? The only kind I can find here is pre-injected w/sodium, & goodness knows what else! Which brand of chicken is ‘unenhanced’? I wish we had a “Whole Foods” store here. Your chicken recipe sounds scrumptious, but these ‘enhanced’ chickens I find here release their juices while roasting, and turn out dry. Any suggestions? Thanks 🙂