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20 minute dinner recipes

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Simple Roast Chicken


From EatingWell:  December 2005/January 2006

There's no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food.

8 servings | Active Time: 15 minutes | Total Time: 2 hours 20 minutes



  1. Preheat oven to 375°F.
  2. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
  3. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.


Per 3-ounce serving (without skin) : 180 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 64 mg Cholesterol; 1 g Carbohydrates; 21 g Protein; 0 g Fiber; 300 mg Sodium; 217 mg Potassium

Exchanges: 3 lean meat

Tips & Notes