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

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • 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.

  • 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 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.


Equipment: Kitchen string

Roasting Tips
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

Nutrition Facts

294.5 calories; protein 47.3g 95% DV; carbohydrates 1.4g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.4g; fat 9.8g 15% DV; saturated fat 2g 10% DV; cholesterol 150.4mg 50% DV; vitamin a iu 129IU 3% DV; vitamin c 1.7mg 3% DV; folate 18.1mcg 5% DV; calcium 30.5mg 3% DV; iron 2.5mg 14% DV; magnesium 55.5mg 20% DV; potassium 574.5mg 16% DV; sodium 464.8mg 19% DV; thiamin 0.2mg 17% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Super easy As easy as buying a rotisserie chicken from the supermarket! I've made this about 20 times and it's always moist and flavorful. Read More
Rating: 5 stars
Excellent receipe to make and so very tasty:) Love it! Read More
Rating: 5 stars
Beats store roasted chicken by a mile! WOW! Easy recipe for amazingly moist chicken. This is a keeper!!! Not sure if the herbs/onion/garlic inside the cavity flavor the meat but everything's ready to make a delicious chicken stock with the bones meat shreds and flavoring pieces. Pros: Moist white meat easy to prepare Read More