Simple Roast Chicken

Simple Roast Chicken

3 Reviews
From the EatingWell Kitchen

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 small onion, peeled and quartered
  • 3 cloves garlic, peeled and quartered
  • 3 sprigs fresh tarragon
  • 3 sprigs fresh thyme
  • 1 5-pound chicken, giblets removed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 3 oz. (without skin)
  • Per serving: 294 calories; 10 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 47 g protein; 18 mcg folate; 150 mg cholesterol; 0 g sugars; 0 g added sugars; 129 IU vitamin A; 2 mg vitamin C; 31 mg calcium; 3 mg iron; 465 mg sodium; 575 mg potassium
  • Nutrition Bonus: Zinc (19% daily value), Potassium (16% dv).
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

Reviews 3

May 22, 2013
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By: EatingWell User
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.
April 13, 2013
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By: EatingWell User
Excellent receipe to make and so very tasty:) Love it!
January 26, 2012
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By: dragosti2
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