Image Alt

Pursuit of it All

Sunday Roast Chicken

Sunday Roast Chicken

Preparing and cooking an entire roast chicken seems daunting. I know.

The reality is this: IT’S SUPER EASY.

A good sized roast chicken can feed a dinner party crowd (or a large family). It can also work as dinner for two or four, and then leave you with great leftovers to be used during the week for things like casseroles, fajitas, sandwiches, salads and more.

If you’re frightened about ending up with raw chicken, do yourself a favor and buy one of these handy-dandy probe thermometers that can stay in while the chicken is roasting. It beeps when the meat reaches a safe temp. Brilliant!

Otherwise, the 20 minutes per pound rule, with a 425°F oven, generally works like a charm for me.

Sunday Roast Chicken

Mmm… Roast chicken…

There’s nothing that screams “COMFORT FOOD!!!” more than roast chicken, mashed potatoes and gravy. And who doesn’t need a little comfort food on a Sunday afternoon. Right?

Seriously—you need this recipe. Pin it. Save it. Print it. Keep it handy.

It’d also be wise to pin (or print and save, for you “old world” home cooks) this recipe for Overnight Slow Cooker Chicken Stock, because then you’ll never have to buy chicken broth again (and it’s really yummy).

Sunday Roast Chicken: crispy skin, and super tender and juicy. Feed a crowd, or save leftovers for other meals during the week!

And just because it’s “Sunday” roast chicken doesn’t mean you’re relegated to only making it on Sundays. This can also be a great weeknight meal, since the oven does all the work!

Sunday Roast Chicken
Recipe Type: Dinner
Author: Liza
Prep time:
Cook time:
Total time:
Serves: 4
Let the oven do all the work for this tender and juicy roast chicken with crispy skin!
  • 1 4-pound whole chicken, rinsed and patted dry (discard the giblets, or save them for gravy)
  • 1 stick salted butter, room temperature
  • 1 tablespoon sea salt
  • 1 teaspoon coarse black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 lemons, quartered
  • 1 medium onion, quartered
  • 1 head of garlic, halved
  • 2 tablespoons of lemon zest
  • 1 small bunch fresh parsley
  1. Preheat the oven to 425°F.
  2. Place the chicken on the rack of roasting pan that has been filled with 1/2″ of water. The water will serve two purposes: 1) to keep the drippings from burning as the chicken roasts, and 2) to make a great gravy base.
  3. Tuck the wings under the body of the chicken. Stuff the cavity with the lemon quarters, onions, garlic and parsley.
  4. Mix the butter, salt, pepper and lemon zest together in a small bowl. Gently slide your hand under the skin atop each breast to create two pockets. Spread 1/3 of the butter mixture under the skin on one side, then smooth it out by rubbing the top of the skin. Repeat with the second side.
  5. Spread the remaining butter mixture on top of the chicken, taking care to coat the drumsticks and sides of the chicken. Drizzle with olive oil, and sprinkle with a little more salt and pepper.
  6. Roast the chicken for about 60 minutes, or until the skin is crispy and the juices run clear. Temperature with an instant-read thermometer should read about 165°F when taken deeply in the thigh.
  7. Let the roast chicken rest for about 20 minutes before carving; its temperature will rise another 10-15°F, and the juices will settle into the meat.
If you want to roast a chicken that’s larger than 4 pounds, you can use the “20 minutes per pound” rule to determine how long you’ll need to cook the bird. Then keep an eye on an instant read thermometer OR a probe thermometer that can stay in while it’s roasting.

Liza is a self-proclaimed #wordnerd who loves getting sucked into whimsical novels and epic movies, frequently flying under the coolness radar with her laid-back, practical attitude towards life. A foodie at heart, Liza relishes the chance to both cook and eat. (She's not picky.) She’s on the hunt for the perfect mojito, inspiration for a third tattoo, and world peace. You can also find Liza sharpening her knives over at (a)Musing Foodie.

Post a Comment