Really, there is no easier (or healthier) way to prepare chicken than roasting. Literally, you can have a chicken in the oven in 10 minutes—come back in an hour and a half, and it’s done to perfection. Serve it as a main course, or use to make quick lunches during the week. This is my go-to, so easy recipe for perfect roast chicken.
Lemon Garlic Roast Chicken
1 (5 lb. – 6 lb.) whole chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
6 large cloves garlic, smashed
Olive oil
Remove giblets from chicken, rinse thoroughly, and dry inside and out with paper towels. Place chicken on large, foil-lined baking sheet (place chicken on a small rack if you have one). Liberally salt and pepper inside of chicken. Fill cavity with garlic and lemon. Tie legs together with cooking twine. Drizzle olive oil over chicken. Sprinkle liberally with salt and pepper. Tuck wings under to prevent burning. Place chicken in 425 degree oven and roast for 1 ½ - 1 3/4 hours or until juices run clear when cut between thigh/leg and breast. If chicken begins to brown too much while roasting, cover breast area with foil. Allow to rest for 20 minutes.
