Simple Roast Chicken

I left you with quite the cliffhanger, eh?


Here’s the truth: I didn’t get a week’s worth of meals out of my chicken. But, I did enjoy one night of roast chicken, followed by a delicious Mexican chicken soup and simple chicken curry (recipes coming soon!).

I used to shy away from roasting a whole chicken because I was clueless when it came to carving the bird. For a great tutorial of how to carve a chicken, check out the video below (homeboy is kind of a bore but he knows what he’s doing).

Once the chicken cooled, I tore away every bit of meat and stored it in big plastic bag to use later in my other recipes. I then used the bones to make homemade chicken stock (it’s easier than it sounds if you follow a simple method like this). I used the stock later in the week to make Mexican chicken soup.


There are a lot of roast chicken recipes called “Engagement Chicken,” since word on the street is this is all it takes to get a man to marry you. I remember reading about “Engagement Chicken” in one of those God awful “women’s” magazines when I was much younger. But, I make no promises this chicken will get you hitched. I can only promise you will find yourself frantically shoveling crispy chicken skin into your mouth while your guests stare in horror.


Simple Roast Chicken
Prep time
Cook time
Total time
This is simply the blueprint for roasting a chicken. You can stuff your bird with any aromatic herbs or vegetables, like thyme, rosemary, sage, celery, carrots, etc. Let the chicken sit out of the fridge for at least 30 minutes before putting in the oven.
Serves: 6
  • 1 5-6 lb roasting chicken
  • 2 medium onions, cut into wedges
  • 6 cloves garlic, crushed (you can leave the skin on)
  • 1 lemon, cut in half
  • 2 tbsp butter, melted
  • Kosher salt
  • pepper
  1. Preheat oven to 425 degrees.
  2. Remove the giblets from the cavity. Rinse the chicken inside and out. Dry thoroughly with paper towels.
  3. Liberally season the inside of the chicken with salt and pepper. Stuff the garlic, lemon and half the onion wedges inside the cavity.
  4. Lay the rest of the onion in the bottom of a roasting pan. Tuck the wings under the chicken, then place on top of the onion.
  5. Coat chicken with melted butter. Sprinkle with lots of Kosher salt (about 1 tbsp) and pepper.
  6. Roast for 1.5 hours, until juices run clear when you cut between a leg and a thigh. To test doneness use a meat thermometer: breast temperature should read 180, and thigh should read 190.
  7. Cover chicken with aluminum foil and let it rest for 20 minutes.
  8. Carve and serve.



  1. says

    Hahaha! Finally, my curiosity has been sated! I am definitely going to do this soon so I can fill my muscles with tons of protein goodness and flex a lot in the mirror… Thanks Kerry! Good call on the stock, even if you didn’t get 5 meals, you were very thrifty w/ the bird!

  2. says

    Yummy! I have only made one successful roast chicken before {the other times, they came out SOGGY}, but actually have one frozen bird in the freezer now, I will have to use this.

  3. says

    You can (and should) pull the chicken at a lower temperature: 160° for the breast, 175° for the thighs then let it rest for 20 minutes before you start carving it.

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