Easy Roast Chicken Recipe

Easy Roast Chicken Recipe

Use Chef Lisa Fontanesi’s easy step-by-step recipe for a guide to roasting the perfect chicken.

5 col

Tip: If you’re already roasting 1 chicken, why not roast 2 to have extra for leftovers? The shredded chicken can be frozen for future use!

(1) 3-5 pound chicken
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 small lemons
1/2 teaspoon olive oil (for rubbing)
Yellow or fingerling potatoes
Baby carrots



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  1. Preheat oven to 350 F. Wipe chicken thoroughly but gently with paper towels. Throw towels away.
  2. Season the chicken with lots of salt and pepper, both inside and out. Using light pressure, roll the lemons across a board with your hands to soften them up. Prick each lemon about 20 times with a toothpick, which allows the lemon juices to escape and reach the chicken more easily. Stuff the lemons into the chicken’s larger cavity. Rub the exterior of the chicken with olive oil. Using toothpicks or trussing string, close the cavity opening as best you can. Using kitchen twine, tie the chicken’s legs together at the ends
  3. Place the chicken breast-side down into a large (ungreased) roasting pan. Roast in the upper third of the oven for about 30 minutes. Turn chicken over so now the breast side is up. Add potatoes and baby carrots around chicken in pan. Roast for 30 more minutes
  4. Increase the oven temperature to 400 F and roast for 20 more minutes
  5. If you have one, use meat thermometer to check the internal temperature of the chicken. According to the USDA, chicken is considered cooked once internal temperature reaches 165 F
  6. Remove chicken from oven and let it rest for 5 to 10 minutes for juices to redistribute
  7. Carve and serve

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