A simple meal like roast chicken is so easy and comforting when the cupboard is bare.
All you need – besides the chicken of course – are basic seasonings, a hot oven or, if the weather is nice, an outdoor grill.
I don’t know why, but the thought of cooking a whole chicken (yes, with the bones!) can seem daunting to some cooks.
For instance, my mother hardly ever served roasted chicken when I was growing up – instead, it was saved for special occasions at a restaurant.
And I know how convenient it’d be to pick up a rotisserie chicken from the grocery store, but I have a problem with those.
By the time you get it home, the chicken has been stewing under a heat lamp for hours; dried out and overcooked.
I’ve been making a version of this chicken recipe for years. It’s simple, easy and classic.
To roast this chicken in an outdoor grill, prepare a gas or charcoal grill for indirect cooking:
On a gas grill, turn the two outside burners to medium and middle burner off.
For a charcoal grill, push the hot coals to either side of the grill, leaving the middle empty.
Place chicken breast up directly on the grill rack and roast 25 minutes. Turn the chicken and continue roasting 25-35 more minutes, or until temperature reaches 150F.
What’s the best roast chicken temperature?
First, if you don’t already have an inexpensive instant-read thermometer, please go get one! It’s a simple tool that will change your chicken-roasting life.
How to use an instant-read thermometer to test the temperature of roasted chicken
Insert the probe into the breast meat parallel with the rib bones (not touching them).
Look for a temperature of 150-155F. Keep in mind the chicken will continue to cook when you remove it from the oven or grill.
Sometimes we roast it on the grill, which produces an even better chicken with crisp, golden skin and a delicious smoky aroma.
The method is from Marcella Hazan’s Essentials of Classic Italian Cooking, a cookbook I consider an absolute necessity in the kitchen.
What to do with leftover roast chicken
- Make a chicken taco with some shredded chicken.
- Pile chunks on some crusty bread and make a panini with basil, goat cheese and slow roasted tomatoes.
- Mix shredded meat with homemade aioli or your favorite mayo. Add some chopped celery, green onion and parsley to make chicken salad.
- 1 3 1/2 – 4 pound chicken
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 lemon
- Optional seasonings, depending on what you have on hand:
- Handful of fresh herbs, such as rosemary, thyme, tarragon or
- One or two garlic cloves
- Heat the oven to 350 degrees.
- Put the chicken in a shallow roasting pan or casserole and pat the skin dry with paper towels.
- Mix together the salt and pepper in a small dish; season the chicken on all sides, rubbing over the skin into the cavity.
- Poke about a dozen holes in the lemon with a fork or a skewer and place in the cavity. Tuck the herbs and/or garlic in with the lemon, if using, and tie the legs together with a 12-inch-long piece of kitchen twine.
- Arrange the chicken breast side up and roast for 25 minutes. Turn the chicken over on its side and roast an additional 25 minutes.
- Raise the oven temperature to 425 degrees. Roast 10 more minutes, or until the skin is golden and juices run clear from the thigh when pierced with a fork.
- Remove from the oven and let rest 10 minutes before slicing or carving. Save the juices that run out and serve with the chicken.
To roast this chicken in an outdoor grill, prepare grill for indirect cooking and heat to medium-high. Place chicken directly on the grill rack and roast as described.
Amount Per Serving:Calories: 676 Total Fat: 40g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 284mg Sodium: 589mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 73g
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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