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Roast Chicken

Submitted by: JustRightMenus


A plump young bird 3 lb and up is good for roasting.

Categories: chicken, easy, healthy

From the kitchen of:

Rachel Brown


1 whole chicken

1 small apple, quartered and cored

1/2 an onion, cut into a few chunks

2 TB olive oil


A mixture of spices - you can use lemon pepper, sage and black pepper OR rosemary OR oregano, basil, and thyme, whatever you'd like.

Here's what I typically use: 

1 clove garlic

1 tsp. rosemary

1/8 tsp. black pepper or lemon pepper

1/4 tsp. salt


Preheat oven to 350°.

Rinse the bird inside and out - be sure to remove any packets of innards that were packaged with the chicken - and dry w/ papertowels.

Mix together your spices and olive oil. Rub this mixture under the chicken's skin anywhere you can - that way, you'll still get a lot of the spices even if you remove the skin to eat your chicken. Rub the spices all over the chicken, inside and out.

Jumble your apple and onion together, and place them inside the chicken.

Lay the bird breast down in a roasting pan (or any other oven-safe pan it will fit in!). If you had apple or onion pieces that would not fit inside the bird, tuck them under the legs & wings.

Roast for 20 minutes per pound.

You can tell when the chicken is done by inserting a meat thermometer in the thick area where the leg and thigh connect. It should register at 170 degrees.

Cover the chicken with tinfoil and let it stand for 10-15 minutes before carving.