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Roast a Chicken

Roasting a whole chicken is actually one of the best and easiest ways to cook it. Our Everyday Roast Chicken recipe is a kitchen sink of ingredients and no matter what combination you use, the result is moist, delicious chicken.

Everyday Roast Chicken

Prep Time: 10-15 minutes
Cook Time: 22 +/- minutes per pound (Internal breast temp of 170 plus 10-15 minutes resting time)
Skill Level: Easy


  • 1 Whole Chicken (4-5 lbs)
  • Rosemary, Thyme, Sage (any combination of fresh or dry)
  • Garlic 
  • Lemon or Lime
  • Olive Oil
  • Kosher Salt
  • Pepper


  1. Use fresh and/or dried herbs to make a paste. We recommend fresh rosemary with a touch of dried thyme and sage, however we often use any combination of fresh and dried herbs. Remember, dried herbs have a stronger concentration of flavor.
  2. Chop fresh herbs and add to 1/2 cup olive oil. If using fresh herbs, total will be approximately 1 1/2 tablespoons. When using dry herbs, use approximately 1/2 teaspoon each. We recommend approximately 1 tablespoon fresh rosemary to 1/2 teaspoon dried thyme and/or sage. Add 3 cloves crushed garlic (we used a press), Squeeze 1/4 lemon or lime (no seeds), 1/2 tablespoon kosher salt and 1 teaspoon pepper. Adjust ingredients to taste. Stir to combine.
  3. Prepare your chicken. Remove giblet bag from internal cavity. Rinse and dry your chicken.
  4. Carefully slip your hand under the skin of the chicken breast. Try not to make holes in the skin. The skin should easily separate from the breast. Add the paste under and over the chicken. Try to put some of the paste all around the inside of the chicken including breast, thighs and legs.
  5. In the cavity, place a handful of any leftover fresh herbs (rosemary, thyme or sage), 1/2 a lemon or lime plus the used lemon rind and a few cloves of garlic.
  6. Place the chicken on the rack of a roasting plan.
  7. Cook for 20-23 minutes per pound, until internal temperature reaches 170 F in the breast. Remove and rest for 10 minutes. The skin will be crisp and the chicken will be tender.

Cut up your chicken.

CD Timesaver: Make the chicken ahead on a Sunday or weeknight and have a quick dinner or picnic of cold chicken the next day.

My Creative Dish

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