Easy Roasted Chicken

February 3, 2014
Easy Roasted Chicken

Author Notes: This roast chicken is great the day of, or as leftovers in salads, stirfries, or a chicken pot pie. Lauren Broidy

Serves: 6


  • 1 whole chicken
  • 2 yellow onions
  • 1 bulb of garlic
  • 3 yukon gold potatoes, large dice
  • 1 lemon
  • 1 bunch of thyme
  • 3 tablespoons of extra virgin olive oil
In This Recipe


  1. Preheat your oven to 425 degrees.
  2. Clean your chicken of the giblets and pinfeather. Pat dry with paper towels.
  3. Slice one of the onions and largely the potatoes and place at the bottom of the roasting pan. Place the chicken on top of the vegetables.
  4. Quarter the lemon and the other onion and place inside the chicken. Slice the garlic bulb, skin on, crosswise and put in the cavity of the chicken.
  5. In a small bowl, mix the olive oil and the thyme leaves. Rub all over the chicken. Sprinkle liberally with salt and pepper.
  6. Roast for 1 1/2 hours, until the chicken is cooked through. Remove the chicken from the oven and cook the vegetables for another 10-15 minutes. Allow the chicken to rest for 20 minutes before carving.

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