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Roast Chicken

This is a go-to recipe in KIlKenney Kitchen. The easy cooking method produces a juicy, delicious chicken every time. I think it pays to get a good quality chicken in the recipe. I typically buy a few of them when they are on sale at my local coop or the farmer's market. I love to use my Lodge Cast Iron pan to roast a chicken, but any roasting pan works wonderfully. Roast an extra one and use it throughout the week.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

  • 1 4-5 pound whole chicken
  • 1 teaspoon olive oil
  • 1 large lemon
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat the oven to 400 degrees
  • Take the chicken out of the refrigerator about 30 minutes before cooking. Place it, breast side up, in a Cast Iron Skillet or other roasting pay and dry it off with a paper towel
  • Cut the lemon into large pieces. This is the perfect place for the less than beautiful lemons hiding in your refrigerator drawer.
  • Peel the garlic
  • Place the lemon pieces and whole garlic cloves into the cavity of the chicken. Feel free to add any herbs you like as well.
  • Grab your kitchen string (if you have some). I use it for a variety of recipes, so it's worth buying some next time you're at the grocery store. No worries if you don't' have it, the chicken will still be terrific.
  • Using a long piece of the kitchen string, tie the chicken legs together in front of the cavity. This will help the chicken to stay together and cook evenly.
  • Brush the chicken with the 1 tablespoon of olive oil
  • Sprinkle the chicken with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper
  • Roast the chicken for 50 minutes and check it. The chicken is done when it measures 156 degrees on a meat thermometer at the thickest part of the thigh, the legs and wings move loosely and the juices run clear. It will take between 50 minutes and an hour and a half depending on your oven and the size of the chicken.
  • Let the chicken rest for about 15 minutes before carving to let the juices absorb back into the meat
  • Share this delicious Roast Chicken along with your favorite side dishes like mashed potatoes or curry roasted cauliflower. It's always a hit with family and friends.