3 Step Roasted Chicken

3 step roasted chickenAfter eating my weight in chocolate this weekend from all of the Easter festivities and fun, J and I are back to healthy eating (and a few pieces of leftover chocolate when needed). Lately I’ve been following less recipes and instead have been making quick and easy dinners that I can just throw together with whatever is in the pantry and fridge. And lately I always try to have a whole chicken or two in the freezer.

Enter the roasted chicken.

Like many people, I was initially intimidated by the chicken roasting process. After all, some recipes require all sorts of complicated instructions from the tying of legs together, rubs, brines, stuffings and other complicated measures that make it seem like roasting a chicken is near rocket science. Thankfully it isn’t. And while I absolutely LOVE a brined chicken, I rarely plan far enough in advance for that.

Today I’m excited to give you the easiest, quickest way to roast a chicken. This seriously could be the easiest thing to make. Trust me! In fact, it’s so easy that you can finish it in just three steps. The finished chicken will be full of flavor with a golden crispy skin and moist and delicious meat. It’s so good that I think it might become my go-to entree for when we have friends over for dinner! Just add a side salad and you have a meal!

Are you ready?

What You’ll Need:Processed with VSCOcam with g3 preset

– defrosted whole chicken
– a lemon
– olive oil or butter
– salt and pepper
– fresh herbs of your choice — my favorite combo for chicken is rosemary and thyme
-cast-iron skillet or roasting pan

Get Cooking:

Step 1 – Prepare the chicken.

Processed with VSCOcam with g3 presetProcessed with VSCOcam with g3 preset Preheat your oven to 425° F. Take out your chicken, remove whatever is inside it (gizzards and usually a freshness packet – I just toss all of this), rinse the chicken inside and out and pat it dry. Place the chicken in a skillet or roasting pan and rub it generously all over with olive oil or butter. I like to separate the skin from the body with my fingers and try to rub some oil or butter in that in-between space as well. Sprinkle the chicken with a generous amount of salt and pepper inside and out, then stuff the insides with the lemon (cut into slices or wedges) and a bundle of fresh herbs. It’s ready to cook!

Step 2 – Quick roasting. The secret to a crispy but moist chicken is to start hot and then finish cooler. With your chicken all prepped and ready, place the skillet or roasting pan in the oven for 15 minutes at 425°F

Step 3 – Cook until done.

Processed with VSCOcam with g3 presetAfter your 15 minutes is up, turn the oven temperature down to 375°F and continue to cook your chicken for 45-60 minutes or until the internal temperature reaches 190°. Larger birds might take an extra 10-20 minutes. Remove from the oven and enjoy while it’s still warm!


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