Oven roasted chicken

I have been trying to master the art of roasting a chicken for some time and even if I cannot say I got it down, I am getting better at it. Yesterday my chicken was pretty darn good, not perfect (everything can be always improved), but I think I got the fundamentals down.

Oven roasted chicken

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Yield: 4 Servings


  • 1 Chicken
  • Salt
  • Pepper
  • Herbs
  • Olive Oil


  1. First take the chicken, pat it dry using a paper towel and rub it outside and inside with generous amounts of salt, pepper and your favorite herb(s). I usually go for rosemary, but you can use thyme, sage, oregano, just to name a few. Now rub a bit of oil on the skin of the chicken, one or two table spoons should be more than enough.
  2. If you like it, you can also put a quartered lemon and/or garlic cloves inside the abdominal cavity of the bird for some additional flavoring. Preheat the oven at 450F and once the oven reaches the right temperature place your chicken in the oven. Let it cook for 90 minutes. When you take it out the skin of the chicken should be crispy and the meat should fall off the bone.
  3. Sometimes I add vegetables (e.g., pearl onions, potatoes, sweet potatoes and similar) 45 to 30 minutes before the chicken is ready. They make for a nice quick side and you don't even need to wash another pan to make them! Note they will basically cook in the fats and water coming from the chicken, so don't add any other oil and don't expect them to turn out as crispy as they would if you were baking them in a separate oven dish.
  4. Anyway, I think the secret for a nice chicken is the oven temperature. As of now, I am positive that 450F is what you need to get the skin crispy and the meat juicy... Hope it works for you too....

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