One-Step Roast Chicken

Once you’ve mastered the basic skill of roasting chicken, you may want to try a few creative variations, such as placing lemon slices underneath the skin.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 6


  • 1 fryer chicken (3½ lbs.)
  • 1½ Tbsp. olive oil
  • 2 tsp. chopped fresh rosemary, plus 2 sprigs for roasting
  • 2 tsp. chopped fresh thyme
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper


  • Preheat the oven to 375°F.
  • Rinse the chicken under cold running water and pat dry. Rub the olive oil, chopped rosemary, thyme, salt and pepper over the chicken. Place the chicken on the rack in a shallow roasting pan. Add rosemary sprigs and ½ cup water.
  • Bake for 1 hour or until the juices run clear when the chicken is pricked with a fork. If checking doneness with a meat thermometer, the internal temperature of the chicken should be 175° at the thickest part of the thigh.
  • Let rest for 5-10 minutes before slicing.