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Poultry in a black roasting pan with a halved lemon and rosemary sprig
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5 from 1 vote

Oven-Roasted Chicken Recipe

This oven-roasted chicken recipe uses simple ingredients and minimal prep time, and is totally fool-proof. The whole family will love this one!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Chicken and Turkey Recipes
Cuisine: American
Servings: 6 servings
Calories: 276kcal
Author: Cassie Johnston

Ingredients

  • 1 roasting chicken
  • 1 lemon halved
  • 2 sprigs of rosemary
  • ½ teaspoon coarse ground sea salt

Instructions

  • Preheat oven to 350°F. Place a roasting rack in a roasting pan, or rest a cooling rack on a baking sheet or large baking dish. Set aside.
  • Remove any giblets from the chicken (if there are any) and wash the bird inside and out, pat dry with paper towels.
  • Place the chicken, breast-side-down on the prepared pan. Place the lemon halves and rosemary sprigs into the chicken cavity. Sprinkle salt over the chicken.
  • Bake in preheated oven for 50-80 minutes, or until a thermometer reads 165°F when inserted in multiple fleshy parts of the chicken and all juices run clear. Remove from oven, cover with aluminum foil and let rest for at least 10 minutes before cutting.

Video

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 2g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 282mg | Potassium: 274mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1077IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 2mg
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