Roasted Chicken


This is one of the most convenient and versatile proteins to have on hand, one of the easiest things to cook, and, yet, I have just recently begun making roasted chicken. Shame on me! It took me a while to try because I was intimidated and there was still some remnant of my past, college-aged, disgust with handling raw chicken. I think this is common, or I’ve at least known a few people who say the same thing.

In any event, this once feared task has become a regular in my kitchen and I want to share. My recipe is definitely basic, but it’s fast and easy to prepare, and, most importantly: it’s delicious!

Roasted Chicken:

Prep Time: 10-15 min

Cook Time: 45 min – 1 hr


  • 1 whole chicken
  • 4-6 cloves garlic, sliced lengthwise
  • sea salt
  • pepper
  • dried parsley
  • 1 lemon,¬†optional


  1. Preheat oven to 400 degrees F.
  2. Unwrap the chicken, remove the giblets and place chicken into roasting pan, breast side up. (If you cook with offal/organ meats, save the giblets!)
  3. Place your fingers under the skin on the breast side to separate it from the breast. Slide the garlic slices under the skin, and arrange in regular intervals.
  4. Generously salt and pepper the entire chicken.
  5. Sprinkle dried parsley over the breast side.
  6. If using lemon: slice in half and place into the cavity Рor Рthin slices arranged on top of the breast Рor Рwedges or slices places around the chicken in the roasting pan.
  7. Tie the legs together with twine or flavorless dental floss.
  8. Roast uncovered for 45 – 60 min or until the chicken is browned and crispy on top.

Note regarding the photo: I left out the veggies in this recipe because I was disappointed in how soft they came out; they were way too overcooked. This is the only photo I currently have of my roasted chicken, and may update when I get better ones!

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