Chick Farm Recipe Collection
Roast Chicken
Roast Chicken

This is our "go-to" method for a simple but delicious roast chicken dinner. It's a very basic recipe that lends itself to all sorts of variations, such as seasoning with rosemary, tarragon, or other herbs.

One whole chicken
Salt
Garlic cloves or an orange or lemon (optional)
Olive oil or melted butter (optional)

Heat oven to 325 degrees. If giblets are included, remove them from cavity of bird and reserve for another use. Rinse the chicken, drain well, and pat the exterior dry. Using skewer or sharp fork, poke a few holes in the fat deposits on the sides of the breasts and on the thighs. Sprinkle salt in cavity of bird. Place a couple of garlic cloves or a cut orange or lemon in cavity of bird for seasoning, if desired. (We usually use garlic.) If desired, brush exterior of bird with oil or melted butter. (We usually skip this step.)

Place chicken breast side down on rack in roasting pan. Place pan in oven and cook chicken for one hour. Remove pan from oven and increase oven temperature to 400 degrees. Using a clean dish towel, carefully flip bird over onto its back. If desired, baste bird with pan drippings. Return pan to oven and continue cooking until internal temperature of breast is 175 degrees. Length of time will depend on size of bird, but you can figure on an hour or so for a 4-5 lb bird.