Recipe source.

Ingredients

  • 1 whole chicken (4 to 5 lbs)
  • Olive oil or softened butter
  • 1 tablespoon salt
  • Black pepper
  • Lemon (optional)
  • Fresh herbs (like parsley, thyme, rosemary- optional)
  • Garlic cloves (optional)

Steps

  1. Preheat oven to 450°F
  2. Clean a work station (counter, sink, cutting board)
  3. Remove giblets- there may be a bag of giblets in your chicken. Reach in the cavity of the bird to remove. 
  4. Pat chicken dry with paper towels.
  5. Rub chicken with oil or butter.
  6. Sprinkle with salt and pepper.
  7. Place flavourings inside the chicken and truss (optional). If desired, stuff the cavity of the chicken with halved lemons, whole cloves of garlic, or herbs. This adds subtle flavour to the chicken. Tie the legs together with a piece of kitchen twine.
  8. Place the chicken, breast-side up, in the pan. Place the chicken breast-side up in a roasting pan, cast iron skillet, frying pan, baking dish, pie plate, or any other shallow ovenproof dish.
  9. Lower the heat to 400°F and roast for 60 minutes. Place the chicken in the oven. Immediately lower the oven temperature to 400°F. Set a timer for 60 minutes and let the chicken roast undisturbed.
  10. Check the chicken. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. If the chicken is not ready, continue roasting and checking every 10 minutes until it is done. Total roasting time will be between 1 and 1 1/2 hours — exact cooking time will depend on the size of the chicken.
  11. Transfer the chicken to a clean cutting board and let it rest for about 15 minutes. 
  12. Carve the chicken into the breasts, thighs, and drumsticks, and serve. Pick any remaining meat off the bones and save it for other meals.
  13.  Leftovers will keep for about 5 days in the refrigerator or can be frozen for up to 3 months.