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Sunday, December 28, 2014

Sunday Cooking: Easy Roast Chicken

Classics can be phenomenal when done right.  A simple roast chicken dish could be the best thing you ever eat.

-Joe Bastianich

One simple roast chicken is a classic and comforting dish that I think everyone should know how to cook.  In fact, it is one of the 'must learn before leaving home' dishes I will insist my sons perfect before they move out.  There are a few other 'must learns' but this one is the one that tops my list.  

Roast chicken can be simple or fancy but most assuredly will provide more than one night of suppers.  You will have the roast bird one night, leftovers on another and then turn the carcass into a lovely broth for a soup meal on yet another night.  It is one of the few meals that pleases everyone in my home whenever it is served.  I love how my husband's face totally lights up when I tell him it is ready for carving.  He sneaks quite a few bites during the process LOL.  

We raised some chickens this past summer specifically as meat birds.  It was an experience most certainly - especially getting them to the processor a couple of counties over from me.  I learned a lot and will be better at it this year.  I did get some lovely chickens for my freezer from the experience and I'm making a note to blog about that sometime soon.  :) 

Here is the very basic recipe.  Sometimes I change it up and use herbs, garlic, lemon or orange depending upon what I have in the pantry.  Often, I use just this basic one.  

Easy Roast Chicken
1 whole chicken
1 stick of butter softened

  • Preheat the oven to 425 degrees F. 
  • Unwrap the chicken from the wrapping and remove the neck and giblets from the inside. 
  • Pat the chicken dry with a paper towel. 
  • Rub the softened butter all over the chicken inside and out.  
  • Salt and pepper the chicken all over inside and out. 
  • Place the chicken in the pan or cast iron skillet. 
  • Put in the 425 degree oven and roast for 15 minutes. 
  • Leave the chicken in the oven and turn the temperature down to 375 degrees F.   
  • Let roast for about 1 hour more or until the temperature in the thigh reaches 165 degrees F.  I do recommend having a meat thermometer to check since chicken must absolutely be cooked thoroughly.  
  • Remove the chicken from the oven when done and place on your cutting surface - but do not start carving yet!  Let the chicken rest for about 15 minutes to allow the juices to redistribute.  
That's it, you just roasted a pretty tasty chicken!  What other dishes are 'must learns' at your home?  What will you be sure your children know how to cook before they move out?  I would love to see your comments....

Tomorrow is our day to #BeIntentional and Make Every Monday Matter where we are in week 6.  Hope to see you then! 

Peace be with you, 

Star Schipp  

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  1. I love roasted chicken. I have also salted the bird over night to make the skin extra crispy. Yum! This is going on the meal plan this week.

    1. I want the girls to know how to make cottage pie.

  2. Has anyone ever roasted a chicken on a bundt pan?