Ingredients
Chicken
- 1 whole chicken about 4½ lb (2 kg), completely thawed; giblets removed
- 1 tablespoon olive oil
- 1 teaspoon fine salt reduce if the chicken is pre-seasoned or injected with salt solution
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 lemon halved
Equipment
- 1 Shallow roasting pan with rack
- 1 Instant-read thermometer
- 1 Carving board and sharp knife
Instructions
- Heat the oven to 425°F (220°C). Remove the giblet packet from the thawed chicken. Do not rinse the bird. Pat it dry with paper towels, discard them, then wash your hands and clean any contacted surfaces.
- Set the chicken breast-side up on the rack in a shallow roasting pan. Rub with olive oil and sprinkle with salt, pepper and thyme. Tuck the wing tips behind the shoulders. Place the lemon halves beside the chicken in the pan; do not stuff the cavity.
- Roast uncovered for about 75–90 minutes, beginning temperature checks at 65 minutes. Insert an instant-read thermometer into the thickest breast and innermost thigh, avoiding bone; both must reach at least 165°F (74°C). Time varies with the bird and oven. If the skin darkens early, shield that area loosely with foil and keep cooking.
- Transfer to a clean carving board and rest for 15 minutes. Remove the legs, then the breasts, and slice the breast meat. Serve warm with the roasted lemon. Refrigerate remaining meat in shallow containers within 2 hours, or 1 hour above 90°F (32°C).
Nutrition
Calories: 380kcalProtein: 41gFat: 23g
Video
Notes
The cook time is an estimate; use 165°F (74°C) in both the thickest breast and innermost thigh as the safety endpoint. Estimated cost assumes a budget chicken at about US$1.54/lb, plus portions of lemon, oil and seasonings; actual prices vary. Nutrition is an approximate estimate for 150 g cooked chicken meat and skin plus one-sixth of the oil and seasonings, using USDA's roasted-chicken reference of 239 kcal per 100 g. It is not an exact analysis of your bird; the amount of skin, white or dark meat, cooking loss and retained oil change the result. Refrigerate leftovers at 40°F (4°C) or below for 3–4 days and reheat to 165°F (74°C). Video credit: Natashas Kitchen demonstrates whole-chicken oven roasting with butter and vegetables; this recipe uses olive oil, thyme and lemon and cooks the sides separately.