When you want a little elegance at dinner without all the fuss, this easy roasted chicken is a simple recipe for a Sunday dinner or any day of the week.
When making this recipe, be sure that the oven is at the correct temperature before you the chicken goes in. It is important to just leave it alone and let it roast.
I boil up some baby red potatoes and then add butter, salt, and pepper, for the perfect side dish and sprinkle some dried parsley on the chicken and potatoes for a splash of color right before serving. Easy and delicious.
I like to make this chicken for dinner one day and then use the leftover chicken for chicken salad. I will freeze the carcass for later or use it to make chicken stock or soup.
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Easy Roasted Chicken
Wash the chicken thoroughly inside and out with plain water. Make sure to remove the neck and giblets (if there are any inside the bird) you can save these for soup.
Pat the bird dry inside and out. You want to remove any excess moisture from the chicken.
Rub a small amount of olive oil all over the inside and outside of the chicken and sprinkle both the cavity and outside with a thin even layer of salt and pepper.
Truss the chicken, keeping the legs close to the breast.
Place the chicken in a roasting pan and put it in the preheated oven. Make sure the oven is to temperature before inserting.
Let the chicken cook undisturbed for about 50-60 minutes.
When the thigh temperature is 175º, the chicken is finished. When you take it out of the oven place the chicken on a carving board or platter and then add the 2 tbsp. of butter and herbs de provence in the roasting pan, mix well.
With a basting brush, cover the butter mixture over the chicken and let the chicken sit for 10-15 minutes before carving.
This Easy Roasted Chicken is organic, gluten free and dairy free.