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Stupid Simple Roast Chicken

Stupid Simple Roast Chicken

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Elliott

This is so easy it's stupid.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1085 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
  3. Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
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Reviews

Baking Nana
138
10/4/2012

What can I say - straight forward crispy skin and moist and tender meat. One tip - rinse the chicken and then set it upright to drain and dry - even in the refrigerator for several hours or at least for 30 minutes room temp. You will be surprised at how much water drains out. The salt really makes for a great crispy skin. Thanks for a no fuss recipe.

WSBLEND
115
10/28/2012

Hmmm.....I would give this 3 stars as far as "taste" goes and probably 5 stars as far as tenderness. The recipe doesn't clarify how much salt I was supposed to use....I think I ended up using about 1.5 to 2 teaspoons. There just wasn't much flavor....and I don't equate saltiness with flavor anyway. The tenderness was superb. And the "stupid simple" definitely had me intrigued.

draughnqueenbee
89
9/11/2012

I haven"t tried this yet but it sounds delicious and super easy. The kosher salt will make it tender and melt-in-your mouth delicious. I will probably let it sit in the 'fridge after I rub the salt in for an h