Delicious roast chicken

Roast a whole chicken on Sunday, and you’ve got quick and tasty, nutritional lunches for the rest of the week!

  • 4 servings
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  1. Place oven rack in middle position. Preheat oven to 375°F (190°C).
  2. Mix butter, rosemary, and garlic in a bowl. Add salt and pepper.
  3. Loosen chicken skin from the flesh without tearing it and spread the mix between the skin and the flesh. Add salt and pepper.
  4. Spread vegetables in a roasting pan and place chicken on top. Add salt and pepper. Add chicken stock.
  5. Roast about 2 hours or until the meat thermometer inserted in a thigh (without touching the bone) reads 180°F (82°C). Place chicken and vegetables on a platter and keep warm. For a light, creamy gravy, skim fat from drippings and reduce by half. Add a drizzle of lemon juice and whisk in 2 tbsp. (30 ml) cold butter.
Chef's tip

For crispier chicken skin, pat the chicken dry before cooking and refrigerate about 3 hours. Don’t have time to wait 3 hours? Use a hair drier to speed the drying process!

Talk about a stylish bird!

Butterfly the chicken and marinate it in chimichurri sauce for 12 hours. Roast it in the oven or on the barbecue using the indirect heat method.