This easy roast chicken recipe is seasoned with the delicious flavors of lemon and garlic. It's a simple whole chicken you can eat for a lovely dinner, or shred to use in other recipes.
Place the whole chicken on a cutting board, remove giblets, and pat dry with paper towels.
1 whole chicken
Season the entire chicken (inside and out) with salt, then sprinkle with pepper to taste.
3 teaspoons kosher salt, freshly ground black pepper
Place the chicken in an oven-safe skillet, preferably cast iron. Add lemon and garlic halves to the skillet, tucked next to the chicken.
1 lemon, 1 head of garlic
Pour the olive oil over the chicken and transfer the pan to the oven.
1/4 cup olive oil
Roast the chicken for 50 minutes, then start checking for doneness. Cut into the leg joint and look at the color of the juices--when done, the juices will be clear. If the juices are still pink, return to the oven for 5-10 minutes before checking again.
Let the roasted chicken rest in the skillet for 15 minutes before carving.
Video
Notes
Storage: Store carved roasted chicken in an airtight container in the refrigerator for 3 days, or freeze up to 3 months.