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Roast Chicken

This roast chicken recipe from Hosea Rosenberg of Jax Fish House is used to make his delicious Paella.

  • Yield: Makes one 4- to 4 1/2-pound chicken

Source: The Martha Stewart Show, March 2009


  • 1 (4- to 4 1/2-pound) chicken, rinsed and patted dry
  • Coarse salt and freshly ground black pepper
  • 1/4 onion
  • 1/2 lemon
  • 2 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme


  1. Preheat oven to 400 degrees.

  2. Place chicken in a roasting pan. Season chicken inside and out with salt and pepper. Place onion, lemon, parsley, oregano, and thyme inside cavity of chicken; using kitchen twine, tie legs together to enclose.

  3. Transfer roasting pan to oven and roast until chicken is cooked through, about 1 hour.

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