Easy Roasted Chicken

112 Ratings
  • 5 18
  • 4 17
  • 3 42
  • 2 32
  • 1 3

Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded chicken, shred before storing.

Everyday Food, June 2005

Gallery

Recipe Summary

prep:
10 mins
total:
1 hr
Servings:
4
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).

    Advertisement

  • Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

Advertisement

Reviews (1)

112 Ratings
  • 5 18
  • 4 17
  • 3 42
  • 2 32
  • 1 3
Martha Stewart Member
12/03/2011
This is the recipe that helped me overcome my fear of roasting chicken. Quick, easy, always crisp skin, moist meat and delicious. Add a halved lemon and fresh herbs and maybe some whole skinned garlic cloves inside, rub the outside with dry herbs along with the butter to add flavor.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/09/2022