Weeknight Roast Chicken

by Giada

Prep Time

5 minutes

Cook Time

190 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

Weeknight Roast Chicken

Name: Weeknight Roast Chicken
Prep time: 5 min
Cook time: 3 h 10 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 1 3 pound whole chicken; 2 1/4 teaspoons kosher salt; 5 sprigs rosemary; 1/2 bunch of thyme; 1 lemon (halved); 10 pumps PAM extra virgin olive oil Spray Pump; 1/4 teaspoon freshly ground black pepper

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Weeknight Roast Chicken

Servings

6

Prep Time

5 minutes

Cook Time

190 minutes

Calories

0

Author:

Giada De Laurentiis

Ingredients

1 3 pound whole chicken
2 1/4 teaspoons kosher salt
5 sprigs rosemary
1/2 bunch of thyme
1 lemon (halved)
10 pumps PAM extra virgin olive oil Spray Pump
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 400 degrees F.
Season the chicken inside and out with the salt. Fill the cavity with the rosemary, thyme and both halves of the lemon. Tie the legs together crossing the ankles. Mist the outside of the chicken with the PAM cooking spray pump and season the outside with the black pepper.
Place the chicken in an oven proof skillet or roasting pan. Roast in the preheated oven for 1 hour and 10 minutes, rotating half way through, until an instant read thermometer inserted in the thickest part of the thigh comes out at 160 degrees F. Allow the chicken to rest for 15 minutes before carving. Serve with any pan juices at the bottom of the pan.