• Chef Nate

Simple Roast Chicken

A classic staple in any kitchen, is the versatile and cheap roast chicken. This was a big favorite of mine growing up, my mother would either pick one up from the butcher on the way home from school or have one already going in the oven, filling the apartment with such a delectable aroma.


Ingredients :



1 Whole chicken, giblet bag removed

4 cloves of garlic, unpeeled

3 onions

Salt and Pepper


Optional :


1 citrus (lemon, orange, lime), cut in half

1 Bundle of herbs (sage, rosemary, thyme, etc)



Method :


- Start by preheating your oven to 375-400 degrees Fahrenheit and line a roasting tray with parchment paper.


- Cut each of your onions in quarters, no need to peel them, arrange them together in the roasting tray, these will form a nice little trivet to raise the chicken. At this you should also throw in the contents of the giblet bag into the roasting tray as well.


- Place your chicken on the makeshift onion trivet, season generously with salt, pepper and a splash of olive oil.


- Stuff the crushed garlic and optional herbs and citrus into the open cavity of the chicken.


- Let it roast in the oven, for about 45 minutes to 1 hour, or until a thermometer reads 165 F inserted at the inner thigh. Let rest 20 minutes at least before carving.


This is one of my household staples, its like every other week we have a roast chicken. It's a great source of lean protein for those bothered by that sort of thing and most of all it tastes delicious. So before you go off an enjoy it yourself, i just have a few notes.


You can make this last, yes serving this at a dinner party is very impressive, if you live alone it's an opportunity for meal planning. So let's look at what you get from a chicken : 2 breasts, 2 leg & thighs, 2 wings and chicken back/carcass. If you're like me, you'll end up eating one of the thighs and legs the night you make it and who can resist freshly roasted, juicy dark meat. So you can use the rest for other meals, shredded breast meat goes really well in soups, not to mention chicken salad or even a salad with chicken on top. The wings are a great snack or supplement to your lunches. The carcass and all the bones are excellent for making your own chicken stock, Look at that, you're a step closer to soup!


Now don't throw out those onions or the drippings from the pan away, this is a great base for making a gravy the night of making it. Pop in some stock, wine, maybe a little jam for sweetness and reduce it down, then strain and thicken and you have made yourself a feast my friend.


However which way you'd like to enjoy it, this will be a welcome addition to your repertoire, supplying you with enough food to last a few days or more depending on how ravenous you are ( I almost always eat both the wings the night of, shhh don't tell anyone.)




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