Dinner & Lunch

Simple Whole Roasted Chicken


1 (4-lb.) whole fryer chicken
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 orange, cut into
4 pieces
1 small lemon, quartered
2 thyme sprigs
2 garlic cloves

How to Make It:

Preheat oven to 425°F. Rinse and dry chicken thoroughly with paper towels. Sprinkle inside and outside of chicken evenly with salt and pepper. Stuff chicken cavity with orange pieces, lemon quarters, thyme sprigs, and garlic cloves, and tie chicken legs together with kitchen twine. Place chicken on a lightly greased wire rack on a rimmed baking sheet. Roast chicken, rotating pan occasionally, until a meat thermometer inserted in thickest part of thigh registers 165°F to 170°F, 45 to 55 minutes. Let stand 10 minutes before serving.


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