Dinner & Lunch

How to Make an Easy Roasted Chicken


  • 3-pound whole chicken
  • 4 tablespoons melted butter or oil
  • 4 cloves minced garlic
  • 3 teaspoons salt (1tsp for seasoning; 2 tsp to rub inside the chicken cavity)
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons chili powder
  • 2 fresh rosemary sprigs
  • ¾ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano      
  • 1 teaspoon lemon juice
  • 3 cloves peeled garlic
  • 2 lemons, sliced half


  • Take a whole, broiler-fryer chicken and empty the chicken cavity.
  • Dry the chicken surface thoroughly with paper towels. The dryness will add to the crisp of the chicken surface and keep the meat tender.
  • Rub the inside of the chicken cavity with 2 teaspoons of salt.
  • Place the chicken vertically on a shallow roasting pan with the breast side upwards.
  • Mix the melted butter and minced garlic and brush it generously on the chicken. You can substitute butter with oil.
  • Thoroughly rub any leftover minced garlic.
  • Prepare the roasted chicken seasoning by mixing 1 teaspoon of salt, 1 teaspoon of fresh ground black pepper, 2 teaspoons chili powder, ¾ teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and 1 teaspoon of lemon juice. Rub the seasoning on the erected chicken.
  • Place the chicken horizontally on a roasting pan and fill the cavity with 3 cloves of garlic, 2 fresh rosemary sprigs, and 2 lemons sliced into half. These will make the roasted chicken more aromatic and give extra flavor. Avoid stuffing the cavity with too many ingredients.
  • Tuck the wings under the body and tie the chicken legs together.
  • Preheat the oven at 400 F or 205C.
  • Bake the roast at 400 F for 15 minutes, then lower the heat to 375 F or 190 C.
  • It will take one hour or one and a half hours to cook the chicken until it is ready to serve.