Simplest Roast Chicken Ever


  • ¼ teaspoon freshly ground black pepper
  • Herbed Brown Rice Pilaf
  • 2 teaspoons chopped fresh herbs, such as chives, tarragon, and basil
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • ¾ teaspoon kosher salt, divided
  • 1 (4-pound) whole chicken

1. Preheat oven to 425°. 2. Remove and discard giblets and neck from chicken. Trim excess fat. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Sprinkle with 1/2 teaspoon salt and pepper. 3. Place chicken, breast side down, in a shallow roasting pan. Ba...

View full recipe at SpringPad


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