Roast Chicken

Total Time:
1 hr 40 min
10 min
10 min
1 hr 20 min

6 servings

  • 6 to 7 pound chicken
  • 1 large onion or lemon
  • 2 cloves garlic, minced
  • Salt and pepper
  • Easy Pan Gravy:
  • Juice and oil of roasted chicken
  • 1 cup canned chicken stock
  • Salt and pepper

Preheat oven to 425 degrees F. Remove giblet bag from cavity. Rinse chicken and pat dry. Stuff the chicken cavity with peeled onion or split lemon. Rub skin with minced garlic, salt and pepper. Roast in oven for approximately 10 minutes per pound, until juices run clear. The temperature of chicken should reach approximately 160 degrees. Let chicken sit to allow juices to reabsorb. Carve and serve.

Easy Pan Gravy:

Remove grease from the roasting pan using a large spoon, but leave brown bits and juices. On stove-top place pan over medium heat. Add chicken stock. Scrape up bits and bring to a simmer. Season and serve with carved chicken

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    Easy to make and tastes great!
    I can't believe how simple this is for how good it tastes. I used a 1/2 of a red onion (which I had to quarter..well eighth technically b/c it would fit in the cavity of a six lb. chicken ??) and doubled the garlic as we are huge garlic lovers. This was super simple and really really good! I have never sat there and eaten pieces right off the chicken! Very moist as well!
    I felt that it did not have much flavor. it was juicy not dry, and it was extremely inexpensive. but it was lacking something more.
    You must try this recipe, anyone can make this. So easy and taste great!
    this roast chicken was sooo easy to make and tasted so good!! and this was my first time roasting a chicken! it turned out great
    My daughter loves this chicken recipe. I ask her what she wants for dinner, & @ least 2 times a week she asks for "Computer Roast Chicken".
    I'm just about to throw my cook books away & only use this site!
    this was the most adaptable recipe I've ever found. You can interchange any herbs you have on hand, replace the lemon with onion, or any substitution you may want to do. The fact that the chicken rests on top of the onions keeps them moist and juicy and the pan gravy is fantastic as is, no need to thicken.
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