Roast Chicken

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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 15 min
  • Yield: 6 to 8 servings (about 6 cups shredded)
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1 6-pound roasting chicken, giblets removed

Kosher salt and freshly ground pepper

1 head garlic, halved crosswise

1 shallot, halved lengthwise

6 to 8 sprigs thyme

4 to 6 sprigs rosemary and/or sage

4 bay leaves 

1 lemon, halved

2 tablespoons vegetable oil


  1. Position a rack in the lowest part of the oven (remove the other racks); preheat to 450˚. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff the garlic, shallot, thyme, rosemary and/or sage, bay leaves and lemon into the cavity.
  2. Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the skin is golden brown and crisp and a thermometer inserted into the thigh registers 165˚, 1 hour 15 minutes to 1 hour 30 minutes. 
  3. Transfer the chicken to a rack set on a rimmed baking sheet and let rest at least 20 minutes before carving and shredding.