Easy, No-Fuss Roasted Chicken is a step-by-step guide for preparing, roasting, and carving a whole chicken. No brining or basting makes this recipe even faster and easier.
Be sure to thaw your chicken 24 hours in advance. When ready to prepare, turn your oven
Rinse chicken, remove innards, and pat dry.
Strip the leaves off of one of the rosemary sprigs and chop it up finely.
In a bowl, combine softened butter, zest of two lemons, rosemary, and salt and pepper to taste.
Place chicken in a roasting pan. Surround it with chopped onion, carrot and potato.
With your fingers, smear the butter mixture all over the chicken. Use any extra to smear inside the cavity, or just season cavity with remaining rosemary, salt and pepper.
Cut the two lemons in half and place inside the cavity along with the remaining sprig of fresh rosemary (or 1 tsp dried rosemary).
Place the chicken into the oven and roast (uncovered) at 450 degrees F. for 10-15 minutes. Then reduce the temperature to 350 degrees F and roast for 20 minutes per pound, or until done. Skin should be golden brown and the juices should be sizzling and run clear.
If using a meat thermometer, cook the chicken to an internal temperature of 165 degrees F. Remember that the chicken will continue cooking once it's removed from the oven so if your thermometer is a few degrees below 165, that's ok because the internal temp may still increase a few degrees while it rests.
When your chicken is finished cooking, remove it from the oven and cover it loosely with a sheet of tinfoil.
Allow it to rest for about 10 minutes before carving to allow the juices to settle. If you cut it right away, the chicken will get tough and chewy.
Serve chicken with chicken gravy if desired.