Easy Roast Chicken

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 6
Author: Nutrition Squeezed


  • Whole chicken about 4lbs
  • 2 carrots rinsed and chopped
  • ½ onion chopped
  • 3 garlic cloves chopped
  • 1 lemon quartered
  • 1 tablespoon olive oil
  • 1 tablespoon dried rosemary or 3 fresh sprigs
  • 1 teaspoon thyme
  • salt and pepper


  • Preheat oven to 400 degrees
  • Remove chicken from packaging and pat dry with paper towel
  • Place chicken, breast side up, in a dutch oven or roasting pan
  • Surround chicken with chopped garlic, onion, carrot and lemon, stuffing a few pieces into the cavity
  • Tie chicken legs together using twine (optional)
  • Drizzle chicken with olive oil, using a brush to evenly distribute oil
  • Sprinkle with salt, pepper, rosemary and thyme
  • Place lid on dutch oven or cover roasting pan with aluminum foil
  • Place in center of oven and cook for 45 minutes
  • After 45 minutes, remove the cover/aluminum foil and cook for additional 15 minutes, until skin is crispy and brown
  • Using a meat thermometer placed into the breast and thigh, check that the chicken is 165 degress
  • Remove and let sit for 10 minutes before carving


You can keep (and eat) your chicken meat and bones in the fridge for up to five days before you’ll want to make the recipe from part two of this series, or toss it.

Recipe is from @nutritionsqueezed. To check out the full post and find more awesome recipes go here.