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This classic roast chicken turns out perfect every single time. Stuffed with lots of fresh lemon, rosemary, thyme, sage and seasoned with just salt and pepper. It's classic flavors at it's best.
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Classic Roast Chicken

This classic roast chicken turns out perfect every single time. Stuffed with lots of fresh lemon, rosemary, thyme, sage and seasoned simply with kosher salt and black pepper. It’s classic flavors at it’s best.
Prep Time20 minutes
Cook Time1 hour 25 minutes
Resting Time15 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Keyword: easy roast chicken, roast chicken
Servings: 4 servings
Author: Brandy O'Neill

Equipment

Ingredients

  • 5 pound whole chicken giblets removed
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 whole lemons quartered
  • 1 large sprig fresh sage
  • 1 large sprig fresh rosemary
  • 1 large sprig fresh thyme
  • ½ cup dry white wine

Instructions

  • Preheat oven to 450 degrees F.
  • Remove giblets from chicken and and pat the chicken dry. Add the chicken to a 5-7 quart Dutch oven.
  • Liberally sprinkle the inside and outside of the chicken cavity with kosher salt and pepper. Stuff the chicken with lemon and herbs.
  • Pour white wine into the bottom of the Dutch oven and add to oven.
  • Cook for 25 minutes at 450 degrees F and lower the temperature to 375 degrees F. Roast for 60 minutes or until a meat thermometer register 165 degrees F when tested into the middle of the thigh meat.
  • Let the chicken rest for 15 minutes before carving.

Nutrition

Serving: 1g | Calories: 612kcal | Carbohydrates: 1g | Protein: 51g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 204mg | Sodium: 774mg | Potassium: 547mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 403IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 3mg