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Roast Chicken

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Our benchmark dish for almost anything (and our favorite comfort food) is roast chicken. When we remodeled our kitchen, we took two raw chickens to the appliance store and cooked them in two different ovens...we selected the one that  produced the best roast chicken!

Servings: 4

Roast Chicken

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  • Roast Chicken
  • Roast Chicken
  • Roast Chicken
  • Roast Chicken


1 2- to 3-pound Farm-raised Chicken
Kosher Salt and Freshly Ground Pepper
Garlic Olive Oil
1 Lemon, juiced
Breton Sea Salt
Perfect Spice


  • Preheat the oven to 425°F convected. (if you have an oven that makes the calculation, you may have to set it at 450°F to get it to 425°F convected)
  • Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
  • Salt and pepper the cavity.  Spray the chicken lightly with garlic olive oil in an oil mister.  Squeeze the lemon over the chicken and stuff the lemon peel inside the chicken cavity.  Put the chicken on a vertical roaster; this helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
  • Now, salt the chicken—rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). Season to taste with Perfect Spice. When it's cooked, you should still be able to make out the salt and Perfect Spice baked onto the crisp skin.
  • Place the chicken in a roasting pan on a rack and, when the oven is up to temperature, put the chicken in the oven. I leave it alone. Roast it until a thermometer inserted in the breast reaches 165°F. Remove it from the oven and let it rest for 15 minutes on a cutting board.

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Per Serving: 503 Calories; 35g Fat (63.5% calories from fat); 43g Protein; 2g Carbohydrate; trace Dietary Fiber; 211mg Cholesterol; 165mg Sodium. Exchanges: 6 Lean Meat; 0 Fruit; 3 1/2 Fat.