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Simple Roast Chicken

Course Main Dish
Prep Time 1 hour 10 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 45 minutes
Author Micha


  • 1 Whole Chicken. I recommend one in the 5-7 pound range
  • 1 onion peeled and halved
  • 4 Tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 Tablespoon dried parsley or 1/4 cup fresh minced parsley
  • 3 Tablespoons oil


  1. One hour before you are ready to cook set the chicken and the butter on the counter.
  2. Remove anything that is in the cavity of the chicken
  3. Preheat oven to 425 degrees
  4. In a small bowl combine the softened butter, salt, garlic powder, black pepper, and parsley. Spread underneath the skin on the breast and thigh.
  5. Place the onion in the cavity and tie drumsticks together using kitchen twine.
  6. Tuck wings under the chicken.
  7. Place chicken breast side up on a rack in a roasting pan.
  8. Brush or rub the oil over the chicken.
  9. Place in hot oven and cook for 15 minutes to brown the skin.
  10. Reduce heat to 350 and cook for 30 minute plus 7 minutes per pound. For example a 5 pound chicken would take about 65 minutes once you reduce the heat.
  11. Five minutes before the time is up check the temperature of the thigh meat with an instant read thermometer. If it is in the 165 -170 range remove the chicken. If not cook until it reaches that temperature.
  12. Let rest 20 minutes before carving.