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Stupid Simple Roast Chicken


"This is so easy it's stupid."
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1 h 25 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 6 servings (1 whole roasted chicken)


  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1085 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
  3. Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 78
  1. 87 Ratings

Most helpful positive review

What can I say - straight forward crispy skin and moist and tender meat. One tip - rinse the chicken and then set it upright to drain and dry - even in the refrigerator for several hours or at ...

Most helpful critical review

Sure, the chicken was delicious, but it certainly wasn't worth the mess.

Most helpful
Most positive
Least positive

What can I say - straight forward crispy skin and moist and tender meat. One tip - rinse the chicken and then set it upright to drain and dry - even in the refrigerator for several hours or at ...

Hmmm.....I would give this 3 stars as far as "taste" goes and probably 5 stars as far as tenderness. The recipe doesn't clarify how much salt I was supposed to use....I think I ended up using a...

I haven"t tried this yet but it sounds delicious and super easy. The kosher salt will make it tender and melt-in-your mouth delicious. I will probably let it sit in the 'fridge after I rub the s...

I have been roasting chickens for almost 30 years and this is the best method I've tried. I placed a local free-range chicken on a rack, and followed the instructions (only had half of a lemon ...

This was AWESOME! I made it tonight and tweaked it just slightly. When I sliced the lemon in half- I sqeezed the juice over the skin of the chicken and then put the halves in the cavity with a 1...

This was my first time cooking a whole chicken and it was fantastic! Instead of putting lemon halves inside I decided to do a bread stuffing (also a first for me). For the stuffing I used some l...

Elliot, thank you for submitting this recipe! It's so stupidly easy and so good!! Oh my gosh! So moist! I added pepper b/c I like it and butter to the cavity. Followed the roasting directions ex...

Rinse & let drain upright in fridge. Spread olive oil on skin, then coat with Kosher salt. Nice and crispy on the outside, juicy on the inside, and very easy to make!

I just love this recipe! It makes for an easy entree. The only thing I would include is to put about a cup of water in the roasting pan to reduce the amount smoke that can be produced cooking a...