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Cook: Classic Roasted Chicken


I have had a complex about Roast Chicken that stems from trying to cook a 6 pound bird with little to no cooking experience, about 2 weeks into blogging.  It was a disaster, it was messy, and it didn’t taste good.

That said, I was craving good roast chicken this week.  Not rotisserie chicken, although there’s nothing wrong with a good rotisserie chicken, no, I wanted a good, homemade roast chicken with potatoes.  Not knowing anyone who would drop everything and roast an entire bird for me, I decided to just go for it.


With very little thinking, I bought a chicken, seasoned it simply, threw some potatoes in the pan along with some onions and lemons, then stuck it in the oven and walked away.  90 minutes later I had a beautifully browned, crispy skinned, incredibly fragrant dinner.

And it couldn’t have required less effort.


I can’t tell you how excited I am to have this in my repertoire, and I can’t tell you how important it is for you to turn on your oven (I know!) and roast yourself a chicken.

Don’t think about it.  Don’t even think a bit about it!  Just season liberally and don’t forget about it in the oven–I mean it, that’s all you need to do.


Beautiful, fragrant, succulent, comforting roast chicken.

Here’s the recipe.

Classic Roast Chicken


  • 1 3-4 pound whole chicken, giblets and other odd bits removed and discarded
  • 1 pound red potatoes, quartered
  • 1 large onion, cut into wedges
  • 2 lemons, halved and juiced
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 400 degrees and arrange the cooking rack to the middle placement. Pat the chicken dry.  Season it all over with plenty of salt and pepper, including on the backside and inside the cavity.  Place it in the middle of a large roasting pan.
  2. Add potatoes and onions around the chicken.  Add a lemon half and a couple of wedges of onion into the inside of the cavity.  Drizzle the potatoes and onions with olive oil.  Drizzle olive oil on the chicken and brush it all over with a pastry brush so that the oil covers all of the skin.  Squeeze the lemon juice over everything, then throw the lemons in the roasting pan.
  3. Place roasting pan in the oven and roast for 90 minutes, or until the juices run clean. Tent with foil and let it rest for about 10 minutes before carving.
  4. Carve into pieces and serve right away with potatoes and onions.  I had coleslaw on the side because I love it in the summertime.

But wait!  Don’t discard those bones!  While you’re eating dinner, throw the bones, an onion, carrots, and celery along with a tablespoon of peppercorns into a big pot and cover with water.  Bring to a boil then reduce to a simmer and let simmer for a couple of hours.  Strain, season with salt, and, voila!  You have chicken stock.  2 dinners for the price of one.  You’re welcome.



4 thoughts on “Cook: Classic Roasted Chicken

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