Golden Roast Chicken

Roast Chicken - Golden crispy skin with juicy tender meat makes a great meal any night of the week. My family loves it because it's delicious, I love it because it's easy and fast! |

This is an easy sure fire method of getting a moist and beautifully golden bird every time.  Serve this with a side of wild rice, carrots and broccoli.  I love to make this on a Monday and then make chicken salad if I have any left overs, which doesn’t happen very often. 🙂 |



  1. Preheat your oven to 450 degrees
  2. Pat the chicken dry with paper towels and discard the towels.
  3. Mix the butter, salt and chopped herbs together.  Breast side up, gently separate the skin from the breast and rub the paste in between careful not to remove the skin entirely.
  4. Coat the outside of the bird with olive oil.
  5. Put the lemon and parsley sprigs into the cavity and tie the legs together with the twine.
  6. Lay the whole carrots in the bottom of a roasting pan and place the chicken breast side up on top of the carrots.
  7. Roast (or bake) the chicken for 1 hour to 1 1/2 hours.  At the thickest part of the thigh, the thermometer should read 165 degrees when done and the juices should run clear.


Serve the roasted carrots with the chicken along with a side of wild rice or cous cous and a small Parmesan Garlic salad.  Enjoy!