Roast Chicken

(from castro15’s recipe box)

Roast the chicken, then let rest at least 20 minutes. Carve the chicken. Remove the skin. Shred the meat and transfer to a large storage container.

Categories: Meals


  • 6 lb. roasting chicken, giblets removed
  • Kosher salt and black pepper
  • 1 head garlic, halved crosswise
  • 1 shallot, halved lengthwise
  • 6 to 8 sprigs thyme
  • 4 to 6 sprigs rosemary and/or sage
  • 4 bay leaves
  • 1 lemon, halved
  • 2 tbsp. vegetable oil


  1. Position a rack in the lowest part of the oven (remove the other racks); preheat to 450. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff the garlic, shallot, thyme, rosemary and/or sage, bay leaves and lemon into the cavity.

  2. Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4-5 minutes. Transfer the skillet to the oven and roast until the skin is golden brown and crisp and cooked through, 1 hour 15 minutes to 1 hour 30 minutes.

  3. Transfer the chicken to a rack set on a rimmed baking sheet and let rest at least 20 minutes before carving and shredding.

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