Almost foolproof roasted chicken

Almost foolproof roasted chicken

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Everyone needs a go-to recipe for roasted chicken. You know the kind of recipe that you depend on that delivers every time. This is the kind of recipe that, once mastered, can evolve from the basic recipe to represent the cook, the seasons and the preferences of the family.

When the chicken is for guests, you can feel secure the main dish will be great and concentrate on innovative side dishes. When it's for a crazy weeknight, you can keep the chicken the focus and serve it with a fresh salad and a loaf of bread for a satisfying, kid-friendly dinner. And when the roast chicken recipe is in the 'fridge ready to go, you have enough chicken for quesadillas, chicken salad or even just late night picking.


  • 1 whole roaster chicken
  • 1 lemon, halved
  • 1 onion, halved
  • 1/4 cup balsamic vinegar
  • 1/4 cup apple cider or apple juice
  • Olive oil
  • Seasoned salt


  1. Preheat oven to 400 Fahrenheit.
  2. Rinse the chicken and pat dry. Place in a roasting pan.
  3. Squeeze the lemon halves over the chicken and place the halves, along with the onion halves in the cavity.
  4. Whisk together the vinegar and cider/juice and pour over the chicken. Then drizzle a little olive oil over the chicken and season with seasoned salt.
  5. Turn the chicken over so the breast side is down and place in the oven.
  6. Roast for 30 minutes. Turn the chicken over so the breast side is up, and continue to roast until the chicken is done, about 15 minutes per pound.
  7. Remove from oven, cover loosely with foil and let rest for 10 minutes before serving.

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