Simple Roast Chicken

Photo by Jim Franco
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 429 calories
    • Fat 22 g
    • Sat Fat 5 g
    • Cholesterol 111 mg
    • Sodium 431 mg
    • Protein 37 g
    • Carbohydrate 20 g
    • Fiber 2 g


  1. Check 1 onion, sliced
  2. Check 1 3 1/2- to 4-pound chicken, giblets removed
  3. Check 1tablespoon olive or vegetable oil
  4. Check Kosher salt and black pepper
  5. Check 1 1/2pounds new potatoes, halved


  1. Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
  2. Scatter the potatoes around the chicken, drizzle with the remaining tablespoon of oil, and sprinkle with ½ teaspoon each salt and pepper.
  3. Roast, tossing the potatoes once, until a thermometer inserted into a thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving. Serve with the potatoes and onions.