Plain & Simple Roast Chicken
They call it Blasted Chicken. I like it plain but you can insert a piece of lemon, garlic, or some herbs in the cavity before roasting. A cast iron pan works great but using a disposable foil broiling pan means no cleanup. Make sure your oven is fully preheated to 450 - that takes about 1/2 hour. - Jenny Jones
- one 3 1/2 pound chicken
- salt & pepper
- Preheat oven to 450° F. If using a cast iron pan, place pan in the cold oven and preheat the pan along with the oven.
- Bring chicken to room temperature and pat dry inside and out.
- Season inside and out with salt & pepper. Do not truss.
- Place on preheated cast iron pan or on a broiler pan, a disposable foil broiling pan placed on a baking sheet for stability, or on a rack in a roasting pan.
- Roast for about 45 minutes (around 12 minutes per pound) or until the internal temperature of the thigh measures 165°F.
- Pour juices out of the cavity and remove chicken to a warm plate. Cover with a foil tent (to keep it warm) and let the chicken rest at least 15 minutes.
- To serve, I remove the skin and pull the tender meat apart into pieces.
Best Roasted Chicken Ever…but…
This was the best roasted chicken I have ever eaten! But, I had such a terrible grease splattering mess in the oven to clean up! I do not have a self cleaning oven. Lots of scrubbing to clean it out next day.
I’d like to be able to make this delicious chicken again but I won’t if I have that mess to clean up.
Love your recipes they are all so easy, videos have humor always enjoy you.
Thank you you have made my life much easier for me when cooking.
Jenny! I am new to your site. Everything I make is ? I recently used three of your recipes and invited on different times one couple over for dinner. Everyone asks for your recipes!! I am so happy to share the joy!!!! ?
Request a recipe for Buffalo chicken wings please
Again a simple Old Texas recipe.
I made this a few days ago, cooking a Cornish Game Hen, (which may or may not be female) for an added level of delicious.
I am not a fan of commercial turkeys, but if I have to cook one, this is my method.
I was delighted to my fingertips to find your videos on you tube. Thanks for teaching us. I have taught painting to my adult painters who became my friends. I appreciate your devotion. ❤️
I’ve usually baked chicken & turkey breast side down. Do you do that with this method?
I Also cook My Whole Chicken and Turkeys ? Breast side down it comes out so moist and juicy and delicious ?
Have tried many of your recipes and love them, so does my husband. What I like is that they are simple ingredients of which we already have in the house, no running out for special seasonings, etc. Love your recipes, videos, and especially your humor and graciousness. God bless you. Smarczne!!
Great simple recipe! Yum!
Hi Jenny, love all your great recipes. You have such a fun way of showing how to make great, healthy dishes. Just cannot stop making the no knead bread. I have even made it with dried apricots, raisins and cinnamon, yum. Keep up the good work.
you are the best !!!!
April 28,2017 at 4.35pm
Thanks Jenny,for all your receips,You are awesome…?
The only difference I do is to cut the chix along each side of the backbone, spread the sides slightly apart and place a ball of alum foil inside, to transfer heat while lifting the meat up/away from the pan. It also makes it easier to salt & pepper.
I’d love to know where you find a 3-1/2 lb. chicken…the ones I see in the supermarket are hardly ever under five lbs. Yet all roast chicken recipes call for a smaller one.
I happen to see them at Sprouts market.
why dont you try cutting the chicken down the center,or quartering it,then roast it in the oven? it works.
Jennie, it doesn’t have to be your recipes. Ask for recipes or look up other peoples recipes from various cook books, then add your twist to it. We all do that. Test it and then share with us. We love getting your Emails and we’d love seeing your videos again. Think about it. We love you and watching you cook and using your recipes. You are always an inspiration for us.
You are so right…It was Jenny’s personality and easy bread recipes that got me hooked! I would’ve so disappointed if there weren’t more recipes and video.
Jenny, I appreciate your recipes and enjoy your videos so much! Thank you for sharing your talent and sense of fun.
What?!! Out of recipes?! You?! Really?! ?
Just kidding, I totally understand, but LUCKY US, we do have a ton to choose from on your blog. ? There’s a lot there that you made and shared with us, THANK YOU!!!
I plan on picking many more of your recipes to make for me and my hubby. I wish you all the best Jenny!!! Maybe some “food-brain-storming” will come to you soon. I always look in my in-box to see if you sent anything out, but I’ll patiently wait, there’s no rushing a genius. ?
Have a GREAT day Jenny!!
Jenny, I understand if you want to shift your focus. I hope cooking calls you back again. I will miss the entire presentation – the musical voice, the encouragement, the neighborliness as well as your cooking skills.
Love, love you…..loved your talk show, and love your recipes.
But I can give you some of my recipes, you test, fix, make them your own, and
A wonderful recipe. Thanks.
I have only “found” you recently. I believe you could put older recipes on here and many of us will think they are new.
I hope you are well, and able to share more with us. God bless you.
Oh yes I agree Alma. Please Jenny, just start over from recipe #1 and you will make so many people happy. I am a newbie as well. We love you Jenny!
I am so thrilled I found you and your recipes.Had always enjoyed you on tv and then you disappeared!Your recipes are so clear and easy to follow..even at 67…I can keep up!Hope you keep this up!
At any age these recipes are easy to follow. In fact, the more experience one has, the easier it will be to follow Jenny’s recipes!
Your right about any age Imy a little kid and I’ve been using her recipes since it was 10
Jenny, for some reason roasted chicken doesn’t ever come out right. This chicken recipe is so simple I don’t think even I could screw it up!
I always cook my whole chicken or turkey, breast side down for 1 hour. I do this with breast only meat.The juices go to the breast and it always comes out tender and juicy. Turn it with the breast side up and finish the cooking time for the weight of the meat. Nothing else fancy, the flavor comes from the meat itself. Or use your favorite seasonings.
I also like to roast a full chicken breast-side down first for an hour, then flip it over to continue cooking until the meat reaches 165 degrees Fahrenheit. Then let it rest on the counter under a loose tent of foil to allow the juices to settle back into the meat.
This is such an easy Recipe! The chicken was so moist and tender…not to mention delish!!!! Thank you, Jenny! Love your posts!
You’re never too old to learn. I am 72 and still learning new things about cooking. I love it that I found you when I was looking for a recipe a couple years ago because your recipes are so simple and always come out so wonderful. I loved your show way back and you still have that great sense of humor in your videos. You are a wonderful teacher. Thanks so much for all of your help.
Thanks to you Jenny I finally tried making the cinnamon raisin braided bread 4 times now. Also after 20 years, I caved in and made pierogi. Delicious! Your tutorials have helped me tremendously in making these.
I also remember seeing you on TV when you did your talk show. I’m so happy I came across your website. You have a good way of teaching, Take care. Thank you and hope to hear from you again.
Thanks a lot .You are the best.
Thank you for this recipe. I will try it soon.
I miss your videos.
Have you tried your roast chicken on the beer can roasting method that uses a bundt pan with the tower hold covered with foil?
Your posts and recipes are the best! My kind of cooking.
I very much enjoy your how-to videos, and have learned from them on your site. Many of your recipes are in my file.
I hope you are doing well, and look forward to your posts when you can.
Thanks Jenny, you have given me the confidence needed to become a pretty cook. Thanks for all of your recipes and help. You truly are wonderful!
We will miss you if we don’t hear from you frequently. I love your recipes and videos . I can see how it might take up a lot of your time though. Will look forward to those times when we do hear from you!
I agree with Beth….getting a new recipe from you makes my day! How did you know that I have a chicken in the freezer just waiting to be cooked? Hope you are feeling well and doing fine. Thank you for being a ‘teacher’ and ‘friend’. Bless you, Jenny! ?
Love all your recipes, please keep them coming.
Do you know how it “perks” up my day, to receive a recipe from you? So please continue when you can. Hope all is well with you. I will be doing two roasted chickens over the week-end. Love a simple good recipe! Thanks Jenny!
Thanks for your posts ? I usually go online to your website and pick up recipes and advice.
I think we could be soul cousins. Just your positive voice and fun while cooking gives a heart warming prescense in an otherwise quiet empty kitchen. I am what they call a golf widow and an empty nester. Yet I am very social and love getting out to the gymn. Don’t tell my gallery but first is cooking next is oil paint!