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whole roast chicken with grilled lemon and fresh rosemary on a white platter on a black background

Whole Roasted Chicken

charred lemon, salsa verde

STARS

The "Little Black Dress" of dinner time: a whole chicken, just a whole chicken. Season it simply with lemon and herbs before roasting to juicy tenderness.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 50 minutes
Active Time:  10 minutes
Ingredients

Whole Roasted Chicken

  • 1 4 1/2-pound chicken
  • 2 tablespoons olive oil
  • 2 lemons: 1 juiced, 1 sliced into wedges
  • Salt and pepper

Salsa Verde

  • ½ cup parsley
  • 1 lemon, sliced
  • 4 sprigs rosemary, leaves picked from the stems
  • 2 tablespoons capers, drained
  • 1 garlic clove, minced
  • 3 anchovies in oil
  • 1 shallot, chopped
  • ½ cup olive oil
  • Salt and pepper to taste
Directions
1
Preheat the oven to 400°F.
2
Remove any giblets from inside the chicken, pat dry and arrange on a roasting pan. Rub with olive oil, salt pepper and lemon juice, including in the cavity. Roast for 90 minutes, or 20 minutes per pound, until cooked through, golden and juicy.
3
Add all of the salsa verde ingredients except the oil to a blender and purée until smooth. With the motor running, drizzle in the oil to emulsify. Season with salt and pepper. 
4
Let the chicken rest for 10 minutes before slicing and serving with salsa verde and lemon slices on the side.

Whole Roasted Chicken

charred lemon, salsa verde

STARS

The "Little Black Dress" of dinner time: a whole chicken, just a whole chicken. Season it simply with lemon and herbs before roasting to juicy tenderness.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 50 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Whole Roasted Chicken

  • 1 4 1/2-pound chicken
  • 2 tablespoons olive oil
  • 2 lemons: 1 juiced, 1 sliced into wedges
  • Salt and pepper

Salsa Verde

  • ½ cup parsley
  • 1 lemon, sliced
  • 4 sprigs rosemary, leaves picked from the stems
  • 2 tablespoons capers, drained
  • 1 garlic clove, minced
  • 3 anchovies in oil
  • 1 shallot, chopped
  • ½ cup olive oil
  • Salt and pepper to taste

Directions

1
Preheat the oven to 400°F.
2
Remove any giblets from inside the chicken, pat dry and arrange on a roasting pan. Rub with olive oil, salt pepper and lemon juice, including in the cavity. Roast for 90 minutes, or 20 minutes per pound, until cooked through, golden and juicy.
3
Add all of the salsa verde ingredients except the oil to a blender and purée until smooth. With the motor running, drizzle in the oil to emulsify. Season with salt and pepper. 
4
Let the chicken rest for 10 minutes before slicing and serving with salsa verde and lemon slices on the side.