Shelley Lindgren loves this succulent roast chicken for weeknight suppers because it’s super simple and because it goes beautifully with so many different kinds of wine.
Plus: Chicken Recipes
One 3 3/4-pound chicken
3 garlic cloves, halved
1 lemon, thinly sliced
2 basil sprigs
2 rosemary sprigs
2 oregano sprigs
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
How to Make It
Preheat the oven to 350°. Place the chicken in a flameproof roasting pan and fill the cavity with the garlic, lemon slices and herb sprigs. Truss the chicken. Drizzle with olive oil and season with salt and pepper.
Roast the chicken for 20 minutes. Lightly baste the chicken with more olive oil and roast for about 1 hour longer, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes. Carve the chicken and serve.
Roasted Yukon Gold potatoes and sautéed sugar snap peas.
Simple roast chicken is excellent with many wines, from a crisp white to a substantial red.
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