What’s For Dinner? Oven Roasted Chicken

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Hey what’s for dinner you ask?  Always a fave in our house…good ol’ fashioned Oven Roasted Chicken!  There’s no other meal that feels so comforting to me…the smell, the taste…so good!  If you’ve never roasted a chicken don’t be afraid because it’s easier than you might think.  It’s not complicated and doesn’t take very long either. If it’s 4:00 in the afternoon you have time to throw a chicken in the oven.  Depending on the size you can have it on your table in around an hour and a half.  See…super easy!

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Oven Roasted Chicken:  How to Roast a Chicken {A Pretty Life}

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And one of the best parts is with a roasted chicken you really have 2 meals in one:  one night it’s roasted chicken for dinner, and the next night it’s soup!  I love to make Chicken Soup Stock with the leftovers, which you can use for Chicken Noodle Soup, Vietnamese Chicken Noodle Soup or any soup that requires chicken stock.  I love meals that do double duty!

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  • 1 roasting chicken - I usually buy small roasting chickens from Costco, and they usually weigh between 4-5 lbs.
  • olive oil
  • savoury herbs like rosemary, sage and thyme
  • salt & fresh ground pepper


  1. Rub the chicken with a couple tablespoons of olive oil.
  2. Sprinkle on your favourite savoury herbs. I like to use rosemary, sage, and thyme.
  3. Generously salt & pepper.
  4. Bake in a 350 degree oven for approximately 2 - 2 1/2 hours (or longer), this is for a small roaster chicken weighing about 4-5 lbs. Just make sure the internal temperature is between 160 - 165 degrees.

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I served this last night with Festive Onions, peas, and cinnamon yam bites!
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  1. Joanna, that chicken looks really delicious. There’s nothing better and more homey than a roast chciken dinner. I remember that ” I feel like chicken tonight” jingle. Funny.

  2. Small roasting chickens are delicious and yours looks awesome. Something that I found that makes them taste great and the fact that you like cooked onions is, cutting a whole onion into quarters and stuffing it inside the chicken. Once the chicken is done and you scoop the onions out, they honestly melt in your mouth because they take on such great flavor from the spices and the chicken.

  3. This looks amazing, but one question. Do you cover it or cook it uncovered?

  4. Hi Brenda! You cook it uncovered – it makes the skin nice and crispy!


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