There aren’t many things I can guarantee.

But I can guarantee this. If it’s Sunday, we’re making one of two things for dinner- fresh pasta or roast chicken. They’re both staples in our household and for good reason. They’re simple, they’re easy, they’re classic, they’re comforting. They aren’t fussy or pretentious, and they don’t require much, outside of pantry staples, and yet you still end up with a ridiculously delicious meal.

Outside of the basic roast chicken recipe itself, another reason why we love making this for Sunday dinners is the leftovers it provides for meals throughout the rest of the week. We use the meat in everything from salads to soups to tacos and enchiladas. And did I mention the broth you can get, too, from boiling the bones? This meal is truly the gift that keeps on giving. While this meal is great for everyone alike, I especially like recommending it for people who are busy and on a budget but still want to feed themselves and their families something nourishing and delicious. Here’s why- because, outside of the chicken, the ingredients are either pantry staples or things that are relatively easy and affordable. It takes almost no time to prepare. And for about an hour or so of cooking and work, you’re basically giving yourself anywhere from 3-5 meals. Also, I’m telling you, if you put enough butter and oil on the chicken {Shhh! That’s the secret to crispy skin!}, it’s basically next to impossible to mess up {yes, even for someone who normally only uses their oven to store things instead of cook them}.

I’ve said it before and I’ll say it again, if there is one thing everyone should know how to make it’s roast chicken. It’s basically fool-proof, it doesn’t require many ingredients, it’s good for those who are busy and those on a budget, it’s good for entertaining, it’s good if you want to impress, it’s good for leftovers, it’s good if you just want a good meal. I mean, unless you’re a vegan, you literally can’t go wrong with roast chicken.

Below, I’m sharing my foolproof, go-to roast chicken recipe along with notes and tips. I hope you enjoy this classic meal as much as we do!

INGREDIENTS

• 3-4 pound whole chicken

• 3-4 tablespoons butter and/or olive oil

• Salt + Pepper

OPTIONAL

• Garlic cloves

• Lemons

• Fresh herbs (thyme, rosemary, tarragon)

Preheat oven to 425 degrees.

Remove the giblets {if any} from the chicken. Then, thoroughly rinse the bird with warm water and use paper towels to pat dry. Place in a roasting pan or cast iron skillet.

If you’re only using butter, cut 2-3 tablespoons into tiny cubes, then evenly disperse the cubes around the chicken by either sliding them underneath the skin or gently cutting tiny slits in the skin then popping a cube into each slit. Rub the remaining butter on the outside of the entire chicken (you can also melt the butter then use a pastry brush to coat the skin).

If you're using only olive oil, generously drizzle the entire chicken with olive oil, then rub it into the skin.

If you’re using a mix of both, I suggest placing cubes of butter in the skin then coating the outside with olive oil. Regardless of what you use, just be sure to use a generous amount of it. There really is no such thing as too much butter or oil here. You see, it’s that generous amount of fat that allows the skin to get golden and crispy and the meat to stay juicy and tender. Trust me when I say you want all the butter!

If you’re using additional seasonings, now is the time to add them. You can do one, all or a mix, depending on what you have on hand.

If you’re using garlic- Place garlic cloves in the slits alongside the butter cubes and add a handful in the cavity.

If you’re using lemon- Juice an entire lemon all over the chicken, then add the lemon halves into the cavity.

If you’re using herbs- Sprinkle the top generously with fresh herbs, then add a handful into the cavity.

Then generously sprinkle the entire chicken with salt (you should be able to see the salt, you want it to be almost a bit of a crust) and some fresh ground pepper.

Bake until the meatiest part of the thigh reaches an internal temperature of 165 degrees. Depending on your oven and the size of the chicken this can take anywhere from 60 minutes to 90 minutes. I like to start checking the temperature after an hour and go from there. It’s important to not let it overcook as it will make the meat more dry.

Once it’s reached the appropriate temperature, remove from the oven and allow to cool for a few minutes before slicing and serving.

Once the chicken is cooled you can cover it with storage wrap, place it in the refrigerator and remove the meat you need as you need it. However, I prefer to remove all the meat, divide it into storage containers to be placed either in my refrigerator or freezer, then use the bones to make stock. If you’re not ready to make stock right away, simply place the bones in a ziplock bag and store them in the freezer until you’re ready.

NOTES

If you want to make this a one pan meal, toss some vegetables, such as carrots, potatoes, squash, onions and green beans, into the bottom of the roasting pan to cook alongside the chicken.