Roasted Chicken

A simple, delicious and strikingly versatile dish.  Preparing it for a weeknight dinner makes the ordinary special.  Preparing it for guests makes the special become memorable.

This particular recipe yields an extra-crispy skin because of the initial high heat, dry rub, and olive oil.

You can also make this dish with game hens if desired.


  • One chicken (~5 lbs)
  • Salt and pepper
  • Tarragon (fresh or dried)
  • Olive Oil


  • Preheat oven to 400 degrees
  • Pat chicken (thawed and body cavity emptied at this point) dry
  • Reach beneath the skin on the breast.  Dry rub with salt, pepper and tarragon to taste (I mean, don’t actually taste it, but season it as much as you like)
  • Rub skin (the exposed side) with a bit of olive oil
  • Place in roasting pan or 9″ x 13″ baking pan/dish
  • Insert into oven
  • Immediately reduce heat to 350 degrees
  • Bake for an hour or until chicken is done (165 degrees), serve

One response to “Roasted Chicken

  1. Pingback: Ladies’ Choice « Tenaciously Yours,

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