Simple roast chicken from How to Cook Everything: Simple Recipes for Great Food (page 358) by Mark Bittman

  • thyme
  • whole chicken

  • EYB Comments

    Can substitute rosemary, marjoram, oregano, or sage for thyme. For variations see "Four simple ways to flavor roast chicken" on pg. 361.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rosemary, marjoram, oregano, or sage for thyme. For variations see "Four simple ways to flavor roast chicken" on pg. 361.

  • okmosa on January 13, 2022

    I don’t think the instruction to to turn done the oven to 325F is sound, or clear when to do it. My 4# chicken was not done and it was in the oven an hour. This recipe did not yield especially crispy skin either. I’ll try another roast chick recipe.

  • ashallen on October 14, 2019

    A fine, basic recipe for roast chicken and quite speedy. Turning the oven up to 500F, however, made various residues inside it smoke (hmmm, maybe I should just clean the oven...). I usually use the roast chicken recipe from Julia Child's Mastering the Art of French Cooking vs. this one, however.

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