Perfect Roast Chicken


Roast chicken is a family staple. It is simple, but the flavours are absolutely mouthwatering. Cooking the chicken at a higher heat than usual will result in a crispier skin, juicier meat, and supper being on the table that much more quickly! Keep the seasoning simple to let the flavour shine through. 




1 free-range chicken

2 tsp. salt

2 tsp. ground black pepper

2 Tbsp. fresh thyme

1 large onion


Set your oven to 415 degrees.


Remove the chicken from the package, remove the bag of organ meat, and rinse the chicken briefly, inside and out. Allow the chicken to drain in a colander for a few minutes, and then dry it thoroughly, both inside and out, with paper towels. Get as much residual moisture off of the skin as you can. 


Next, combine your salt, pepper and fresh thyme, and sprinkle some in the cavity of the chicken. Peel your onion and cut into quarters, and insert it into the chicken cavity as well. 


Take the remaining salt, pepper and thyme mixture and sprinkle it over the breast and legs of the chicken, patting it in well. 


Truss the chicken, and place breast-side-up on a rack in a roasting pan. 


Roast on the middle rack for approximately 90 minutes for a 6-lb chicken, or until a meat thermometer inserted into the thickest part of the thigh reads 160 degrees. 


Remove from oven and let rest for 10 minutes before carving.