Dinner Party Challenge: Super Easy (and Perfect) Roast Chicken

“You’re going to question my method on this one,” I warned Brian. “My technique will seem strange, but I need you to just trust me, and not question my methods, okay?”

“Are you going to brine it?”

“Shhhhhhhhhhhh…” I said, tiptoeing and putting a a finger to his lips. 

Roast chicken is one of the easiest things to cook (and cook well) that for some reason always seems to impress people. It’s also fairly inexpensive. I mean, you can buy a pack of chicken breasts for roughly the same cost as a whole bird!

So what does it take to get a perfectly roasted chicken? Not much! 🙂

First, take the bird and rinse it. Now, there are people who say rinsing poultry is a waste of time and good way to get salmonella, but I disagree wholeheartedly (and think these people are kind of paranoid). Rinse the bird — both inside and out — and then pat it dry with paper towels.

Here’s the dealio: You want your chicken to cook in the dryest heat possible so the skin will crisp up quickly, which will  keep the moisture inside where it belongs.

Trust me.


Next, add salt and pepper to the cavity (about a teaspoon of each, and then rub salt and pepper on the outside as well. You want to have a decent coating of salt, as it’ll help your chicken get a nice crispy skin. I happened to have an extra lemon laying around so I cut it up and put it in the cavity as well, but this can be omitted.

Stuffing is totes optional!

Season the top of the chicken with thyme.

It’s about thyme.

Now truss the chicken (tie the legs together). This helps keep the legs intact and preserves moisture in the breast.

50 Shades of Poultry

Once your bird is all tied up, stick it in a 450 degree oven for 50-60 minutes.

Ain’t she a beaut? 🙂

Slather the outside of the chicken with butter, and let it sit for 10 minutes before serving. That’s it!

Dig in!

Now for the sides!

Brian whipped up some tasty sugared & buttered carrots, as well as a cauliflower puree!

Lots o sugar!
An interesting potato alternative.
Put it in your food processor while it’s hot…
And whirrrrr!
So delish!

We invited our good pal Erin over to share our tasty meal.

Doesn’t that just look comforting?


Do you like my retro ’60’s table? 🙂
A lively conversation was had.

At the end of the meal, we asked Erin what she thought would be a fair restaurant price for our winner winner chicken dinner. She said about $15 seemed appropriate.

The total cost of ingredients was $10.67 (for the chicken, carrots, and cauliflower).

Let’s do some math!

$15 x 3 = $45

$45 – $10.67 = $34.33 saved!

Not too shabby!

Brian and I want to thank everyone who has reached out to let us know you like our new blog! The response has been wonderful and very appreciated. Starting a new project can be a little daunting, so we definitely appreciate your feedback!

Stay tuned for our next post, wherein we put our chicken leftovers to good use! 🙂

You are what you drink, Brian. 😉
Thanks for reading!


37 thoughts on “Dinner Party Challenge: Super Easy (and Perfect) Roast Chicken

  1. This looks very tasty!!!…I almost swallowed my tongue when I read 450 degrees for 50 to 60 minutes!!!…it seemed like an awfully long time at such a high temp….but I’ll trust you on this when I try this recipe soon!

  2. Loved your other blog and all the fun you had with goodwill rejects but this is even more fun. We all have to eat and I’m loving that some of the options are healthy..like today’s post. (ps..I think your food might look prettier on white plates but I certainly wouldn’t turn it down on your pretty plates either 😉

    1. Thank you so much! As for the plates, they’re Fiestaware and I’m kind of obsessed with them (but could invest in white ones)! 😉

    1. Thank ya! It was quite tasty! 🙂 Brian was a sous chef for a high end restaurant in Virginia Beach for a few years (I think) before going into aerospace engineering (like ya do). He’s pretty swell. 🙂

  3. From Texas: Loved your sewing blog, now this is great both dinner and entertainment, and you dress well, Brian too.
    Love your basic stepped up dinners, don’t have to have unusual and never used again spices. Read your pantry blog, got all your staples plus a few vacation additions. Looking forward to the next meal!

  4. Loved your other blog and I love this one so far as well. I am going to save this one and make it myself sometime soon!

    Thank you for sharing!

  5. Thanks for the chicken tips. I agree about buying the whole bird as its more cost effective. I use up leftovers for soup and lunch for my hubby. Keep up the great ideas. Loved your other blog and like this one lots so far!!!

  6. I enjoyed your refashioning blog and really am liking this one too as I’ve been obsessed with cooking over the past year or so. I hadn’t heard the thing before about putting butter on the chicken before serving so I will try that (and the rest of your methods!)

  7. Looks like a winner, winner, chicken dinner! People forget just how hot professional ovens are, and particularly roasting meat needs hotter than heck temperatures. Nicely done Jillian, and I just picked up a big hen on sale for under $5 – perfect timing!

  8. Heheheheh cracked UP at the “50 shades of poultry”!!!! Thanks for the easy tutorial…. this seems way simpler than I thought…. I guess I only roast whole birds at thanksgiving and then it’s a larger one! Thanks for the reminder!

  9. Holaaaa Jillian, te sigo desde España con tu otro blog. Me encanta tu sentido del humor, leería tus post aunque nos contaras cómo limpias tu cocina, you are are sooo funny!!!!! Congratulations

  10. Hi Jillian,
    Love this new blog as well as your other ones.
    I have an Instant Pot and cooked lemon garlic chicken breasts in it tonight. Not sure if you and Brian have one or not, but I love mine. Your dinner looked fabulous and it was nice to Erin, too!
    I’m excited to try your method in the oven. Thanks so much for sharing the recipe.

  11. Made roasted chick last nite. It was on sale Sunday at Walmart for .94 cents a pound! I got 2-5.5 # chicks for $10.94!
    I cooked mine at 425 til min! Used ghee instead of butter..whole 30 compliant!
    Loved your blog segment.

  12. Love the new blog!!! But I do hope you haven’t given up on your recycling blog!!! You inspire me! So creative ideas in you just waiting to get out!!!

  13. The chicken looks great. As for the high temperature, well, I trusted you on refashioning so I’m going to trust you that I’ll have a juicy delicious roast chicken with crispy skin that my kids will peel off as soon as they can without burning their fingers. I’m enjoying your new blog and Brian looks like a sweetie. Can;t wait for the leftover chicken post.

  14. Enjoying your new blog. Only after I hit my 60s did I discover roasting chicken at higher temps. I always hated chicken skin when roasted at 350 degrees, but when roasted at anything over 400 it’s wonderfully crisp, not flabby and greasy. So many wasted years! 🙂 All the best to you and your man.

  15. Will give that chicken recipe a try . I have cauliflower waiting to be used . Going to puree it as suggested. Why haven’t I thought of that before ! May put some cheese on top too. Thanks for the ideas .

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