Classic Roast Chicken
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  • 1 McGinnis Sisters Fresh Roasting Chicken
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced thyme (optional)
Preheat oven to 450 degrees F.  Rinse the chicken, then dry it well with paper towels.  Salt and pepper the cavity, then truss the bird.  Check our website for tips about trussing or ask our butchers to truss the bird for you. Season the outside of the chicken with salt and pepper.  The salt should be uniform.  Place the chicken in a roasting pan and roast for 90 minutes or when an instant read thermometer reads 165 degrees.  We suggest that you do not baste or use butter at this point so that you can achieve a nice dry roast. 
Once the chicken is done remove from oven and add the thyme to your roasting pan.  Baste the chicken with the juices and thyme.  Remove from pan and rest for 10 minutes.  Once rested remove the twine, cut chicken as desired and serve.  Traditionally roast chicken is served with unsalted butter and Dijon mustard on the side.  A fresh salad or green beans will help keep this meal light and your taste buds focused on the chicken.

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