Simple Crispy Roast Chicken



Don’t hate me, but I totally buy into whatever Gwyneth Paltrow is saying.  Is that wrong?  Yes, I think she can be snobbish and condescending.  But can’t we all at times?  I’m not defending her, though.  I’m really defending myself.

Because I kinda’ dig her.  She’s a little out there, a little over-the-top, and I don’t read (don’t worry).  But I saw an interview with her on Dr. Oz, and I’m a convert.

SO much so that I bought her new book, It’s All Good, the next day.  I’ve also made several of her recipes so far, and to tell the truth – they are all fantastic.  I’m not lying to save my skin.  Promise.

And while I have made this recipe numerous times, I have a confession to make that she, Gwyneth Paltrow, help me correct.

For years, I’ve been roasting whole chickens with the breast-side down.

Like I said, I’ve made this, several variations of this, and similar recipes for years, and only this weekend, I realized I was doing it wrong the whole time.

Again, don’t hate me.  I have to live with this shame.  Not only was I doing it wrong, but Gwyneth Paltrow was the one to correct my error.

(Head hanging low….)




5.0 from 3 reviews
Simple Crispy Roast Chicken
  • 3-4 lb. whole chicken, insides removed
  • sea salt
  • black pepper
  • 2 T. olive oil
  • ½ lemon
  • ½ small onion, peeled
  1. Preheat oven to 425 degrees.
  2. Wash and pat dry chicken.
  3. Place in a roating pan and sprinkle generously inside the bird with salt and pepper. Stuff the chicken with the lemon and onion.
  4. Coat the skin with the olive oil all over.
  5. Place BREAST SIDE UP into the roasting pan and roast for 1½ hours.
  6. Every 30 minutes, baste the chicken with juices in the pan.
  7. Let sit 10 minutes before carving.
  8. Eat, and I dare you to not eat all the skin first. It's AH-Mazing.


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  1. Charlotte Conley says:

    AMAZING CHICKEN!! I followed your recipe but used a 5.1 lb bird, and added garlic and Old Bay seasoning to the salt and pepper inside and out you recommended. I baked it for 2 hrs, and made gravy from the drippings. Best crispy roasted chicken and skin, and most flavorful gravy
    I have EVER had – thank you!!

    • Laura says:

      Hi Charlotte! I’m thrilled you let me know! That’s a great idea…I think I might add some Old Bay next time. Thanks again for letting me know – you made my day!

  2. Jessica says:

    Thanks for sharing! I’ve made this so many times and love it. I bake my chicken breast side down using this same recipe and I think it’s even better breast side down! When you cook it breast side down the breast meat ends up more tender which I love. So stick to your old ways! I also take the skin off the breast side and cook it seperatly so I have extra crispy skin! Yum

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