No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Perfect Roast Chicken

Perfect Roast Chicken

This simple, basic roast chicken recipe makes a complete meal that's perfect for the entire family.

  • Yield: 4 servings


  • 2 medium Idaho potatoes (about 1 1/2 pounds), peeled and cut into 1-inch wedges
  • 3 medium carrots, peeled and cut into 1-inch pieces (about 1 1/2 cups)
  • 3 medium celery ribs, trimmed and cut into 1-inch pieces (about 1 1/2 cups)
  • 1 medium yellow onion, peeled and cut into 1-inch wedges (about 1 1/2 cups)
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Baby Bam
  • 1 broiler chicken (about 3 1/2 pounds), giblets and cavity fat removed, rinsed well and patted dry
  • 3 cloves garlic, peeled
  • 3 sprigs thyme
  • 1 bay leaf


  • Position rack in center of oven and preheat the oven to 500°F.
  • Place the potatoes, carrots, celery, and onion in a medium bowl and toss with 1/4 cup of the olive oil, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and 1/2 teaspoon of the Baby Bam. Spread the vegetables in an even layer along the bottom of a large roasting pan.
  • Place the chicken in a second medium bowl and rub it with the remaining 1 tablespoon of olive oil, the remaining teaspoon of salt, remaining 1/2 teaspoon of black pepper, and remaining 1/2 teaspoon of Baby Bam.
  • Place the garlic, thyme sprigs, and bay leaf inside the chicken cavity.
  • Place the chicken, breast side up, on top of the vegetables in the roasting pan. Wash hands well.
  • Roast the chicken for 20 minutes, then reduce the oven temperature to 375°F and continue to cook until the skin of the chicken is crisp and deep golden brown, and an instant-read thermometer registers 160°F when inserted into the joint of the thigh and drumstick -- about 40 more minutes.
  • Using oven mitts or pot holders, remove the pan from the oven and let the chicken rest for 15 minutes before carving.
  • Using long tongs, carefully transfer the chicken to a cutting board. Have an adult help or show you how to carve the chicken into serving pieces.
  • Serve with the vegetables and pan juices.

Recipe Details