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Emeril's Perfect Roast Chicken

Emeril's Perfect Roast Chicken

This is a good go-to recipe for a whole roasted chicken. Don't forget to let the chicken rest before cutting.

  • Yield: 4


  • 1 broiler chicken (about 3 1/2 pounds), giblets and cavity fat removed, rinsed well and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, peeled
  • 3 sprigs fresh thyme
  • 3 sprigs parsley
  • 1 bay leaf


  • Position an oven rack in center of oven and preheat to 450 degrees.

  • Place chicken in a medium bowl and rub with olive oil, salt and black pepper. Place garlic, thyme, parsley, and bay leaf inside chicken cavity. Place chicken, breast side up, on a rack set inside roasting pan. Roast chicken for 1 hour, or until skin is crisp and deep golden brown, and an instant-read thermometer inserted into the joint of the thigh and drumstick registers 160 degrees.

  • Remove pan from oven and let chicken rest for 15 minutes. Carefully transfer chicken to a cutting board. Carve and serve.