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Lidia’s Simple Roast Chicken

Every chef has a favourite rendition of roast chicken. In Lidia's version, rosemary and lemon are the primary flavours. It's stuffed with lemon, rosemary, and garlic under the skin and in the cavity with roasted vegetables served around the chicken so they absorb the flavours as well.



  • 4 sprigs fresh rosemary
  • 2 lemons, zested and quartered lengthwise
  • 1 teaspoon garlic powder
  • Large (4-to- 5- pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound large carrots, cut into 2-inch chunks
  • 1 pound small red potatoes (halved if larger than walnuts)
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken broth


  1. Preheat the oven to 400 degrees F.
  2. Remove the leaves from two sprigs of rosemary and chop them. Add them to a small bowl with the lemon zest and garlic powder and combine.
  3. Loosen the skin on the chicken breast and spread half of the mixture under it, taking care not to break the skin. Spread the rest over the chicken, and season all over and inside the cavity with two teaspoons of salt and pepper to taste. Rub the chicken all over with two tablespoons of the olive oil. Stuff the lemon quarters and remaining rosemary sprigs in the cavity.
  4. Cut a small slit to loosen the skin on both sides of the breast cavity, and stick the opposite leg on each side, an easy way to truss it. Tuck the wings under the bottom of the bird.
  5. Put the carrots and potatoes in a metal roasting pan large enough to fit the chicken without crowding, and season them with one teaspoon of salt. Toss with the remaining two tablespoons of the olive oil. Pour in the white wine and stock, and set the chicken on the bed of vegetables.
  6. Roast, basting halfway through until the chicken is golden brown and the internal temperature in the deepest part of the thigh reads 165 degrees, one hour and 15 minutes to one and a half hours. Set the chicken on a cutting board to rest for 15 minutes.
  7. While the chicken rests, set the roasting pan over medium-high heat and bring the pan juices to a boil to glaze the carrots and potatoes.
  8. Carve the chicken, and serve with the carrots and potatoes, spooning the pan juices over. Enjoy!

Excerpted from Lidia’s From Our Family Table To Yours by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2023 Tutti a Tavola, LLC. Photographs by Armando Rafael. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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