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Simple Trussed Roasted Chicken

This simple roasted chicken is quick and easy to make. Skill Level: Beginner

5 min Prep
80 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 231
Protein 24.7g
Total Carbohydrates 0.7g
Dietary Fiber 0.3g
Net Carbohydrates 0.4g
Sugar 0.0g
Total Fat 13.7g
Saturated Fat 4.3g
Trans Fat 0.1g
Cholesterol 83.0mg
Sodium 245.6mg
SmartPoints® 6.0


  • 1 small whole chicken (3-5 lb), giblets removed
  • 1 Tablespoon kosher salt
  • 1 Tablespoon ground black pepper
  • 2 Tablespoons minced fresh thyme
  • 1 Tablespoon butter


  1. Preheat the oven to 450 °F.
  2. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
  3. Salt and pepper the cavity, then truss the bird.
  4. Salt and pepper the outside of the chicken to taste.
  5. Place the chicken in a sauté or roasting pan and, when the oven is up to temperature, put the chicken in the oven until it's done, 60 to 70 minutes, or its temperature in several checked locations reaches 165 °F on a food thermometer. Remove it from the oven and add the thyme to the juices in the pan.
  6. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
  7. Remove the twine. Slather the meat with fresh butter.


Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing