Marjoram and Roasted Chicken

This simple recipe for roasted chicken with marjoram is a weeknight-friendly way to get a flavorful, juicy bird on the table. The marjoram adds a subtle, earthy flavor that complements the chicken without overpowering it. And because the chicken is roasted at a high temperature, the skin gets crispy and golden brown while the meat stays moist and tender.

The history of roasted chicken is a long and storied one, dating back to the days when humans first began cooking meat over an open fire. In the Middle Ages, roasted chicken was a popular dish at feasts and banquets, and it was often served with a variety of sauces and accompaniments. Today, roasted chicken remains a popular dish all over the world, and it is often served with simple sides like mashed potatoes, roasted vegetables, or a green salad.

Prep time: 15 | Cook time: 80 | Serves: 4

Ingredients

• 1 whole chicken (about 3 pounds)
• 1 tablespoon olive oil
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Rinse the chicken inside and out and pat dry.
3. Rub the chicken with olive oil, marjoram, salt, and pepper.
4. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
5. Let the chicken rest for 10 minutes before carving and serving.

Why It Works

• Roasting the chicken at a high temperature helps to create a crispy skin and juicy meat.
• The marjoram adds a subtle, earthy flavor that complements the chicken without overpowering it.
• Letting the chicken rest before carving allows the juices to redistribute, resulting in a more evenly cooked bird.