The Easiest Roast Chicken You’ll Ever Make!

Preheat oven to 350 degrees. Rinse chicken and remove giblets. Pat dry with paper towels. Place chicken in an ungreased, shallow baking dish (a glass casserole dish works fine).

Generously rub olive oil all over the entire chicken. In a separate bowl, combine salt and pepper. Sprinkle all over and massage into the chicken. The chicken should be breast side up for roasting.

Stuff the chicken with the chopped onion, garlic, rosemary and thyme. Pour about half of the dry white wine into the cavity of the chicken. Pour the remaining white wine and the chicken/veggie broth around the chicken. Lightly cover with foil and place on the lower rack in the oven.

Roast chicken for 2 hours, removing the foil in the last 30 minutes. Remove from the oven and let rest, covered, for about 10 minutes. The temperature of the cooked chicken should reach 180 degrees.

Carve and enjoy! I like to serve it with stuffing, garlic mashed potatoes, and Brussels sprouts. The leftover chicken works great in enchiladas or over a fresh green salad.