Hey y’all! If you’re searching for the ultimate comfort food, this Roasted Chicken recipe is about to become your new go-to. With golden-crisp skin, succulent meat, and an aroma that fills your home, it’s perfect for Sunday dinners, weeknight meals, or impressing dinner guests. Seriously, once you try this, you’ll wonder why you haven’t been making Roasted chicken every week. Let’s get cooking!
Why You’ll Love This Roasted Chicken
- Simple, fuss-free prep—just season, roast, and enjoy!
- Irresistibly crispy skin with moist, tender meat every single time.
- Endlessly customizable with your favorite herbs and spices.
- Perfect for leftovers—toss into salads, soups, or sandwiches.
- Impresses at family gatherings or special occasions alike!
Ingredients for Juicy Roasted Chicken
- 1 whole chicken (3.5 to 4 lbs)
- 2 tablespoons olive oil (or melted butter)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 onion, quartered
- Fresh herbs, like rosemary or parsley (optional for garnish)
Roasted Chicken Directions
Step 1: Prep the Chicken
Preheat your oven to 425°F (220°C). Remove the giblets from your chicken, pat it dry with paper towels (don’t skip this step for the crispiest skin!), and let it come to room temperature for about 20 minutes.
Step 2: Season Generously
In a small bowl, mix together kosher salt, black pepper, garlic powder, paprika, and dried thyme. Rub olive oil or melted butter all over the chicken, including under the skin. Sprinkle your seasoning blend generously over the entire chicken. Stuff the cavity with lemon halves, smashed garlic, and onion quarters.
Step 3: Roast to Perfection
Place the chicken breast-side up on a rack in a roasting pan or on a rimmed baking sheet. Roast in the center of the oven for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If the skin browns too quickly, tent loosely with foil.
Step 4: Rest and Carve
Remove the roasted chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute for extra moist results. Garnish with fresh herbs if you like, then carve and serve!
Notes: Tips for Perfect Roasted Chicken
- Patting the chicken completely dry is key for achieving crispy skin (Serious Eats).
- You can brush the skin with melted butter for an even richer flavor and color.
- For extra flavorful drippings, scatter carrots and potatoes in the roasting pan to cook alongside the chicken.
Roasted Chicken Variations
- Lemon-Herb Roasted Chicken: Add fresh rosemary and sage with sliced lemons to the cavity for zesty flavor.
- Spicy Cajun Roasted Chicken: Swap paprika and thyme for a Cajun seasoning blend for a kick of heat.
- Garlic Butter Roasted Chicken: Slather the chicken with a mix of softened butter and minced garlic under the skin before roasting.
Required Equipment for Roasted Chicken
- Large roasting pan (or rimmed baking sheet with rack)
- Meat thermometer
- Small mixing bowl
- Basting brush (optional)
- Sharp carving knife
Roasted Chicken Storage Instructions
Let leftover roasted chicken cool completely. Store in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in foil or plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently in the oven at 325°F (160°C) until warmed through for best results.
Serving Suggestions & Perfect Pairings for Roasted Chicken
- Classic mashed potatoes and steamed green beans
- Herb-roasted vegetables or a fresh garden salad
- Homemade gravy from pan drippings
- Crusty bread for soaking up the delicious juices
Pro Tips for the Best Roasted Chicken
- Truss the legs with kitchen twine for even cooking and a gorgeous shape (Bon Appetit: How to Truss a Chicken).
- Use a thermometer—don’t guess! This ensures juicy chicken every time (Allrecipes: Whole Chicken Guide).
- Let the chicken rest before carving so the juices don’t run out.
Roasted Chicken FAQs
- Why is my roasted chicken dry?
- Often, overcooking dries out the meat. Use a meat thermometer and take the chicken out at 165°F for perfect juiciness.
- Can I use this recipe for other cuts, like thighs or breasts?
- Absolutely—just adjust the cooking time: thighs typically need 35-45 minutes, and breasts about 30 minutes, depending on size.
- Do I need to cover the chicken while roasting?
- Not unless the skin is browning too quickly; leaving it uncovered helps achieve that crave-worthy, crispy skin.
Prep Time: 15 minutes
Cook Time: 60-75 minutes
Total Time: 1 hour 25-30 minutes
Ingredients
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 garlic cloves, minced
- 1 lemon, halved
Instructions
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1Preheat the oven to 425°F (220°C).
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2Remove giblets from the chicken cavity and pat the chicken dry with paper towels.
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3Rub the chicken all over with olive oil, salt, and black pepper. Stuff the cavity with the lemon halves, minced garlic, rosemary, and thyme.
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4Tie the legs together with kitchen twine and tuck the wing tips under.
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5Place the chicken breast side up on a rack in a roasting pan.
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6Roast for 1 hour and 15 minutes or until the juices run clear and the internal temperature reaches 165°F (74°C). Rest for 10 minutes before carving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
60gg
Fat:
18gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
3gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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