Roast Chicken Recipe

This is more than just a chicken; it’s a centerpiece! Our Roast Chicken Recipe offers that beautiful combination of crisp, herb-rubbed skin and succulent, tender meat. We’re loading it up with fresh herbs, citrus, and garlic for flavor that runs deep. This is an incredibly simple, one-pan-wonder that delivers maximum flavor with minimal fuss, making it the ideal recipe for a Sunday dinner or a special weeknight meal that the whole family will rave about.

Why You’ll Love This Recipe

• Crispy Skin, Juicy Meat: The secret is a high roasting temperature and a simple oil-and-butter rub that guarantees a beautiful, crackling skin while the aromatic stuffing keeps the meat moist and tender.
• Aromatic & Flavorful: We use a dynamic duo of fresh rosemary and thyme, plus a full head of garlic and a whole lemon stuffed right into the cavity. The aroma alone is worth making this!
• Simple Ingredients, Big Payoff: You don’t need fancy tools or complicated steps for this; just a handful of pantry staples and fresh herbs transform a basic chicken into an extraordinary meal.
• The Best Leftovers: Honestly, the leftovers from this chicken (hello, chicken salad and quick weeknight tacos!) are almost as good as the initial meal. It’s the gift that keeps on giving!

Ingredients

Gather up your ingredients! This recipe proves that the best food is often the simplest, focusing on quality and fresh flavors.

• Whole Chicken (4-5 lbs): Your canvas for flavor! Choosing a good quality chicken is key for tender meat.
• Olive Oil & Melted Butter: This combination is essential for creating that gorgeous, golden-brown, crispy skin we all crave.
• Lemon & Onion: When stuffed into the cavity, they steam the chicken from the inside out, infusing the meat with bright, zesty flavor.
• Garlic Cloves (Crushed): Don’t even bother peeling them all! Crushing them and stuffing them inside creates incredible, sweet roasted garlic flavor.
• Fresh Rosemary & Thyme: These classic herbs are the backbone of the savory flavor—the fresher, the better for that vibrant taste.
• Paprika: Adds a lovely deep color to the skin and a subtle, smoky sweetness to the seasoning blend.
• Salt, Black Pepper, Garlic Powder, Onion Powder: The perfect seasoning quartet! This simple mix ensures every bite of skin is seasoned perfectly.
• Chicken Broth: Poured into the pan, this creates a moist environment and prevents drippings from scorching, forming the base for delicious pan juices!

Note: The exact quantities and measurements for these ingredients, along with the detailed instructions, will be available right below the article in the printable recipe card!

How to Make the Roast Chicken Recipe

This process is straightforward, but each step is vital for that ultimate crispy-skinned, juicy result. You’ve got this!

Step 1: Prep and Season the Chicken

First things first, preheat your oven to a nice and hot $425^\circ F$ ($220^\circ C$). Then, grab your chicken and pat it aggressively dry with paper towels. Removing moisture is the biggest secret to crispy skin. In a small bowl, whisk together your olive oil, melted butter, and all those dry seasonings (paprika, salt, pepper, garlic powder, and onion powder) into a luxurious paste. Now, rub this magic mixture all over the chicken. Don’t be shy! Get under the skin near the breast too for maximum flavor infiltration.

Step 2: Stuff and Truss

Take your lemon halves, onion quarters, and crushed garlic cloves and stuff them right into the chicken cavity. This is where the magic happens! To ensure even cooking and a beautiful presentation, tie the legs together using kitchen twine and tuck those wing tips neatly under the body.

Step 3: Roast to Perfection

Place the chicken on a rack in a roasting pan (a rack is important for air circulation!). Pour about $1/2$ cup of chicken broth into the bottom of the pan—this prevents the drippings from burning and keeps the chicken moist. Pop it into the preheated oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes.

Step 4: Baste and Rest

During the last 30 minutes of cooking, baste the chicken once or twice with those flavorful pan juices. The chicken is perfectly done when the internal temperature in the thickest part of the thigh registers $165^\circ F$ ($75^\circ C$). Remove it from the oven, cover it loosely with foil (to preserve that crisp skin!), and let it rest for a full $10-15$ minutes before you carve. This resting period is crucial for the juices to redistribute, resulting in incredibly moist meat.

Pro Tips for Making the Recipe

• Always Pat it Dry: Seriously, this is non-negotiable! Use paper towels to get the chicken skin as dry as possible before adding the rub for truly shatteringly crisp skin.
• Get Under the Skin: For a flavor upgrade, try gently separating the skin from the breast meat with your fingers and push some of the seasoning paste directly onto the meat.
• Use a Meat Thermometer: This is the only way to guarantee a perfectly cooked, safe, and juicy chicken every time. Don’t guess! Aim for $165^\circ F$ ($75^\circ C$).
• Don’t Skip the Rest: Letting the chicken rest for 10-15 minutes after roasting ensures that all those delicious juices stay in the meat, not run all over your cutting board.

How to Serve

A perfectly roasted chicken is the ultimate versatile meal. Here are some of my favorite ways to serve it up:

• Classic Comfort: Pair with creamy mashed potatoes (for soaking up the pan juices!) and your favorite roasted vegetables like carrots, Brussels sprouts, or asparagus.
• Fresh & Bright: Serve alongside a simple lemon and herb salad or a side of creamy coleslaw to cut through the richness of the chicken.
• Savory Sides: Use the pan juices and drippings to make a quick, simple pan gravy. Spoon it over the chicken and a side of stuffing or rice pilaf.
• Make it a Meal Prep: Shred the remaining meat immediately for use in quick meals like chicken tacos, chicken noodle soup, or sandwiches throughout the week.

Make Ahead and Storage

Storing Leftovers

Once the chicken has cooled, remove the meat from the bones and store it in an airtight container. The roasted chicken meat will keep perfectly in the refrigerator for up to 3–4 days.

Freezing

You can freeze the carved chicken meat in a freezer-safe bag or container for up to 3 months. When ready to use, thaw overnight in the refrigerator. The texture is best when used in soups, stews, or casseroles after freezing.

Reheating

To reheat carved chicken, place it in an oven-safe dish with a splash of chicken broth to prevent drying out. Cover with foil and heat at $325^\circ F$ ($160^\circ C$) until warmed through. Alternatively, microwave small portions for quick reheating.

FAQs

1. What is the best way to ensure the chicken skin is crispy?

The most important step for crispy skin is to pat the chicken dry aggressively with paper towels before seasoning. Moisture is the enemy of crispiness! Additionally, roasting at a high initial temperature ($425^\circ F$ or $220^\circ C$) and rubbing the chicken with a fat blend (like our olive oil and butter mix) helps the skin render and brown beautifully. Don’t overcrowd the roasting pan either—good airflow is key!

2. How do I know when the roast chicken is fully cooked?

The only foolproof method is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, avoiding the bone. The chicken is safely and perfectly cooked when the internal temperature reaches ¹$165^\circ F$ (²$75^\circ C$).³ If you pull it out exactly at this temperature, and let it rest, you guarantee juicy meat.

3. Can I use dried herbs instead of fresh ones?

Yes, you absolutely can! If you are substituting dried herbs for fresh, remember that the flavor of dried herbs is much more concentrated. A general rule of thumb is to use about one-third the amount of dried herbs compared to fresh. So, if the recipe calls for 1 tablespoon of fresh thyme, use about 1 teaspoon of dried thyme instead.

4. Why is resting the chicken so important after roasting?

Resting the chicken for $10-15$ minutes is non-negotiable for juicy results. While the chicken roasts, the muscle fibers contract and push all the juices to the center. If you carve it immediately, those juices spill out onto your cutting board. By letting it rest, you allow the muscle fibers to relax and reabsorb the juices, leading to a much more tender and moist finished product.