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A close-up view of a perfectly roasted whole chicken being carved, showing the crispy, golden-brown herb skin and juicy white meat.

Roast Chicken

A classic and comforting Roast Chicken with crispy golden skin and juicy, flavorful meat. Perfect for Sunday dinner or any special occasion, this simple recipe delivers reliable, delicious results every time.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 whole chicken about 4–5 lbs (1.8–2.3 kg)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme or rosemary
Aromatics
  • 1 lemon halved
  • 1 head of garlic halved horizontally
  • 3 fresh rosemary sprigs
  • 3 fresh thyme sprigs

Equipment

  • Roasting Pan
  • Meat Thermometer
  • Kitchen Twine

Method
 

  1. Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels.
  2. Rub the chicken all over with olive oil, then season generously with salt, pepper, paprika, garlic powder, and dried herbs.
  3. Stuff the cavity with lemon halves, garlic, rosemary, and thyme. Tie the legs together with kitchen twine to ensure even cooking.
  4. Place the chicken breast-side up on a roasting rack in a pan. Roast for about 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  5. Remove from the oven, tent with foil, and rest for 10–15 minutes before carving.
  6. Carve and serve with pan juices or gravy.

Notes

For extra crispy skin, let the chicken air-dry in the refrigerator for a few hours before roasting. Add chopped vegetables like carrots, onions, and potatoes to the pan for an easy one-pan meal.