Roasted Chicken
This classic roasted chicken recipe is juicy on the inside with perfectly crispy, golden skin. Simple seasoning and fresh aromatics make it flavorful and comforting—perfect for a weeknight dinner or special occasion. It’s a hearty, satisfying dish that brings everyone to the table.
Ingredients
- 1 whole chicken about 4–5 lbs
- 2 tbsp olive oil or melted butter
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tsp dried thyme
- 1 lemon halved
- 4–5 garlic cloves smashed
- Fresh herbs like rosemary or thyme, optional
Instructions
Preheat and prep
- Preheat your oven at 425 ° F (220 ° C). Allow your chicken to room temperature before roasting about 30 minutes before the fridge - it helps cook evenly.
Clean and dry chicken
- Remove giblets (if involved), and pat the chicken dried with paper towels. Dry skin = crispy skin. Do not leave this step.
Generously weather
- Rub the chicken with olive oil or melted butter. The weather is generous with both salt and pepper both outside and inside the cavity. Make the cavity with lemon parts, garlic cloves, onions and herbs.
Trus (optional)
- Tie the legs together with the kitchen twine. It helps the chicken to cook more evenly and keeps stuffing in place. Tuck the wing tips under the body to prevent burning.
Roasted
- Place the chicken breast up on a rack in a roasting pan or vegetable bed. Depending on the size of your bird, roast the roast for 1 hour to 1 hour 15 minutes.
- Use a meat thermometer to check internal temperature. The most thick part of the thigh should be read 165 ° F (74 ° C).
Relax before carving
- Remove the chicken from the oven and lax it with foil. Let it rest for 15-20 minutes before carving. This helps to rebat the juice for ultra-motist meat