Would you like to save this?

We'll email this post to you, so you can come back to it later!

Roast Chicken Recipe

Name: Roast Chicken Recipe
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 whole chicken (about 4-5 pounds) (free-range or pasture-raised for best flavor); 2 tablespoons olive oil (or melted butter for richer taste); 1 teaspoon kosher salt (Diamond Crystal or Morton); ½ teaspoon freshly ground black pepper; 2 lemons lemons (one sliced, one halved); 4 garlic cloves garlic cloves (lightly smashed (no need to peel)); 4 sprigs fresh rosemary (or 1 teaspoon dried rosemary); 4 sprigs fresh thyme (sub: ½ teaspoon dried thyme); 1 medium onion (quartered (adds natural sweetness)); 1 teaspoon paprika or smoked paprika (for color (optional))

A mouthwatering roast chicken recipe with golden, crispy skin and tender, juicy meat—perfect for family dinners or special Sundays.

Let me share a simple yet stunning roast chicken that’s both comforting and surprisingly healthful. I first tried this Roast Chicken Recipe on a chilly November afternoon, and it’s become my go-to dish when I crave something hearty without hours in the kitchen. A dash of fresh herbs, a hit of lemon, and voilà—a wholesome main course that tastes as good as it looks.

Why You’ll Love This Recipe

• Ready with minimal fuss—season, roast, slice, serve.
• Crispy, flavorful skin every time (no sogginess!).
• Balanced nutrition: lean protein with herbs and citrus.
• One-pan prep means fewer dishes to wash.
• House smells incredible—natural aromatherapy, really.
• Adaptable: play with spices or swap herbs.
• Perfect for roast chicken leftovers—salads, tacos, you name it.
• Feeds a crowd or shrinks easily for two.

Ingredients

• 1 whole chicken (about 4–5 pounds; free-range or pasture-raised for best flavor)
• 2 tablespoons olive oil (or melted butter for richer taste)
• 1 teaspoon kosher salt (Diamond Crystal or Morton)
• ½ teaspoon freshly ground black pepper
• 2 lemons (one sliced, one halved)
• 4 garlic cloves, lightly smashed (no need to peel)
• 4 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
• 4 sprigs fresh thyme (sub: ½ teaspoon dried thyme)
• 1 medium onion, quartered (adds natural sweetness)
• Optional: 1 teaspoon paprika or smoked paprika for color
Tip: Pat the chicken dry with paper towels—this is the secret to extra-crispy skin.

Directions

1. Preheat your oven to 425°F. Place a rack in the center—high heat jumpstarts that golden crust.
2. Rinse the chicken inside and out, then pat dry. Gently loosen the skin at the breast to tuck in a few herb sprigs and a lemon slice.
3. Rub the exterior with olive oil (or butter). Sprinkle salt, pepper, and paprika if using—think of it like dressing the chicken for a party.
4. Stuff the cavity with halved lemon, smashed garlic, onion quarters, and herbs. The chicken will steam from the inside, infusing layers of flavor.
5. Tie the legs together with kitchen twine and tuck the wing tips under—this ensures even cooking and prevents burning.
6. Place the chicken breast-side up on a roasting pan or cast-iron skillet. Roast for 60–75 minutes, or until the internal temperature hits 165°F at the thickest part of the thigh (use a meat thermometer for precision).
7. Halfway through, spoon pan juices over the bird—this is the trick I learned after dozens of tests to boost flavor and moisture.
8. Once done, tent the chicken with foil and let it rest for 15 minutes. Carving too soon? You’ll lose those precious juices.

Servings & Timing

Makes 4–6 servings
Prep Time: 15 minutes
Roast Time: 60–75 minutes (depending on size)
Rest Time: 15 minutes
Total Time: About 1 hour 30 minutes

Variations

• Lemon-garlic roast: add extra lemon zest and swap rosemary for oregano.
• Spicy paprika twist: rub with chili powder, smoked paprika, and cayenne.
• Mediterranean flair: tuck in olives and sun-dried tomatoes.
• Dairy-free option: use avocado oil instead of butter—super clean flavor.
• Herb butter upgrade: mix softened butter with parsley, basil, and garlic, then under the skin.
• Citrus-thyme: replace rosemary with lemon thyme for a tangy aroma.

Storage & Reheating

• Store cooled leftovers in an airtight container in the fridge up to 4 days.
• For longer life, freeze portions in freezer-safe bags for up to 3 months.
• Reheat oven-style at 350°F for 10–15 minutes—cover loosely with foil to keep meat moist.
• Make-ahead: prep and season the chicken the night before; refrigerate overnight (bring to room temperature before roasting).

Notes

• I learned that dry skin = crisp skin, so don’t skip patting the chicken dry.
• Using a cast-iron skillet helps conduct heat evenly; you can swap for a roasting pan with rack.
• If the skin browns too quickly, tent with foil around the halfway mark.
• Resting is crucial—this pause lets the meat fibers relax and reabsorb juices.

FAQs

Q: Can I roast a smaller chicken the same way?
A: Yes—reduce roast time to 50–60 minutes for a 3-4 pound bird; always check internal temp.

Q: Why did my skin turn pale?
A: Likely too much moisture—pat the chicken thoroughly and use high heat up front.

Q: Is brining necessary?
A: Not for this easy recipe—seasoning and proper resting give plenty of juiciness.

Q: Can I spatchcock the chicken?
A: Absolutely; flattening the bird cuts roast time by about 20 minutes and yields ultra-crisp skin.

Q: How do I get flavor into the meat, not just the skin?
A: Rubbing under the skin and stuffing the cavity infuses deeper aroma.

Q: My roast chicken is dry—help!
A: Check that you didn’t overcook and always let it rest under foil for even juice distribution.

Q: Can I use frozen chicken?
A: Thaw fully in the fridge 24 hours before; roasting from frozen risks uneven cooking.

Q: What sides pair best?
A: Roasted root vegetables, a simple green salad, or fluffy mashed potatoes.

Conclusion

This Roast Chicken Recipe brings together simplicity, flavor, and a bit of kitchen wisdom for a meal that feels both homey and a little fancy. You’ll love the golden skin, the herby aroma, and the ease of one-pan cooking. Give it a try, leave a comment to tell me how it turned out, and explore more of my easy weeknight recipes for stress-free meals.