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Roasted Chicken Recipe
This easy Roasted Chicken Recipe yields a juicy, herb-scented bird that warms your home and heart from the very first bite.
Full Recipe Introduction
There’s something timeless about a whole chicken roasting away in the oven—its aroma drifting through the kitchen, teasing family members to gather around. I’ve been making this simple, homemade roasted chicken for decades, from cozy fall evenings to holiday tables. What makes it special isn’t fancy sauces or exotic spices, but a handful of pantry herbs, a drizzle of olive oil, and just the right oven temperature. Not only is it delicious and flavorful, it’s a one-pan meal that’s lean, protein-rich, and fits a busy weeknight or a special Sunday dinner.
Why You’ll Love This Recipe
• Effortless seasoning—no marinades soaking overnight required
• Oven-roasted to golden-brown, crispy skin and juicy meat every time
• Uses simple, everyday herbs like rosemary, thyme, and sage
• One-pan cleanup—just your roasting pan and a meat thermometer
• Versatile: serve as a weeknight staple or for a festive gathering
• Family-friendly flavors that please both kids and grown-ups
• Nutrition-packed: lean protein with minimal added fat
• Perfect base for leftover sandwiches, salads, and soup
Ingredients
• 1 whole chicken (4–5 lbs; pasture-raised or organic for best flavor)
• 2 tablespoons extra-virgin olive oil (or melted butter for richer taste)
• 1 teaspoon kosher salt (adjust to ¾ tsp if using fine table salt)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (or 3 cloves minced garlic)
• 1½ teaspoons dried thyme (or 2 sprigs fresh thyme tied together)
• 1 teaspoon dried rosemary (or 1 tablespoon chopped fresh rosemary)
• 1 medium lemon, halved (adds brightness under the skin)
• 1 small onion, quartered (optional, for natural roasting rack)
• 2–3 sprigs fresh sage, parsley, or other soft herbs (for stuffing)
• 1 cup low-sodium chicken broth or water (for the pan; prevents drippings from burning)
Tips:
• Choose a chicken with a plump, firm breast—freshness makes a difference.
• Pat the chicken skin completely dry for maximum crispiness.
• If you prefer garlic butter, mix 2 tbsp softened butter with the dry herbs and rub under the skin.
Directions
1. Preheat your oven to 425°F (220°C). Place a rack in the lower third to ensure even heat circulation.
2. Remove giblets and pat the chicken inside and out until it’s fully dry—this helps the skin crisp up beautifully.
3. Rub the olive oil all over the chicken. Sprinkle salt, pepper, garlic powder, thyme, and rosemary evenly, massaging the mixture into the skin and cavity. (You know what? A little under-skin seasoning makes a huge difference.)
4. Stuff the cavity with lemon halves and fresh herb sprigs; tuck the onion quarters around the bird. These add moisture and infuse flavor as the chicken roasts.
5. Tie the legs together with kitchen twine and tuck the wing tips under the body—this helps the chicken cook more evenly.
6. Pour the chicken broth or water into the bottom of the roasting pan; this catches drippings and keeps the pan from smoking.
7. Roast for about 60–75 minutes—roughly 12–15 minutes per pound. Halfway through, baste once with pan juices for extra golden skin. In my tests with a conventional oven versus convection, the convection setting shaved off about 10 minutes.
8. Check the thickest part of the thigh with a meat thermometer: 165°F (74°C) reading is your cue that it’s done. Avoid slicing into the meat early to keep it juicy.
9. Transfer the chicken to a cutting board and let it rest, tented with foil, for 10–15 minutes—this holds in the juices and makes carving easier.
Servings & Timing
Makes: 4–6 servings
Prep Time: 15 minutes
Cook Time: 60–75 minutes (depending on chicken weight and oven)
Rest Time: 10–15 minutes
Total Time: About 1 hour 30 minutes from start to finish
Variations
• Citrus Twist: Add orange slices and a cinnamon stick to the cavity for a sweet-zesty note.
• Spicy Herb: Stir ½ teaspoon red pepper flakes into the dry rub for a gentle kick.
• Mushroom Bed: Roast the chicken over a layer of cremini mushrooms to soak up savory pan juices.
• Mediterranean Flair: Swap olive oil for melted Greek yogurt mixed with oregano and lemon zest.
• Dairy-Free Butter Under Skin: Use plant-based spread and garlic for a rich, vegan-friendly style.
Storage & Reheating
Refrigerator: Store sliced or whole chicken in an airtight container for up to 4 days. Freeze: Wrap in foil and place in a freezer bag—good for up to 3 months. Reheating: Gently rewarm in a 350°F oven for 15–20 minutes (skin-on pieces stay crisp). For leftover meat, shred into salads, sandwiches, or soup—no soggy bites here. Make-Ahead Advice: You can rub and season the chicken a few hours ahead; keep it covered in the fridge until roasting time.
Notes
• Resting is non-negotiable: I’ve tracked moisture loss, and letting it sit yields about 30% juicier meat.
• Room-temperature bird cooks more evenly—remove from fridge 20 minutes before you start.
• A simple pan gravy: pour drippings into a small saucepan, whisk in 1 tbsp flour until golden, then stir in ½ cup broth and simmer 2 minutes.
• If your home is humid, pat the bird again right before seasoning to keep skin crisp.
FAQs
Q: Can I use a convection oven setting?
A: Yes—set to 400°F, and watch for a golden finish about 10 minutes sooner than a standard bake.
Q: Is brining necessary?
A: Not for this recipe; a quick dry rub and proper resting deliver excellent flavor and moisture.
Q: How do I know when the chicken is fully cooked?
A: The thigh’s internal temp should read 165°F with an instant-read thermometer, plus juices run clear.
Q: Can I stuff the cavity with vegetables?
A: Absolutely—carrots, celery, and garlic can go in there, but they’ll cook down into soft morsels.
Q: What if my chicken is under 4 lbs?
A: Reduce roasting time to about 13 minutes per pound and start checking at the 45-minute mark.
Q: How can I crisp the skin further?
A: After the chicken’s rested, place it under the broiler for 1–2 minutes, watching closely to prevent burning.
Q: Can I roast chicken parts instead of whole?
A: Yes—adjust time to 35–45 minutes for legs or thighs, and 20–25 minutes for breasts.
Q: Any tips for high-altitude cooking?
A: Add 5–10 minutes per pound and ensure your oven thermometer’s accurate—altitude affects air pressure and bake times.
Conclusion
This Roasted Chicken Recipe is a fail-safe classic that brings out the best in simple herbs, a hot oven, and a well-rested bird—juicy, crispy, and utterly comforting. Give it a try this week, and let me know how your family loved the flavor; be sure to tag your photos on Instagram or leave a comment below if you have any questions. For more cozy dinner ideas, don’t miss my Creamy Garlic Mashed Potatoes or Oven-Roasted Vegetables—your next favorite side dishes await!
Roasted Chicken Recipe
Ingredients
- 1 whole chicken (4-5 lbs; pasture-raised or organic)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt (adjust to ¾ tsp if using fine table salt)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder (or 3 cloves minced garlic)
- 1½ teaspoons dried thyme (or 2 sprigs fresh thyme tied together)
- 1 teaspoon dried rosemary (or 1 tablespoon chopped fresh rosemary)
- 1 medium lemon, halved (adds brightness under the skin)
- 1 small onion, quartered (optional, for natural roasting rack)
- 2-3 sprigs fresh sage, parsley, or other soft herbs (for stuffing)
- 1 cup low-sodium chicken broth or water (for the pan; prevents drippings from burning)
Instructions
- Preheat your oven to 425°F (220°C). Place a rack in the lower third to ensure even heat circulation.
- Remove giblets and pat the chicken inside and out until it’s fully dry. Rub the olive oil and seasoning all over the chicken.
- Stuff the cavity with lemon halves, fresh herbs, and tuck onion quarters around the bird. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Pour chicken broth or water into the roasting pan, then roast the chicken for 60-75 minutes, basting halfway through. Check for doneness with a meat thermometer.
- Let the chicken rest on a cutting board tented with foil for 10-15 minutes before carving. Serve and enjoy!
