Roast Chicken Recipe
A mouthwatering roast chicken recipe with golden, crispy skin and tender, juicy meat—perfect for family dinners or special Sundays.
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)
Instructions
- Preheat your oven to 425°F
- Rinse the chicken inside and out, then pat dry. Loosen the skin at the breast to tuck in herbs and a lemon slice.
- Rub the exterior with olive oil or butter. Sprinkle with salt, pepper, and paprika if using.
- Stuff the cavity with halved lemon, smashed garlic, onion quarters, and herbs.
- Tie the legs together with twine and tuck wing tips under the chicken.
- Place chicken breast-side up on a roasting pan. Roast for 60-75 minutes until internal temperature reaches 165°F.
- Halfway through, spoon pan juices over the bird to boost flavor and moisture.
- Tent the chicken with foil and let it rest for 15 minutes before carving and serving.
Notes
Pat the chicken dry for extra-crispy skin. Resting is crucial for juicy meat. Play with herbs and spices for different flavors. Leftovers can be used in salads, tacos, or other dishes. Add lemon zest for a tangy twist.
Nutrition
Calories: 400kcal
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