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Roasted Chicken Recipe

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.
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings

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!

Notes

Resting the chicken after cooking is crucial for juiciness. Pat the chicken dry before seasoning for crispy skin.
Keyword Easy Recipe, Family Dinner, Herb-Scented, one-pan meal, Roasted Chicken
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