Roast chicken is a timeless classic that can be as simple or as elaborate as you like. A perfectly roasted chicken is juicy on the inside with crisp, golden-brown skin on the outside. This recipe focuses on making a roast chicken that’s easy, flavorful, and ideal for any meal, whether it’s a weeknight dinner or a Sunday family feast. With minimal ingredients and effort, you’ll enjoy the comforting aroma and taste of this home-cooked favorite.
Equipment:
- Roasting pan or baking dish
- Kitchen twine (optional)
- Meat thermometer
- Basting brush (optional)
- Sharp knife
Ingredients:
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil or melted butter
- 1 lemon, quartered
- 4 garlic cloves, smashed
- Fresh herbs (rosemary, thyme, or parsley)
- Salt and freshly ground black pepper to taste
- 1 onion, quartered (optional)
- 2 carrots, cut into chunks (optional)
- 2 celery stalks, cut into chunks (optional)
Instructions:
- Preheat Oven:
Preheat your oven to 425°F (220°C). Place a rack in the middle of the oven for even cooking. - Prepare the Chicken:
Remove the chicken from the packaging, pat it dry with paper towels, and remove any giblets from the cavity. Trussing the chicken with kitchen twine is optional but helps it cook evenly and retains moisture. - Season the Chicken:
Rub the chicken with olive oil or melted butter, ensuring the entire surface is coated. Season generously with salt and freshly ground black pepper. Stuff the cavity with lemon wedges, smashed garlic cloves, and fresh herbs. For added flavor, you can also season the inside of the cavity with a pinch of salt and pepper. - Prepare Vegetables (Optional):
If using, place the chopped onions, carrots, and celery in the bottom of your roasting pan. These vegetables will help create a flavorful base and make a delicious side for the meal. - Roast the Chicken:
Place the chicken breast-side up on a rack in the roasting pan or directly on top of the vegetables. Roast the chicken for 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 165°F (75°C) when checked in the thickest part of the thigh. If you like extra crispy skin, you can increase the oven temperature to 450°F (230°C) during the last 10 minutes of roasting. - Rest the Chicken:
Once the chicken is done, remove it from the oven and let it rest, covered loosely with foil, for 10-15 minutes. This helps redistribute the juices and keeps the meat tender. - Carve and Serve:
Carve the chicken, starting with the legs and breasts. Serve with your favorite side dishes like mashed potatoes, roasted vegetables, or a crisp salad.
Tips:
- For a golden-brown crispy skin, ensure the chicken is dry before roasting. Moisture will prevent the skin from crisping up properly.
- Basting the chicken with its own juices halfway through roasting will help achieve a juicy, flavorful result, but it’s not necessary if you prefer less hands-on attention.
- You can also add potatoes, other root vegetables, or even some lemon slices to the roasting pan for a complete one-pan meal.
Roast chicken is a comforting and versatile dish that’s perfect for any occasion. This easy recipe will give you a flavorful, juicy chicken with a crispy skin, making it a hit for family dinners or special gatherings. Enjoy the simplicity of this timeless favorite, and make it your own with your favorite herbs and seasonings.
Roast Chicken Recipe
This easy roast chicken recipe creates a juicy, tender bird with crispy skin. Perfect for weeknight dinners or special occasions, it’s a classic comfort food everyone will love.
Equipment
- Roasting pan or baking dish
- Kitchen twine (optional)
- Meat thermometer
- Basting brush (optional)
- Sharp knife
Ingredients
- 1 whole chicken 3-4 pounds
- 2 tablespoons olive oil or melted butter
- 1 lemon quartered
- 4 garlic cloves smashed
- Fresh herbs rosemary, thyme, or parsley
- Salt and freshly ground black pepper to taste
- 1 onion quartered (optional)
- 2 carrots cut into chunks (optional)
- 2 celery stalks cut into chunks (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C). Place a rack in the middle of the oven for even cooking.
- Prepare the Chicken:
- Remove the chicken from the packaging, pat it dry with paper towels, and remove any giblets from the cavity. Trussing the chicken with kitchen twine is optional but helps it cook evenly and retains moisture.
- Season the Chicken:
- Rub the chicken with olive oil or melted butter, ensuring the entire surface is coated. Season generously with salt and freshly ground black pepper. Stuff the cavity with lemon wedges, smashed garlic cloves, and fresh herbs. For added flavor, you can also season the inside of the cavity with a pinch of salt and pepper.
- Prepare Vegetables (Optional):
- If using, place the chopped onions, carrots, and celery in the bottom of your roasting pan. These vegetables will help create a flavorful base and make a delicious side for the meal.
- Roast the Chicken:
- Place the chicken breast-side up on a rack in the roasting pan or directly on top of the vegetables. Roast the chicken for 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 165°F (75°C) when checked in the thickest part of the thigh. If you like extra crispy skin, you can increase the oven temperature to 450°F (230°C) during the last 10 minutes of roasting.
- Rest the Chicken:
- Once the chicken is done, remove it from the oven and let it rest, covered loosely with foil, for 10-15 minutes. This helps redistribute the juices and keeps the meat tender.
- Carve and Serve:
- Carve the chicken, starting with the legs and breasts. Serve with your favorite side dishes like mashed potatoes, roasted vegetables, or a crisp salad.
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