Name: Roasted Chicken Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole chicken (about 4 lbs); 2 tablespoons olive oil; 1 tablespoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 lemon (halved); 4 cloves garlic (crushed); A few sprigs of fresh rosemary and thyme

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Get ready to fall in love with a true comfort food classic: Roasted Chicken. This recipe delivers juicy, golden-skinned chicken with a punch of flavor in every bite, all from simple ingredients and easy prep. There’s something incredibly satisfying about pulling a fragrant, sizzling bird from the oven and letting that inviting aroma fill your home. Whether you’re serving family dinner on a Sunday or hosting friends for a cozy night in, this Roasted Chicken is a crowd-pleaser that never goes out of style.

Ingredients You’ll Need

With just a handful of kitchen staples and a few thoughtful touches, this Roasted Chicken is proof that simplicity doesn’t mean sacrificing flavor. Each ingredient is chosen for its ability to add depth, moisture, or an enticing aroma to the dish, so don’t skip a thing!

Whole chicken (about 4 lbs): The heart of the dish; a quality bird is essential for juicy, flavorful results.
Olive oil: Brings golden color and helps those spices cling beautifully to the chicken skin.
Salt: Maximizes flavor and helps lock in moisture during roasting.
Black pepper: Adds gentle heat and classic depth to every bite.
Garlic powder: Gives a subtle, savory earthiness that infuses the meat and skin.
Onion powder: Rounds out the seasoning mix with a hint of sweetness and balance.
Paprika: Offers a warm color and gentle smokiness for an extra layer of flavor.
Lemon (halved): Stuffed inside, it imparts bright aromatic notes and keeps the chicken moist.
Garlic (crushed): Infuses the cavity with an irresistible garlicky scent and taste.
Fresh rosemary and thyme: The herbs lend a burst of freshness and classic roast character.

How to Make Roasted Chicken

Step 1: Prep Your Chicken

Preheat your oven to a toasty 425°F—this high heat is key for that coveted crispy skin. If your chicken has giblets tucked inside, pull those out (they’re great for homemade stock if you want to save them!). Pat the chicken dry, top and bottom, with paper towels. This little step makes a world of difference when it comes to browning.

Step 2: Season Generously

Drizzle olive oil all over the chicken and use your hands to make sure it’s well coated. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika, giving them a quick stir until evenly mixed. Rub the seasoning blend all over the skin, then sprinkle a little inside the cavity too for maximum flavor.

Step 3: Stuff with Citrus and Herbs

Take your halved lemon, crushed garlic cloves, and sprigs of rosemary and thyme, and stuff them into the chicken’s cavity. This not only perfumes the meat from within but also keeps the inside moist and aromatic as it cooks.

Step 4: Secure and Arrange

Tuck the wings underneath the chicken so they don’t burn. If you like, tie the legs together with kitchen twine to help everything cook evenly. Place your seasoned and stuffed bird breast-side up in a roasting pan, or grab your favorite oven-safe skillet for rustic style.

Step 5: Roast to Perfection

Slide the pan into the preheated oven and set your timer for 1 hour and 15 minutes. About halfway through, baste the chicken with its own delicious pan juices to encourage even browning and keep that skin glistening. You’ll know it’s done when a thermometer reads 165°F in the thickest part of the thigh.

Step 6: Rest, Carve, and Devour

Once it’s out of the oven, let your Roasted Chicken rest for 10–15 minutes. This brief wait lets all those savory juices settle back into the meat, so each slice is as juicy as can be. Now, carve it up and get ready for applause!

How to Serve Roasted Chicken

Garnishes

A shower of freshly chopped parsley, a few extra sprigs of rosemary, or a wedge of extra lemon adds a beautiful pop of color and a touch of freshness on the plate. Even a sprinkle of flaky sea salt or a drizzle of good olive oil can elevate the presentation to special-occasion status.

Side Dishes

Classic accompaniments like creamy mashed potatoes, honey-glazed carrots, or a medley of roasted seasonal vegetables make perfect partners for this Roasted Chicken. If you crave something lighter, a bright green salad dressed with a zingy vinaigrette is a wonderful balance to the juicy, rich chicken.

Creative Ways to Present

Transform your Roasted Chicken into a centerpiece by serving it whole at the table—let everyone admire that golden skin before carving. Or, go rustic and serve carved pieces on a large platter with charred lemons and fresh herbs tucked all around. Leftover chicken shines in sandwiches, tacos, or tossed into grain bowls for fabulous next-day lunches.

Make Ahead and Storage

Storing Leftovers

To keep your leftover Roasted Chicken fresh and juicy, place cooled pieces in an airtight container. Stored in the fridge, it will stay delicious for up to four days. Slice the meat off the bone before refrigerating to make future meals a breeze.

Freezing

If you don’t think you’ll eat the leftovers in a few days, Roasted Chicken freezes wonderfully. Separate the meat from the bones and pack it into freezer-safe bags or containers. Label them with the date and freeze for up to three months. Defrost overnight in the refrigerator when you’re ready to enjoy.

Reheating

For best results, reheat Roasted Chicken in a covered skillet or in the oven at a low temperature to preserve the juiciness and keep the skin from drying out. If you’re in a hurry, a quick zap in the microwave works, but add a splash of broth or water to help prevent dryness.

FAQs

Can I use different herbs for Roasted Chicken?

Absolutely! While rosemary and thyme are classics, you can customize your Roasted Chicken by adding sage, oregano, or even tarragon for a twist. Use what you have on hand or what’s in season for endless variations.

How do I get extra-crispy skin on my Roasted Chicken?

Let the chicken air-dry in the fridge, uncovered, for a few hours or overnight before roasting. This removes excess moisture from the skin, resulting in incredible crispiness every single time.

What if I don’t have kitchen twine to tie the legs?

No worries! You can skip tying the legs; the chicken will still roast beautifully. Tucking the wings under is more important to prevent burning, but tying does help everything cook evenly if you have twine.

How do I know when Roasted Chicken is fully cooked?

The best way is with a meat thermometer—look for 165°F in the thickest part of the thigh, not touching bone. If you don’t have a thermometer, check that the juices run clear and the meat isn’t pink.

Can I make Roasted Chicken ahead of time for a party?

Definitely! You can roast your chicken earlier in the day and let it rest loosely covered with foil. Carve just before serving, and rewarm gently in the oven or serve at room temperature with flavorful pan juices.

Final Thoughts

If you’re looking for a dish that feels homey, delicious, and endlessly versatile, Roasted Chicken truly fits the bill. Give it a try, make it your own, and enjoy the unbeatable experience of serving up a golden, crispy-skinned masterpiece straight from your oven.

Roasted Chicken Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Roasted Chicken recipe yields a perfectly juicy and flavorful bird with crispy skin, seasoned with a blend of spices and fresh herbs. A classic main course that’s simple to prepare and always a hit at the dinner table.

Ingredients

Scale

Ingredients:

1 whole chicken (about 4 lbs)
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 lemon (halved)
4 cloves garlic (crushed)
A few sprigs of fresh rosemary and thyme

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Instructions

Preheat your oven: Preheat the oven to 425°F.
Prepare the chicken: Remove giblets, pat dry, and rub with olive oil.
Season the chicken: Mix salt, pepper, garlic powder, onion powder, and paprika. Season chicken inside and out.
Stuff the cavity: Fill with lemon, garlic, and herbs.
Roast the chicken: Place in a roasting pan, roast for 1 hour 15 minutes, basting halfway through.
Rest and serve: Let chicken rest for 10–15 minutes before carving.