Here’s a simple and flavorful Roast Chicken recipe—crispy skin, juicy meat, and only a handful of ingredients. Perfect for a comforting dinner or an impressive meal for guests!
🍗 Classic Roast Chicken
🛒 Ingredients (Serves 4–6)
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1 whole chicken (about 3½ to 4 lbs / 1.5–1.8 kg)
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2–3 tbsp olive oil or melted butter
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Salt and freshly ground black pepper
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1 lemon, halved
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1 head of garlic, halved crosswise
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2–3 sprigs each of fresh rosemary, thyme, and parsley (or 1 tsp dried herbs)
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Optional: 1 onion, quartered; carrots or potatoes for roasting in the pan
🔪 Instructions
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Preheat oven to 425°F (220°C).
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Prep the chicken:
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Remove giblets if included and pat chicken dry with paper towels.
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Rub the skin all over with olive oil or butter.
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Season generously with salt and pepper, inside and out.
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Stuff the cavity with the halved lemon, garlic, and herbs.
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Truss (optional): Tie the legs together with kitchen twine and tuck the wings under for even cooking and a neater shape.
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Roast:
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Place chicken breast-side up on a rack in a roasting pan.
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Roast for 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and juices run clear.
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Rest for 10–15 minutes before carving to keep it juicy.
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Serve with roasted veggies, salad, or mashed potatoes.
🧑🍳 Tips for Success
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For crispy skin, make sure the chicken is very dry before roasting.
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Don’t skip the resting time—it helps redistribute juices.
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Use leftovers for sandwiches, soups, or chicken salad.
🔄 Flavor Variations
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Garlic herb butter: Mix butter with minced garlic, parsley, and lemon zest and rub under the skin.
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Spicy twist: Add smoked paprika, chili powder, or cayenne to the seasoning.
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Citrus rosemary: Add orange slices with lemon for a sweeter aroma.
Would you like a one-pan version with veggies, a rotisserie-style rub, or a spatchcocked version for faster cooking?