This roasted chicken recipe is straightforward and incredibly rewarding. It’s a one-pan wonder that brings together golden-brown, crispy skin with tender and flavorful meat. You’ll love how easy it is to prepare, how delicious your kitchen smells while it cooks, and how versatile it is when it comes to sides and leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole chicken
Olive oil or melted butter
Garlic cloves
Lemon
Fresh rosemary or thyme
Salt
Black pepper
Onion
Carrots and celery (optional, for roasting base)
Directions
Preheat your oven to 425°F (220°C).
Remove the giblets from the cavity of the chicken if present, and pat the chicken dry with paper towels.
Season the cavity of the chicken with salt and pepper. Stuff with halved lemon, garlic cloves, and fresh herbs.
Rub the outside of the chicken with olive oil or melted butter, then season generously with salt and pepper.
Optional: Place chopped carrots, celery, and onion at the bottom of a roasting pan to create a flavorful bed.
Place the chicken breast-side up on top of the vegetables or directly on a rack in the pan.
Roast in the preheated oven for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
Servings and timing
This recipe serves approximately 4 to 6 people. The preparation time is around 15 minutes, and the roasting time is about 1 hour and 15 minutes, depending on the size of the chicken. Always ensure the internal temperature reaches 165°F (74°C) before serving.
Variations
Herb Butter Chicken: Mix softened butter with minced garlic and chopped herbs, then spread it under the skin before roasting.
Spicy Roasted Chicken: Add smoked paprika, cayenne pepper, or chili flakes to the seasoning for a kick of heat.
Citrus Chicken: Use a combination of lemon and orange slices in the cavity for a bright, zesty flavor.
Stuffed Roasted Chicken: Add a bread-based stuffing or wild rice mixture inside the cavity for a more filling version.
Garlic-Lover’s Chicken: Double the garlic and roast extra cloves around the chicken for rich, caramelized flavor.
Storage/Reheating
Leftover roasted chicken should be cooled completely and stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in an oven-safe dish and warm at 350°F (175°C) for about 15–20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1–2 minutes.
For longer storage, remove the meat from the bones and freeze it in freezer-safe bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
How do I keep roasted chicken moist?
Basting the chicken with its juices during roasting and letting it rest after cooking helps keep it moist.
Can I roast a chicken from frozen?
It’s not recommended. Thaw the chicken completely in the refrigerator before roasting to ensure even cooking.
Should I cover the chicken while roasting?
No, roasting uncovered allows the skin to become crisp. If it starts to brown too quickly, loosely cover with foil toward the end.
How do I know when the chicken is done?
Use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh without touching the bone.
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs in place of fresh ones.
What can I do with the leftover carcass?
Use it to make homemade chicken stock by simmering it with vegetables, herbs, and water.
Can I roast just chicken breasts or thighs?
Yes, but adjust cooking time accordingly. Bone-in, skin-on pieces are ideal for roasting.
What vegetables go well with roasted chicken?
Root vegetables like carrots, potatoes, parsnips, and onions are classic choices and can be roasted in the same pan.
Should I truss the chicken?
Trussing helps the chicken cook evenly and retain moisture, but it’s optional.
How do I get extra crispy skin?
Dry the chicken thoroughly before roasting and rub it with oil or butter. High oven heat also helps crisp up the skin.
Conclusion
Roasted chicken is a staple recipe every home cook should have in their rotation. It’s easy, satisfying, and endlessly adaptable. Whether you’re cooking for your family or preparing a meal to impress, this classic dish delivers every time. Serve it with your favorite sides and enjoy the comforting flavors of a perfectly roasted chicken.
Roasted chicken is a comforting and classic dish featuring crispy skin and juicy meat, seasoned with simple herbs and aromatics. Perfect for family meals, gatherings, or meal prep, this one-pan recipe delivers delicious flavor and minimal cleanup.
Ingredients
1 whole chicken (about 4–5 lbs)
2–3 tablespoons olive oil or melted butter
4–6 garlic cloves, peeled
1 lemon, halved
2–3 sprigs fresh rosemary or thyme
Salt, to taste
Black pepper, to taste
1 onion, quartered
2 carrots, chopped (optional)
2 celery stalks, chopped (optional)
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Season the cavity with salt and pepper, then stuff it with halved lemon, garlic cloves, and fresh herbs.
Rub the outside of the chicken with olive oil or melted butter. Season generously with salt and pepper.
Optional: Place chopped carrots, celery, and onion in the bottom of a roasting pan to create a flavor base.
Place the chicken breast-side up on the vegetables or on a roasting rack in the pan.
Roast for 1 hour 15 minutes, or until a meat thermometer inserted in the thickest part of the thigh reads 165°F (74°C).
Remove from the oven and let the chicken rest for 10–15 minutes before carving.
Notes
Use a meat thermometer for accurate doneness. Let the chicken rest before slicing to retain moisture.Optional vegetables underneath the chicken enhance flavor and make great sides.Customize the flavor with different herbs or spice blends.
