Description

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)

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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.

Nutrition

Serving Size: 1/6 of chicken
Calories: 350
Sugar: 1g
Sodium: 420mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 30g
Cholesterol: 95mg