Roasted Chicken Recipe
This Roasted Chicken Recipe is a juicy, flavorful classic that’s as easy to whip up on a weeknight as it is stunning for a holiday table.
There’s something heartwarming about pulling a golden-brown bird from the oven—skin that shatters under your fork, meat so tender it practically falls off the bone, and that savory scent of herbs drifting through the house like a cozy blanket. Ever wondered why roast chicken feels like a hug on a plate? It’s all about temperature and timing: a quick 425°F sear locks in juices, which slowly cook down to a perfect 165°F interior. According to USDA guidelines, reaching that mark ensures both safety and moisture retention. I first fell for this homemade method back when my backyard rosemary bush was just seedlings—now it’s the go-to for family dinners, holiday feasts, and even quick, nourishing lunches. What makes it unique? A simple olive oil rub with fresh herb seasoning, plus aromatics tucked inside, layers flavors without extra fuss. At around 280 calories per serving and packed with about 29 grams of protein, it fits into healthy meal plans too. Honestly, it’s remarkably easy, reliably delicious, and always juicy.
Why You’ll Love This Roasted Chicken Recipe
- Juicy, savory meat that’s never dry
- Crispy, golden skin with minimal fuss
- Easy seasoning—no special tools required
- Ready in under 2 hours from start to finish
- Perfect for casual family dinners or company
- One-pan method means fewer dishes to wash
- Customizable herb blends let you tweak flavors
- Ideal for meal prep and leftover sandwiches
Ingredients for Roasted Chicken Recipe
- 1 (4–5 lb) whole chicken, giblets removed (choose pasture-raised if possible)
- 2 Tbsp extra-virgin olive oil (I like California Olive Ranch)
- 1 Tbsp kosher salt (Diamond Crystal or Morton)
- 1 tsp freshly ground black pepper
- 1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- 4 garlic cloves, skin-on and lightly smashed
- 1 lemon, halved
- 1 onion, quartered
- Optional: 2 carrots and 2 celery stalks, roughly chopped (for roasting bed)
Tip: Rinse and pat the chicken completely dry—dry skin crisps up beautifully. Use room-temperature herbs so they stick to the oil.
Directions for Roasted Chicken Recipe
- Preheat the oven to 425°F, placing a rack in the center. Let it heat fully—you’ll hear a faint sizzle when the chicken hits the pan.
- Pat the chicken dry inside and out with paper towels. Any leftover moisture will steam the skin and prevent crisping.
- Rub the entire bird with olive oil—two tablespoons ensures full coverage. I reach for California Olive Ranch for its smooth finish.
- In a small bowl, combine salt, pepper, chopped rosemary, thyme, and a pinch of smoked paprika (optional). Gently press this herb seasoning into the skin and inside the cavity.
- Stuff the cavity with smashed garlic and lemon halves; scatter onion, carrots, and celery pieces around the bird for extra aroma and a natural roasting rack.
- Tie the legs together with kitchen twine and tuck the wing tips under the body—this helps everything cook evenly and looks tidy when you carve.
- Place the chicken on a wire rack inside a roasting pan (I love using a Lodge cast-iron rack for even heat). Roast at 425°F for 15 minutes to lock in juices.
- Lower the oven temperature to 375°F and continue cooking for 45–55 minutes. Rotate the pan halfway through so the thighs face the back of the oven, compensating for any hot spots.
- Use an instant-read thermometer (like a ThermoWorks Thermapen Mk4) in the thickest part of the thigh; it should register 165°F. If it’s a few degrees shy, give it 5–10 more minutes.
- Transfer the chicken to a cutting board, tent with foil, and let it rest for 10–15 minutes. Those minutes of rest are the secret to meat that stays moist and tender. Carve by slicing the legs first, then the breasts, and spoon pan drippings over each serving.
Servings & Timing
Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 1 hour (15 min at 425°F, 45–55 min at 375°F)
Rest Time: 10–15 minutes
Total Time: About 1 hour 30 minutes
Variations
- Citrus-Herb Twist: Slide thin lemon and orange slices under the skin for a bright, tangy note.
- Spicy Paprika Rub: Swap rosemary for smoked paprika, chili powder, and a pinch of cayenne.
- Garlic Butter Infusion: Mix softened butter with minced garlic and herbs, then spread under the skin.
- Slow-Roasted Low-Temp: Cook at 300°F for 2½ hours for ultra-tender, fall-off-the-bone meat.
- Lemon-Pepper Sprinkle: Finish with freshly cracked pepper and lemon zest just before serving.
- Aromatic Cumin Blend: Add ground cumin, coriander, and a drizzle of honey for a warm, sweet-savory twist.
Storage & Reheating
Store leftover roasted chicken in an airtight container in the fridge for up to 3–4 days. For longer keeping, freeze carved pieces in zip-top bags (label with date)—they’ll stay good for up to 3 months.
To reheat, warm the oven to 350°F, place chicken on a baking sheet with a splash of broth or pan drippings, cover loosely with foil, and heat for 10–15 minutes until warmed through. In a hurry? Microwave on medium power for 1–2 minutes, checking halfway.
Make-ahead tip: Season and dry-brine the chicken (uncovered) in the fridge for up to 24 hours before roasting—that extra time guarantees maximum flavor and crispiness.
Notes
• If fresh herbs aren’t available, you know what? I stash extra rosemary in my freezer—it still delivers a punch.
• A quick dry-brine (salting the skin 4–12 hours ahead) can lift moisture and deepen flavor.
• For a simple gravy, deglaze the roasting pan with white wine or chicken stock on the stovetop and whisk in a pat of butter.
• Letting the chicken rest uncovered in the fridge for an hour before roasting amps up skin crispiness.
• Those 10–15 minutes of resting under foil aren’t negotiable—they keep the meat juicy when you carve.
FAQs
Q: Can I roast chicken pieces instead of a whole bird?
A: Absolutely—adjust cooking time to about 35–45 minutes at 375°F, depending on piece size.
Q: Why isn’t my skin crispy?
A: It usually means the chicken was too moist or the oven didn’t start hot enough—pat it dry and preheat thoroughly.
Q: Do I have to stuff the cavity?
A: No, stuffing is optional. It adds aromatics, but the herb rub alone keeps the meat juicy.
Q: How do I know when it’s done?
A: An instant-read thermometer at 165°F in the thigh is the surefire test—juices should run clear, too.
Q: Can I skip the resting time?
A: Resting is key—skip it and more juices will end up on your cutting board instead of in the meat.
Q: Is brining necessary?
A: A dry-brine makes a noticeable difference, but a wet brine isn’t required for great results.
Q: What sides pair best?
A: Seasonal roasted vegetables, creamy mashed potatoes, or a crisp green salad all complement this bird nicely.
Q: Can I use frozen chicken?
A: Fully thaw in the fridge first—roasting a semi-frozen bird leads to uneven cooking and dry spots.
Conclusion
This roasted chicken recipe delivers reliably juicy, homemade bird with crispy, seasoned skin every time—perfect for weeknight dinners or special gatherings. Give it a go, share your feedback below, and don’t forget to explore my garlic mashed potatoes or herb-roasted vegetables for the perfect meal pairing!
Roasted Chicken Recipe
Ingredients
- 1 (4-5 lb) whole chicken giblets removed (choose pasture-raised if possible)
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp kosher salt (Diamond Crystal or Morton)
- 1 tsp freshly ground black pepper
- 1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- 4 cloves garlic, skin-on and lightly smashed
- Optional 2 carrots and 2 celery stalks, roughly chopped (for roasting bed)
Instructions
- Preheat the oven to 425°F and place a rack in the center.
- Pat the chicken dry inside and out with paper towels.
- Rub the entire bird with olive oil for full coverage.
- Combine salt, pepper, rosemary, thyme, and paprika. Press this herb seasoning into the skin and inside the cavity.
- Stuff the cavity with smashed garlic and lemon halves; add onion, carrots, and celery around the bird.
- Tie the legs together with twine and tuck the wing tips under the body.
- Place chicken on a wire rack inside a roasting pan. Roast at 425°F for 15 minutes, then lower to 375°F and continue cooking for 45-55 minutes.
- Use an instant-read thermometer to ensure the thickest part of the thigh reaches 165°F.
- Let the chicken rest for 10-15 minutes, then carve and serve with pan drippings.
