Roast Chicken Recipe
Simple, juicy, and loaded with herb flavors, this roast chicken recipe brings family and friends together around the table with minimal fuss. A healthy choice with crispy, golden skin and tender, flavorful meat every time.
Ingredients
- 1 4-5 lb whole chicken giblets removed (pasture-raised if possible)
- 2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil (extra-virgin for flavor)
- 4 cloves garlic smashed (add more if you love garlic)
- 1 large lemon halved (choose organic for zest)
- 4 sprigs fresh rosemary (or 2 tsp dried, but fresh is best)
- 4 sprigs fresh thyme (sub in oregano or sage if you wish)
- 1 large onion quartered (optional for extra aroma)
- 1 cup low-sodium chicken broth for the pan, helps form a simple gravy
Instructions
- Preheat your oven to 425°F. Let the chicken sit at room temperature for 20 minutes to aid even cooking.
- Pat the chicken dry, rub with olive oil, season with salt and pepper (inside and out). Stuff with lemon, garlic, and herbs.
- Roast the chicken at 425°F for 60 minutes, basting halfway through. Increase heat to 450°F for a final 10-15 minutes.
- Let the chicken rest on a cutting board for 15 minutes before carving. Enjoy the crispy, juicy roast chicken with your favorite sides.
Notes
Letting the chicken sit at room temperature ensures even cooking. Use a meat thermometer to prevent overcooking. To make a natural gravy, deglaze the pan with chicken broth.
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