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. Perfectly seasoned with herbs and aromatics, this dish is sure to become a family favorite.
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.
Notes
Dry the chicken completely for crispy skin. Resting the chicken is essential for juicy meat. Leftovers can be stored in the fridge and reheated for future meals.
Nutrition
Calories: 280kcalProtein: 29g
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