Imagine pulling a golden, perfectly roasted chicken out of the oven, its crispy skin glistening and filling your kitchen with an irresistible aroma that makes everyone's mouth water. This classic roast chicken recipe isn't just a meal—it's a culinary experience that transforms an ordinary dinner into a memorable feast. Whether you're a novice cook or a seasoned chef, this foolproof method will help you create a restaurant-quality dish that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, halved
- 4 cloves garlic, crushed
- Fresh herbs (thyme, rosemary)
- Vegetables (carrots, potatoes, onions)
Instructions
- Remove the chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature. Pat the chicken completely dry with paper towels to ensure crispy skin.
- Preheat the oven to 425°F (220°C). Position the oven rack in the middle position for even roasting.
- Prepare the vegetables by washing and cutting carrots, potatoes, and onions into roughly 1-inch chunks. Place them in a large roasting pan.
- Drizzle olive oil over the chicken, ensuring complete coverage. Generously season the entire chicken - inside and outside - with salt and pepper.
- Stuff the chicken cavity with lemon halves, crushed garlic cloves, and fresh herbs like thyme and rosemary. This will infuse the meat with aromatic flavors.
- Truss the chicken by tying the legs together with kitchen twine to ensure even cooking. Tuck wing tips under the body to prevent burning.
- Place the chicken breast-side up on top of the prepared vegetables in the roasting pan. Arrange vegetables around the chicken to absorb delicious drippings.
- Roast in the preheated oven for approximately 1 hour and 15-30 minutes. The chicken is done when internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove from oven and let the chicken rest for 15-20 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with the roasted vegetables. Garnish with additional fresh herbs if desired.
Tips
- Always start with a dry chicken: Moisture is the enemy of crispy skin. Pat your chicken thoroughly with paper towels before seasoning.
- Room temperature matters: Let your chicken sit out for 30 minutes before cooking to ensure even roasting and more consistent results.
- Don't be shy with seasoning: Generously salt and pepper both the inside and outside of the chicken for maximum flavor.
- Use fresh herbs: The combination of thyme and rosemary adds depth and complexity to the chicken's taste.
- Invest in a meat thermometer: This is the most reliable way to ensure your chicken is cooked perfectly without drying out.
- Let it rest: Allowing the chicken to rest after cooking helps redistribute juices, resulting in incredibly moist meat.
- Vegetable placement is key: Cutting vegetables into similar-sized chunks and placing them around the chicken helps them absorb delicious pan drippings.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 7g
Cholesterol: 120mg
