There’s something undeniably comforting about the aroma of roasted chicken wafting through your kitchen. It’s a classic dish that exudes warmth, hominess, and the promise of a hearty, satisfying meal. Whether you’re preparing a Sunday dinner for the family or looking for a crowd-pleasing dish for a gathering, roasted chicken always delivers. With its golden, crispy skin and tender, juicy meat, this dish strikes the perfect balance between simplicity and elegance.
In this recipe, I’ll guide you step-by-step to achieve the perfect roasted chicken, packed with flavor and irresistibly moist. Plus, I’ll share tips, variations, and everything you need to know to master this timeless dish.Let’s cooking our roasted chicken.
Ingredients
For the Chicken:
- 1 whole chicken (4–5 pounds)
- 2 tablespoons olive oil or melted butter
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional, for color)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lemon, halved
- 4–5 garlic cloves, smashed
- 1 small bunch of fresh herbs (thyme, rosemary, and parsley work beautifully)
- 1 medium onion, quartered
- 2–3 carrots, peeled and cut into chunks
- 2–3 celery stalks, cut into chunks
- 1 cup chicken broth or white wine (for basting, optional)
Optional Gravy Ingredients:
- Pan drippings (after roasting)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
 1: Prep Your Ingredients and Chicken
- Preheat the oven: Set your oven to 425°F (220°C). A hot oven ensures a crispy, golden skin.
- Prepare the chicken: Remove the giblets from the chicken cavity (if included). Pat the chicken dry with paper towels—this is crucial for crispy skin.
- Season the cavity: Sprinkle a little salt and pepper inside the cavity, then stuff it with the lemon halves, garlic cloves, and fresh herbs. These aromatics will infuse the meat with incredible flavor.
- Tie the legs: Use kitchen twine to tie the chicken legs together. This helps it cook evenly and maintains a neat shape.
2: Season the Chicken
- Make the seasoning blend: In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika.
- Coat the chicken: Rub the olive oil or melted butter all over the chicken, ensuring it’s evenly coated. Then sprinkle the seasoning blend generously over the entire bird, including the sides and underside.
3: Prep the Vegetables
- Arrange the veggies: In a large roasting pan or oven-safe skillet, spread out the onion, carrots, and celery. These will serve as a flavorful bed for the chicken and enhance the pan drippings for gravy.
- Add liquid: Pour chicken broth or white wine into the pan. This creates a moist environment in the oven, preventing the chicken from drying out.
4: Roast the Chicken
- Place the chicken: Set the chicken breast-side up on top of the vegetable bed.
- Roast: Transfer the pan to the oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, depending on the size of your bird. The general rule of thumb is to roast for 20 minutes per pound.
- Baste (optional): Every 30 minutes, spoon the pan juices over the chicken to enhance flavor and keep it moist. If the skin is browning too quickly, tent the chicken with foil.
5: Check for Doneness
- Use a meat thermometer: Insert it into the thickest part of the chicken thigh (but not touching the bone). The chicken is ready when it reaches an internal temperature of 165°F (74°C).
- Rest the chicken: Remove it from the oven and let it rest for 15–20 minutes. This step allows the juices to redistribute, ensuring moist and tender meat.
6: Optional Gravy
- Make a roux: After removing the chicken from the pan, strain the drippings into a saucepan. Discard the veggies or save them for another use. Heat the drippings over medium heat and whisk in the flour until smooth.
- Add broth: Gradually whisk in chicken broth, stirring constantly, until the gravy thickens. Season to taste with salt and pepper.
Tips for the Best Roasted Chicken
- Dry the chicken well: Moisture on the skin will prevent it from crisping up. Always pat the chicken dry before seasoning.
- Room temperature bird: Let your chicken sit at room temperature for 30 minutes before roasting. This helps it cook more evenly.
- Don’t skip the resting period: Cutting into the chicken immediately will cause the juices to run out. Patience pays off!
- Choose the right pan: A sturdy roasting pan or oven-safe skillet ensures even cooking and holds the juices for basting or gravy.
Storage Instructions
- Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze roasted chicken for up to 3 months. Shred or slice the meat before freezing for easier use in soups, salads, or sandwiches.
- Reheat: Warm leftovers in the oven at 350°F (175°C) or in the microwave until heated through.
Variations
- Spicy Roasted Chicken: Add cayenne pepper or chili powder to the seasoning blend for a spicy kick.
- Herb-Crusted Chicken: Mix minced fresh herbs like thyme, rosemary, and parsley with softened butter, then rub it under and over the chicken skin before roasting.
- Citrus Twist: Use oranges or limes instead of lemons in the cavity for a different flavor profile.
- Sheet Pan Style: Surround the chicken with additional veggies like potatoes and Brussels sprouts for a one-pan meal.
- Mediterranean Flair: Season with oregano, garlic, and lemon zest, and serve with tzatziki sauce on the side.
Nutrition Details (Per Serving, based on 6 servings)
- Calories: 380
- Protein: 45g
- Carbohydrates: 5g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 120mg
- Sodium: 850mg
- Fiber: 1g
- Sugar: 2g
FAQ
1. Can I use a frozen chicken?
Yes, but you must thaw it completely before roasting. This can be done in the refrigerator (allow 24 hours for every 5 pounds of chicken) or by submerging it in cold water (change the water every 30 minutes).
2. How do I keep the chicken breast moist?
Roasting the chicken breast-side up and basting with pan juices helps prevent dryness. You can also cover the breast with foil halfway through cooking if it browns too quickly.
3. Can I skip the vegetables?
Absolutely! However, the vegetables add flavor to the pan drippings and make a great side dish. If you skip them, consider using a rack to lift the chicken off the pan.
4. How do I know if the chicken is cooked without a thermometer?
Check the juices: pierce the thickest part of the thigh. If the juices run clear (not pink), the chicken is likely done. However, a thermometer is the most accurate method.
5. What’s the best way to carve a roasted chicken?
Use a sharp knife and follow these steps:
- Remove the legs by cutting through the joint where the thigh meets the body.
- Separate the wings.
- Slice the breast meat off the bone in thin, even pieces.
