Here’s a classic and foolproof recipe for Roasted Chicken — golden, crispy skin, juicy meat, and deeply savory flavor. Perfect for Sunday dinners, meal prep, or impressing guests with minimal effort.
🍗 Classic Roasted Chicken
🍽️ Servings: 4–6
⏱️ Total Time: ~1 hour 30 minutes (plus optional marinating time)
🥘 Ingredients:
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1 whole chicken (3.5–4.5 lbs)
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2–3 tablespoons olive oil or melted butter
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1 tablespoon kosher salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika (for color)
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1 lemon, halved
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1 head of garlic, halved horizontally
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A few sprigs of fresh herbs (thyme, rosemary, parsley)
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Optional veggies for roasting: carrots, onions, potatoes, parsnips
🔪 Instructions:
1. Prep the chicken
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Preheat oven to 425°F (220°C).
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Pat the chicken dry with paper towels — dry skin = crispy skin.
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Remove any giblets from the cavity.
2. Season generously
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Rub the chicken all over with olive oil or butter.
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Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl.
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Sprinkle the seasoning mixture all over the chicken — don’t forget under the wings and thighs.
3. Stuff the cavity
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Insert the lemon halves, halved garlic bulb, and fresh herbs into the chicken cavity. This adds moisture and flavor from the inside out.
4. Truss (optional)
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Tie the legs together with kitchen twine if you want a neater appearance and more even cooking.
5. Roast the chicken
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Place the chicken breast-side up in a roasting pan or cast iron skillet.
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(Optional: Scatter chopped veggies around the chicken, tossed with oil and seasoning.)
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Roast for 1 hour to 1 hour 15 minutes, depending on size.
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Chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and juices run clear.
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6. Rest before carving
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Remove from oven and let rest for 10–15 minutes before carving. This keeps the juices in.
🔪 Carving Tips:
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Slice through the skin between the leg and breast.
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Pull the leg away and cut at the joint.
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Separate drumstick and thigh if desired.
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Slice breast meat off the bone, starting from the breastbone down.
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Don’t forget the wings!
🥄 Serving Suggestions:
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With sides: Roasted potatoes, green beans, mashed cauliflower, or a fresh salad.
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For leftovers: Make sandwiches, soups, chicken salad, tacos, or fried rice.
🧑🍳 Tips:
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Want extra-crispy skin? Air-dry the chicken in the fridge, uncovered, for a few hours or overnight before roasting.
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Want even cooking? Bring the chicken to room temp for 30 minutes before roasting.
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Make a pan sauce: Deglaze the pan with white wine or broth after roasting and simmer with garlic, butter, and herbs.