There’s something magical about gathering around the table as a golden, crispy Roasted Chicken makes its grand entrance—juices sizzling, aromas filling the kitchen, and anticipation running high. This dish is the epitome of comfort food: simple ingredients, minimal prep, and results that are nothing short of spectacular. Whether you’re hosting Sunday dinner or craving leftovers for sandwiches and salads, Roasted Chicken is the centerpiece that never disappoints.
Ingredients You’ll Need
The beauty of Roasted Chicken is that each ingredient has a job to do—building flavor, keeping things juicy, and adding irresistible color to the finished bird. You don’t need anything fancy, just the right basics and a few fresh touches to make this meal memorable.
- Whole chicken (about 4–5 pounds): The star of the show—choose a plump, fresh chicken for the juiciest meat and crispest skin.
- Olive oil or melted butter (2 tablespoons): Rubbed all over, this locks in moisture and helps the seasonings stick, creating that gorgeous golden crust.
- Kosher salt (1 tablespoon): Essential for seasoning the meat deeply and drawing out natural flavors.
- Black pepper (1 teaspoon): Adds gentle heat and depth to every bite.
- Garlic powder (1 teaspoon): Brings a subtle, savory warmth that pairs perfectly with poultry.
- Onion powder (1 teaspoon): Enhances the overall flavor without overpowering the chicken.
- Paprika (1 teaspoon): Lends beautiful color and a touch of smoky sweetness.
- Dried thyme (1/2 teaspoon): Infuses earthy, herby notes that scream homemade comfort.
- Dried rosemary (1/2 teaspoon): Adds a woodsy fragrance that works wonders with chicken.
- Lemon, halved (1): Stuffed inside, it keeps the meat moist and adds a hint of brightness.
- Garlic cloves, smashed (4): Nestled in the cavity, they perfume the whole bird as it roasts.
- Small onion, quartered (1): Brings sweetness and depth to the pan juices.
- Fresh herbs (like thyme or rosemary, optional): Perfect for extra flavor inside the cavity or as a lovely garnish at the end.
How to Make Roasted Chicken
Step 1: Preheat and Prep the Chicken
Begin by setting your oven to 425°F (220°C). This high heat is the secret to getting that irresistibly crispy skin while keeping the meat juicy. While the oven heats, remove any giblets from the chicken and pat the bird dry with paper towels—this helps the skin roast up beautifully golden and crackly.
Step 2: Mix and Apply the Seasoning
In a small bowl, blend together your kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. Drizzle the chicken all over with olive oil or melted butter, rubbing it into every nook and cranny. Now, massage the seasoning mix generously onto the skin and inside the cavity for maximum flavor in every bite.
Step 3: Stuff and Truss
Fill the cavity of your chicken with the halved lemon, smashed garlic cloves, quartered onion, and a handful of fresh herbs if you have them. This little bundle will infuse the meat with moisture and subtle aromatics as it roasts. Tie the legs together with kitchen twine and tuck the wings underneath—this helps the chicken cook evenly and look picture-perfect.
Step 4: Time to Roast
Place the chicken, breast-side up, on a rack in a roasting pan or a sturdy oven-safe skillet. Slide it into your hot oven and let it work its magic for 1 hour to 1 hour 15 minutes. When a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), your Roasted Chicken is ready to meet the world.
Step 5: Rest and Carve
Patience pays off! Let your Roasted Chicken rest for 10 to 15 minutes before carving. This crucial step allows the juices to redistribute, ensuring every slice is succulent and flavorful. Gather your loved ones, carve, and serve while it’s still warm.
How to Serve Roasted Chicken
Garnishes
A sprinkle of fresh herbs—think thyme, rosemary, or parsley—adds a pop of color and a burst of fresh aroma. For an extra flourish, arrange a few lemon slices or roasted garlic cloves on the platter. These simple touches elevate your Roasted Chicken from weeknight staple to showstopping centerpiece.
Side Dishes
Roasted Chicken is incredibly versatile, pairing beautifully with everything from buttery mashed potatoes to roasted root veggies. For a lighter meal, serve with a crisp green salad or garlicky green beans. Don’t forget to spoon some of those glorious pan juices over your sides for an extra hit of flavor.
Creative Ways to Present
Try carving the chicken at the table for a bit of drama—nothing beats the excitement of that first slice through crackling skin. Or, chop the meat and serve it family-style on a big platter surrounded by roasted vegetables. You can even shred leftovers and tuck them into tacos, wraps, or grain bowls for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once your Roasted Chicken has completely cooled, store leftover meat in an airtight container in the fridge. It stays fresh and delicious for up to 4 days, making it perfect for quick lunches or easy dinners.
Freezing
If you have more leftovers than you can use in a few days, simply shred or chop the chicken and freeze it in portions. Tightly wrapped, it’ll keep its flavor and texture for up to 3 months—ideal for busy weeks when you need a meal in a pinch.
Reheating
To reheat, arrange the chicken pieces in a baking dish, splash with a little broth or pan juices, and cover with foil. Warm in a 325°F (165°C) oven until heated through. This gentle method helps maintain that juicy tenderness you worked so hard for.
FAQs
How can I get extra-crispy skin on my Roasted Chicken?
Patting the chicken thoroughly dry before seasoning and roasting is key. Also, roasting at a high temperature (425°F) and using a wire rack to elevate the bird allow hot air to circulate and crisp up every inch of skin.
Can I use different herbs or spices in this recipe?
Absolutely! Roasted Chicken is incredibly flexible. Try swapping in sage, oregano, or even a pinch of chili flakes for a little heat. Fresh herbs in the cavity or as garnish make it your own every time.
What’s the best way to tell when my Roasted Chicken is done?
The most reliable method is to use a meat thermometer. Insert it into the thickest part of the thigh without touching bone—when it reads 165°F (74°C), your chicken is perfectly cooked and ready to rest.
Can I roast vegetables in the same pan?
Definitely! Toss carrots, potatoes, or onions with a bit of oil and seasonings, then arrange them around the chicken before roasting. They’ll soak up the delicious drippings and make for a one-pan feast.
What can I do with Roasted Chicken leftovers?
Leftover Roasted Chicken is the gift that keeps on giving. Pile it into sandwiches, toss it into salads, stir it into soups, or use it for easy wraps and casseroles. The possibilities are endless and always tasty.
Final Thoughts
If you’ve never made Roasted Chicken from scratch, now’s the time to give it a whirl. One simple recipe, endless possibilities, and guaranteed smiles around the table—there’s no better way to make any meal feel special. Go ahead, preheat that oven and let the aroma fill your home!
Print
Roasted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
This classic roasted chicken recipe delivers a perfectly crispy skin and juicy, flavorful meat. Seasoned with a blend of aromatic spices and fresh herbs, and roasted to golden perfection, it makes an easy yet impressive main course perfect for family dinners or special occasions.
Ingredients
Chicken and Seasoning
- 1 whole chicken (about 4–5 pounds), giblets removed
- 2 tablespoons olive oil or melted butter
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Stuffing and Aromatics
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 small onion, quartered
- Fresh herbs (like thyme or rosemary), optional for stuffing or garnish
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Pat the chicken dry thoroughly with paper towels to ensure crispy skin during roasting.
- Mix Seasoning: In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary to create the spice blend.
- Season the Chicken: Rub the chicken all over with olive oil or melted butter to help spices stick and promote browning. Generously season inside and out with the prepared spice mixture.
- Stuff the Cavity: Fill the chicken cavity with lemon halves, smashed garlic cloves, quartered onion, and fresh herbs if using, to infuse flavor from within.
- Truss and Position: Tie the chicken legs together with kitchen twine and tuck the wings underneath the body for even cooking. Place the chicken breast-side up on a rack in a roasting pan or an oven-safe skillet.
- Roast: Roast the chicken in the preheated oven for 1 hour to 1 hour 15 minutes until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), ensuring the meat is fully cooked.
- Rest and Serve: Allow the chicken to rest for 10 to 15 minutes after roasting to let the juices redistribute before carving and serving.
Notes
- For a complete meal, roast vegetables such as carrots, potatoes, and onions around the chicken to cook alongside and absorb delicious drippings.
- Leftover roasted chicken is versatile and perfect for making soups, sandwiches, or salads the next day.
Nutrition
- Serving Size: 1 portion (about 6 oz cooked meat)
- Calories: 320
- Sugar: 0 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 110 mg
