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
Scale
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
