Description

This Easy Roast Chicken Recipe is a simple yet satisfying comfort food featuring a whole chicken roasted to perfection with crispy golden skin, tender juicy meat, and fragrant herbs. Ideal for quick weeknight dinners or elegant gatherings, it combines straightforward preparation with delicious results that are sure to become a classic in your kitchen.

Ingredients

Scale

Main Ingredients

Whole chicken (3-4 pounds)
2–3 tablespoons olive oil or melted butter
4–6 fresh garlic cloves
3–4 sprigs fresh rosemary
3–4 sprigs fresh thyme
Salt, to taste
Freshly ground black pepper, to taste
1 optional lemon, halved

Optional Variations

Chili flakes or smoked paprika (for spicy kick)
Softened garlic herb butter (butter mixed with minced garlic and herbs)
Extra thyme and fresh lemon juice (for lemon and thyme variation)
Additional vegetables like carrots, potatoes, or onions (for roasting alongside)

Instructions

Prepare the Chicken: Pat the whole chicken dry thoroughly with paper towels to ensure crisp skin. Remove any giblets from the cavity. Season generously inside and out with salt and freshly ground black pepper. Stuff the cavity with fresh garlic cloves, rosemary, thyme, and optionally, halved lemon to infuse aromatic steam during roasting.
Oil and Season the Skin: Brush the entire chicken skin evenly with olive oil or melted butter. This helps achieve that desirable golden-brown, crispy texture. Optionally, sprinkle a little extra salt and pepper on the skin after oiling to enhance flavor.
Arrange in Roasting Pan: Place the chicken breast-side up on a rack set inside a roasting pan. Elevating the chicken allows heat to circulate evenly around the bird, preventing soggy skin and promoting thorough cooking.
Roast at High Heat: Preheat your oven to 425°F (220°C). Roast the chicken for approximately 45 to 60 minutes, depending on the size. Midway through roasting, baste the chicken with its drippings to keep the meat moist and deepen the golden color of the skin.
Check for Doneness: Insert a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C) to ensure the chicken is fully cooked. Once done, remove the chicken and let it rest tented loosely with foil for 10-15 minutes. This resting period allows the juices to redistribute, resulting in more tender and juicy meat before carving.

Notes

Let the chicken come to room temperature for about 30 minutes before roasting to ensure more even cooking.
Pat the skin dry thoroughly to maximize crispiness; moisture hinders browning.
Rest the chicken after roasting to keep the meat juicy and tender.
Use a roasting rack to elevate the chicken, promoting even heat circulation and crisp skin.
Season generously with salt to enhance flavor and skin crispiness.
For a spicy twist, add chili flakes or smoked paprika.
Try garlic herb butter under the skin for extra richness.
Roast vegetables such as carrots, potatoes, or onions alongside to complete the meal.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Reheat leftovers gently at 325°F (160°C) covered with foil or warm in a skillet with a splash of broth to maintain moisture.

Prep Time: 10 minutes (plus 30 minutes to bring chicken to room temperature)
Cook Time: 45-60 minutes
Category: Main Course
Method: Roasting
Cuisine: American / Classic

Nutrition

Serving Size: 1/6 of whole chicken
Calories: 350 kcal
Sugar: 0.5 g
Sodium: 500 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 34 g
Cholesterol: 110 mg

Keywords: roast chicken, easy roast chicken, crispy skin chicken, homemade roast chicken, comfort food chicken, herb roasted chicken