Best Roasted Chicken Recipe
You know those cozy Sunday dinners where everyone lingers at the table a little longer? This roasted chicken is perfect for that.
Juicy on the inside, golden on the outside, and full of flavor.
I’m going to walk you through it like I would with a good friend in my kitchen. (STEP-BY-STEP)
Ingredients
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1 whole chicken (about 4 to 5 lbs)
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2 tablespoons olive oil
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1 tablespoon salt
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1 teaspoon black pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon paprika
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1 lemon, halved
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4 garlic cloves, peeled
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A few sprigs of fresh rosemary or thyme (or both)
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1 onion, quartered
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2 carrots, chopped into chunks
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2 stalks of celery, chopped into chunks
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Optional: a little melted butter for basting
How to Make Roasted Chicken
Step 1: Preheat your oven to 425°F (220°C).
Step 2: Remove the giblets from inside the chicken (if it came with any). Pat the chicken dry with paper towels. This helps the skin get crispier.
Step 3: Rub olive oil all over the chicken. This helps the seasoning stick and gives you that golden finish.
Step 4: In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika. Rub this all over the chicken, including under the skin a little if you can.
Step 5: Stuff the cavity with the lemon halves, garlic cloves, and fresh herbs.
Step 6: Tie the legs together with kitchen twine if you have some. This helps the bird cook evenly.
Step 7: Place the onion, carrots, and celery in a roasting pan. These act like a natural roasting rack and give great flavor.
Step 8: Set the chicken on top of the veggies, breast-side up.
Step 9: Roast for about 1 hour and 15 minutes, or until the thickest part of the thigh reads 165°F (75°C) on a meat thermometer. If you don’t have one, poke the thigh and make sure the juices run clear.
Step 10: Halfway through roasting, you can spoon some pan juices over the chicken or brush on melted butter if you like a richer skin.
Step 11: Let the chicken rest for 10-15 minutes before carving. This keeps the juices inside.
Common Mistakes to Avoid
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Skipping the step of drying the chicken skin
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Overcooking the bird (always check the temp)
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Forgetting to rest the chicken before carving
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Not seasoning it enough
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Using cold chicken straight from the fridge
Recipe Best Tips
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Use a meat thermometer to get it just right
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Dry skin = crisp skin
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Don’t skip the rest after roasting
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Make extra veggies in the pan—they soak up the best flavors
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Save the carcass for homemade chicken stock
Serving Suggestions
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Serve with mashed potatoes and gravy
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Add a side of roasted green beans or Brussels sprouts
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A fresh salad works great for balance
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Warm dinner rolls to soak up the juices
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Gravy made from the drippings is always a win
Storage and Freezing
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Store leftovers in an airtight container in the fridge for up to 4 days
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Shred extra chicken for sandwiches or soups
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Freeze leftover meat in freezer-safe bags for up to 3 months
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Don’t freeze with the bones if you want to save space
FAQs
Q: Can I use a smaller or larger chicken?
A: Yes, just adjust the cooking time and check the internal temp.
Q: Can I roast it in a Dutch oven?
A: Absolutely. Just keep the lid off for crispy skin.
Q: What if I don’t have fresh herbs?
A: Dried herbs work fine. Just use about 1 teaspoon of each.
Q: Do I need a meat thermometer?
A: It helps a lot. But you can check if the juices run clear, too.
Q: Can I stuff the chicken with other things?
A: Sure! Try apple slices, onions, or even a few herbs of your choice.
Q: How do I reheat leftovers without drying them out?
A: Cover with foil and warm in the oven at 325°F until heated through.
Q: Can I cook this ahead of time? A: Yes, roast it and store it in the fridge, then reheat it covered in the oven.
Conclusion
Alright, that’s my go-to roasted chicken right there. I hope you try it and make it your own. If you do, I’d love to hear how it turned out or what twist you gave it!
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Roasted Chicken
A juicy, golden roasted chicken that’s simple to prep and perfect for a cozy dinner. Seasoned inside and out, cooked with veggies, and easy enough for anyone to try.
Ingredients
- 1 whole chicken (about 4 to 5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 lemon, halved
- 4 garlic cloves, peeled
- A few sprigs of fresh rosemary or thyme (or both)
- 1 onion, quartered
- 2 carrots, chopped into chunks
- 2 stalks celery, chopped into chunks
- Optional: a little melted butter for basting
Instructions
Step 1: Preheat your oven to 425°F (220°C).
Step 2: Remove the giblets from inside the chicken (if it came with any). Pat the chicken dry with paper towels. This helps the skin get crispier.
Step 3: Rub olive oil all over the chicken. This helps the seasoning stick and gives you that golden finish.
Step 4: In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika. Rub this all over the chicken, including under the skin a little if you can.
Step 5: Stuff the cavity with the lemon halves, garlic cloves, and fresh herbs.
Step 6: Tie the legs together with kitchen twine if you have some. This helps the bird cook evenly.
Step 7: Place the onion, carrots, and celery in a roasting pan. These act like a natural roasting rack and give great flavor.
Step 8: Set the chicken on top of the veggies, breast-side up.
Step 9: Roast for about 1 hour and 15 minutes, or until the thickest part of the thigh reads 165°F (75°C) on a meat thermometer. If you don’t have one, poke the thigh and make sure the juices run clear.
Step 10: Halfway through roasting, you can spoon some pan juices over the chicken or brush on melted butter if you like a richer skin.
Step 11: Let the chicken rest for 10-15 minutes before carving. This keeps the juices inside.
Notes
- You can swap the veggies or herbs to match your taste
- Use foil if the skin browns too fast
- Leftovers make great chicken salad or soup
Nutrition Information
Yield 6-8Amount Per Serving Calories Around 350 per serving
