Perfectly Easy Roast Chicken
Achieving a golden, crisp, and perfectly juicy roast chicken has never been easier with this "Perfectly Easy Roast Chicken" recipe. With just a handful of pantry staples like olive oil, garlic powder, and paprika, and aromatic additions of lemon and fresh thyme, this recipe delivers incredible flavor with minimal effort. The whole chicken roasts to perfection on a bed of hearty vegetables—carrots, celery, and onion—infusing every bite with savory richness. Ready in under two hours with only 15 minutes of prep time, this recipe is perfect for weeknight dinners or weekend gatherings. Serve it alongside the perfectly roasted vegetables straight from the pan or pair it with your favorite sides to create a comforting, crowd-pleasing meal. Keywords: easy roast chicken recipe, juicy roast chicken, roasted whole chicken, beginner-friendly chicken recipe.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 5-6 lbs whole chicken
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 whole lemon
- 6 sprigs fresh thyme
- 1 medium onion
- 2 large carrot
- 2 large celery stalk
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Rub the entire chicken, including the cavity, with olive oil.
In a small bowl, mix the kosher salt, black pepper, garlic powder, and paprika. Season the chicken generously with this mixture, ensuring the spices coat the surface evenly.
Cut the lemon in half and place it inside the cavity of the chicken along with 4 sprigs of fresh thyme.
Chop the onion, carrots, and celery into large chunks and spread them out in the bottom of a roasting pan. These will serve as a bed for the chicken and add flavor to the drippings.
Place the chicken breast-side up on top of the vegetables in the roasting pan.
Tie the chicken legs together with kitchen twine to encourage even cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the breast and thigh (use a meat thermometer).
Check the chicken halfway through the cooking time and, if needed, tent it loosely with aluminum foil to prevent over-browning.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute for a juicier result.
Carve and serve the chicken with the roasted vegetables or your favorite sides. Enjoy!
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
