Perfectly Roasted Chicken
Elevate your dinner table with this Perfectly Roasted Chicken recipe—an easy yet elegant dish that promises crispy, golden skin and juicy, flavorful meat. This classic recipe features a whole chicken rubbed with a luscious blend of olive oil, fresh lemon juice, aromatic garlic, rosemary, and thyme, ensuring an irresistible combination of zesty brightness and herbaceous depth. Tucked with seasoned aromatics and thoughtfully prepared with a few pro tips, such as patting the chicken dry and tying the legs for even cooking, this dish delivers restaurant-quality perfection straight from your own oven. With only 15 minutes of prep and 90 minutes of roasting time, this foolproof recipe is ideal for family dinners, holiday feasts, or any occasion that calls for a crowd-pleasing centerpiece. Serve this succulent roast chicken alongside your favorite sides and watch it become a go-to favorite for comfort and gourmet alike!
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Recipe Information
Ingredients
- 1 approximately 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 4 garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator about 30 minutes before roasting to bring it to room temperature, which ensures even cooking.
Pat the chicken dry with paper towels to ensure a crispy skin.
Place the chicken on a clean work surface or cutting board. Using your hands, loosen the skin over the breast and thighs, being careful not to tear it.
Slice the lemon in half. Insert one half into the cavity of the chicken along with two garlic cloves, one sprig of rosemary, and one sprig of thyme.
In a small bowl, combine the olive oil, the juice from the remaining half lemon, finely chopped garlic from the remaining cloves, and the needles from the remaining rosemary sprigs and thyme leaves.
Rub this mixture generously over the entire chicken, both under the loosened skin and on the outside. Season the chicken all over with salt and pepper.
Tuck the wing tips under the body of the chicken and tie the legs together using kitchen twine to promote even cooking.
Place the chicken breast-side up on a roasting rack inside a roasting pan. This allows the heat to circulate around the entire bird.
Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear when the meat is pierced.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat tender.
Carve the chicken and serve it with your favorite sides.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 581 mg | 12% | |
*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.
