Roast Crispy Chicken
Succulent, golden, and irresistible, this Roast Crispy Chicken recipe is the ultimate showstopper for family dinners or special occasions. Featuring a whole chicken rubbed with a decadent blend of garlic butter, paprika, and aromatic herbs like rosemary and thyme, this dish ensures every bite bursts with flavor. Stuffed with zesty lemon and placed atop a bed of roasted vegetables—carrots, onion, and celery—it’s a complete meal that’s as beautiful as it is delicious. Achieve perfectly crispy skin by roasting at high heat and basting with pan juices for maximum moisture. With just 20 minutes of prep, this recipe delivers juicy, tender chicken with a crisp, golden-brown exterior, guaranteed to impress. Perfect for cozy comfort food cravings or festive gatherings, this is your new go-to roasted chicken recipe!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) whole chicken
- 4 tbsp (softened) unsalted butter
- 4 cloves (minced) garlic
- 1 piece (halved) lemon
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 piece (quartered) onion
- 2 pieces (cut into chunks) carrot
- 2 pieces (cut into chunks) celery stalks
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
In a small bowl, mix the softened butter, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and paprika until well combined.
Carefully loosen the skin of the chicken by sliding your fingers underneath it, being cautious not to tear it. Spread the butter mixture evenly under the skin and on top of the chicken.
Stuff the chicken cavity with the halved lemon, rosemary sprigs, thyme sprigs, and half of the onion.
Drizzle olive oil over the chicken and rub it all over the surface. Sprinkle the remaining salt and pepper evenly on the outside.
Place the quartered onion, carrot chunks, and celery chunks in the bottom of a roasting pan. Position the chicken on top of the vegetables, breast side up.
Tie the legs together with kitchen twine and tuck the wings under the chicken to ensure even cooking.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the breast and thigh.
Every 30 minutes, baste the chicken with the juices from the roasting pan to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute and ensures tender meat.
Serve the crispy roast chicken with the roasted vegetables and your favorite sides. Enjoy!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.6 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1163 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.
