Easy Roasted Chicken Recipe

This roast chicken recipe is my go-to because it fills my kitchen with mouthwatering aromas of lemon and herbs, creating the ultimate cozy vibe. Plus, the simple ingredients and straightforward method make it endlessly reliable for hosting friends or just enjoying a comforting dinner on a chill night at home.

I enjoy creating recipes that are both simple and satisfying. My halfway homemade roasted chicken is basically a brined roast; the brine is actually an infusion of olive oil, lemon, thyme, rosemary, salt, black pepper, paprika, and powdered garlic and onion.

The chicken itself is beautifully flavored, but so too are the vegetables that you . Mise en Place

A whole chicken
Olive oil
Lemon
Thyme
Rosemary
Salt
Black pepper
Paprika
Garlic powder
Onion powder

Ingredients

Whole Chicken:
With an abundance of protein, it supplies vital nutrients and is the primary source of taste.

Olive Oil:
The fat is healthy, and it adds moisture while helping to ensure a crispy skin.

Lemon:
Contributes light, sharp flavors that balance and lift the overall flavor profile while also helping to tenderize the chicken.

Thyme:
Herb providing earthy, minty aspects, which are a complement to the savory profile.

Rosemary:
Delivers aromatic pine-like flavors, enhancing the aromatic richness.

Garlic:
Contributes a robust, sharp taste that amplifies umami.

Carrots:
Bestow the dish with a soft confection and a load of vitamins, like vitamin A.

Celery:
The flavor is mild and peppery, and the essential vitamins contribute to nutrition in a way that isn’t so evident but is definitely beneficial.

Ingredient Quantities

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 lemon, quartered
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 2 cloves garlic, smashed
• 1 large onion, peeled and quartered
• 3 carrots, peeled and cut into chunks
• 3 stalks celery, cut into chunks

Instructions

1. Set your oven to 425°F (220°C) to start.

2. Take paper towels and use them to dry the chicken. Then set it in a roasting pan.

3. Massage the chicken with olive oil, then season it evenly with salt, black pepper, paprika, garlic powder, and onion powder, making sure that all parts of the chicken receive the rub.

4. Fill the chicken’s cavity with the quartered lemon, thyme, rosemary, and crushed garlic cloves.

5. Using kitchen twine, tie together the legs of the chicken and tuck the wings under the body. This ensures that the chicken will cook evenly.

6. The roasting pan holds the chicken, with the onion quarters, carrots, and celery chunks arranged around it.

7. Little drizzle olive oil and over the vegetables. Then season with salt and with pepper.

8. Place the chicken in the preheated oven and roast it until the internal temperature of the thigh’s thickest part registers 165°F (75°C). This should take approximately 1 hour and 20 minutes.

9. Take the chicken out of the oven and permit it to sit for 10-15 minutes prior to cutting, allowing the juices to redistribute to ensure the meat stays moist.

10. Slice the chicken and present it alongside the roasted vegetables. Relish the moment!

Equipment Needed

1. Oven
2. Roasting pan
3. Paper towels
4. Small bowl
5. Measuring spoons
6. Kitchen twine
7. Cutting board
8. Knife
9. Meat thermometer

FAQ

• Q: Can I use dried herbs instead of fresh thyme and rosemary?Yes, dried herbs can be used as a substitute. About 1 teaspoon each of dried thyme and rosemary can effectively replace the fresh herbs called for in the recipe.
• Q: How do I know when the chicken is fully cooked?A: The internal temperature of the chicken is at least 165°F (74°C) in the thickest part of the thigh and not touching bone when the chicken is fully cooked.
• Q: Can I add other vegetables to roast with the chicken?Absolutely! Potatoes, parsnips, or any root vegetables you prefer can be added. They should just be cut into even-sized chunks for uniform cooking.
• Q: How can I ensure the chicken skin is crispy?To achieve delicious chicken skin, you need to do two things: first, ensure the bird is not wet when you season it; and second, roast it at a high temperature—425 degrees Fahrenheit/220 degrees Celsius or higher.
• Q: Can I prepare the chicken in advance?Q: Is it acceptable to season chicken and let it rest, uncovered, in the refrigerator for 12 to 24 hours before roasting?

  A: Yes, you can season the chicken and leave it uncovered in the fridge for up to 24 hours before roasting. This can help the flavors infuse and enhance crispiness.

• Q: What should I do with the leftovers?A: You can keep leftover food in an airtight container in the refrigerator for up to 4 days. Use them in sandwiches, salads, or add them to soups.
• Q: Can I use boneless chicken instead?A: The best flavor and presentation come from using a whole chicken, but you can also use bone-in pieces, such as thighs and breasts, and adjust the cooking time if you’re using those parts.

Substitutions and Variations

Chicken: If preferred, substitute with turkey breast on the bone.
Melted butter or avocado oil may be used in place of olive oil.
Salt: For a twist, consider using garlic salt.
Thyme: Use dried oregano instead.
Dried tarragon or fresh sage can be used in place of rosemary.

Pro Tips

1. Brine for Extra Juiciness Consider brining the chicken for a few hours in a mixture of water, salt, sugar, and optional herbs. This enhances the flavor and juiciness.

2. Room Temperature Rest Allow the chicken to come to room temperature before roasting. This promotes even cooking and helps prevent the meat from being undercooked in some parts while overcooked in others.

3. Crispier Skin For extra crispy skin, pat the chicken dry a few hours before cooking and leave it uncovered in the fridge. This dries out the skin, making it crisp up better during roasting.

4. Layer Flavors Add some lemon zest or minced garlic under the skin of the chicken for an extra burst of flavor. Be gentle when lifting the skin to avoid tearing it.

5. Gravy Boost Use the drippings from the roasting pan to make a delicious gravy. Simply deglaze the pan with some chicken stock and thicken with a flour or cornstarch slurry for added depth to your meal.