Classic Roast Chicken is a timeless dish that features tender, juicy meat with a crispy, golden skin. It’s a centerpiece for family dinners and special occasions, offering both simplicity and elegance. The aroma of roasted herbs and garlic fills the kitchen, making it a comforting and satisfying meal. This recipe emphasizes the importance of seasoning, proper roasting technique, and resting the chicken for optimal juiciness.
Ingredients
- 1 whole chicken (3–4 lbs / 1.4–1.8 kg), cleaned and patted dry
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh herbs (rosemary, thyme, or parsley) for cavity
Optional: vegetables for roasting (carrots, onions, potatoes)
Instructions
- Preheat oven and prepare chicken
Preheat oven to 425°F (220°C). Remove any giblets from the chicken cavity. Pat the chicken dry to ensure crispy skin. - Season the chicken
Rub olive oil or melted butter all over the chicken. Mix salt, pepper, garlic powder, paprika, and dried herbs, and sprinkle evenly over the skin. - Stuff the cavity
Place lemon halves, garlic cloves, and fresh herbs inside the chicken cavity. This infuses the meat with subtle flavor. - Truss the chicken (optional)
Tie the legs together with kitchen twine for even cooking and a neat presentation. - Roast the chicken
Place the chicken breast-side up on a roasting pan or ovenproof dish. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with pan juices for extra flavor. - Rest the chicken
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. Resting allows juices to redistribute and ensures tender meat.
Tips for the Best Roast Chicken
- Patting the chicken dry is crucial for crisp skin.
- Use a meat thermometer to avoid overcooking.
- Roast vegetables alongside the chicken for a complete meal.
- Optional: rub softened butter under the skin for extra flavor.
Uses for Classic Roast Chicken
Serve as a main dish with roasted vegetables, mashed potatoes, or a fresh salad. Leftovers can be used in sandwiches, soups, or salads. The pan juices can be reduced into a flavorful gravy. Classic Roast Chicken is versatile, satisfying, and perfect for gatherings.
