A golden, crisp-skinned roast chicken with tender, juicy meat makes a comforting centerpiece for dinner. Simple seasoning lets the chicken’s flavor shine, while lemon, garlic, and herbs add a fragrant touch.
Prep time: 15 minutes
Cook time: 1 hour 15 minutes to 1 hour 30 minutes
Rest time: 15 minutes
Serves: 4–6
Ingredients
- 1 whole chicken, about 4–5 lb (1.8–2.3 kg)
- 2 tablespoons olive oil or softened butter
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
- 1 lemon, halved
- 1 small onion, quartered
- 4 garlic cloves, lightly crushed
- 2–3 sprigs fresh rosemary or thyme, optional
- ½ cup (120 ml) chicken broth or water
Instructions
- Heat the oven. Preheat to 425°F (220°C). Remove the giblets from the chicken, if included. Pat the chicken very dry with paper towels.
- Season the chicken. Rub the skin all over with olive oil or butter. Season with salt, pepper, and thyme, including a little inside the cavity.
- Add aromatics. Place the lemon, onion, garlic, and fresh herbs, if using, inside the cavity. Tie the legs loosely with kitchen twine, if desired.
- Prepare for roasting. Place the chicken breast-side up in a roasting pan. Pour the broth or water into the bottom of the pan.
- Roast. Roast for 15 minutes at 425°F (220°C). Reduce the oven to 375°F (190°C) and continue roasting for about 60–75 minutes, until the thickest part of the thigh reaches 165°F (74°C) without touching bone. If the skin browns too quickly, loosely cover the breast with foil.
- Rest before carving. Transfer the chicken to a cutting board and let it rest for 15 minutes. This helps keep the meat juicy. Carve and serve.
Tips for a Juicy Roast Chicken
- Dry the skin thoroughly before roasting to help it brown.
- Use a meat thermometer to check doneness; cooking time varies with the chicken’s size and your oven.
- Rest the chicken before carving, and spoon any pan juices over the slices.
- Roast chopped potatoes, carrots, or onions alongside the chicken if your pan has room.