Description
This classic roasted chicken recipe features a whole chicken seasoned with a flavorful blend of spices and roasted to crispy perfection. Stuffed with lemon, garlic, and optional fresh herbs, the chicken is roasted over a bed of vegetables that infuse the meat with rich flavor. Perfect for a comforting Sunday dinner, this dish delivers juicy, tender meat with a golden, crispy skin.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4–5 pounds), giblets removed
- 2 tablespoons olive oil or softened butter
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
Stuffing
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh herbs like rosemary, thyme, or parsley (optional)
Roasting Base (Optional)
- 1 onion, quartered
- 1–2 carrots, chopped
- 1–2 celery stalks, chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Ensure the chicken is dry by patting it thoroughly with paper towels, including the inside of the cavity, which helps achieve crispy skin.
- Season the Chicken: Rub the olive oil or softened butter all over the chicken, coating it evenly. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and dried thyme or rosemary. Sprinkle this seasoning mixture evenly over the entire chicken, massaging it into the skin for deep flavor.
- Stuff the Cavity: Place the lemon halves, smashed garlic cloves, and fresh herbs (if using) inside the chicken’s cavity. This adds aromatic layers of flavor from the inside out.
- Secure the Chicken: Tie the chicken legs together with kitchen twine to promote even cooking and tuck the wing tips underneath the body to prevent burning.
- Prepare Roasting Base: If using, spread chopped onion, carrot, and celery in the bottom of a roasting pan. This creates a flavor base and naturally lifts the chicken for better heat circulation.
- Roast the Chicken: Place the chicken breast-side up on top of the vegetables in the roasting pan or directly on a rack if no vegetables are used. Roast uncovered in the oven for 1 hour to 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Resting allows juices to redistribute, ensuring the meat stays moist and tender.
Notes
- Roasting at high heat yields deliciously crispy skin.
- You may baste the chicken once or twice during cooking for added flavor and moisture.
- Leftover roasted chicken is versatile and perfect for use in soups, salads, or sandwiches.
