Roast chicken
Roast chicken is a classic, comforting dish where a whole chicken is seasoned and cooked in the oven until the skin is golden and crispy and the meat is juicy. It’s perfect for a family meal or special occasion.
Ingredients
- 1 whole chicken (about 3–4 lbs)
- 2–3 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional for color)
- 1–2 tsp dried herbs (thyme, rosemary, or oregano)
- 1 lemon, halved
- 4–5 garlic cloves, crushed
- Optional: vegetables like potatoes, carrots, and onions to roast alongside
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the chicken
- Pat dry with paper towels.
- Rub with olive oil or butter.
- Season all over with salt, pepper, paprika, and herbs.
- Stuff the cavity with lemon halves and garlic.
- Roast
- Place chicken breast-side up on a roasting pan or baking dish.
- Roast for 1 hour to 1 hour 15 minutes (or until internal temperature reaches 165°F / 74°C).
- Optional: Roast vegetables around the chicken; they’ll soak up the flavor.
- Rest and serve
- Let the chicken rest 10–15 minutes before carving.
- Serve with roasted vegetables or a side salad.
Tips for Extra Crispy Skin
- Pat the chicken very dry before oiling.
- Roast at a higher temperature for the first 15–20 minutes, then reduce slightly.
- Brush with extra butter or oil halfway through roasting.
🍽️ Serving Idea: Leftover roast chicken is perfect for sandwiches, soups, or a chicken salad the next day.
If you want, I can also share 3 easy variations: garlic herb roast, lemon pepper roast, and honey-glazed roast chicken.
