Here’s a classic, juicy Roast Chicken 🍗 — crispy skin, tender meat, and full of flavor.
Ingredients (Serves 4–6)
- 1 whole chicken (about 3–4 lbs / 1.5–2 kg)
- 2 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder (or 3 fresh garlic cloves)
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- 1 lemon, halved
- 1 small onion, quartered
- Optional: carrots and potatoes for roasting
Instructions
- Preheat oven
- 425°F (220°C).
- Prepare the chicken
- Pat chicken dry with paper towels (this helps crisp the skin).
- Rub olive oil or butter all over the chicken.
- Season
- Mix salt, pepper, garlic powder, paprika, and herbs.
- Rub seasoning evenly over the chicken, including under the skin if possible.
- Stuff the cavity
- Place lemon halves and onion inside the chicken for extra flavor.
- Arrange for roasting
- Place chicken in a roasting pan or baking dish.
- Add carrots and potatoes around it if using.
- Roast
- Roast for 1 hour–1 hour 20 minutes, or until internal temperature reaches 165°F (75°C) in the thickest part.
- Baste once or twice with juices for extra moisture (optional).
- Rest & serve
- Let chicken rest 10–15 minutes before carving.
Tips
- Extra crispy skin: Roast uncovered and don’t overcrowd the pan.
- Flavor boost: Add a little butter under the skin before roasting.
- Juicier chicken: Let it come to room temperature for 20–30 minutes before cooking.
Serving Ideas
- With roasted vegetables
- Over rice or mashed potatoes
- Shredded for sandwiches or wraps
If you want, I can give you a super easy one-pan roast chicken with potatoes and gravy so everything cooks together 😄
