Print

Simple Roast Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

A simple and classic roast chicken recipe that yields juicy, tender meat with a crispy, golden skin. Infused with fresh herbs, garlic, and citrus, this roast chicken is perfect for a comforting family dinner or special occasion.

Ingredients

Chicken

  • 1 whole chicken, 4- to 5-pound, at room temperature
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened
  • 1 bunch fresh thyme sprigs

Vegetables and Aromatics

  • 2 carrots, cut into 2-inch lengths
  • 1 yellow, red, or bunch of Mexican onions, quartered
  • 1 head garlic, cut in half
  • 2 lemons, quartered

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F and position a rack in the lower third of the oven. This high heat will help create a crispy skin on the chicken.
  2. Prepare the Chicken: Remove the giblets and neck from the chicken cavity. Pat the chicken dry inside and out with paper towels to ensure the skin crisps well. Generously season the inside of the cavity with kosher salt and freshly ground pepper. Gently loosen the skin of the chicken breasts by sliding your fingers underneath, then rub half of the softened butter beneath the skin over the breast meat. Spread the remaining butter over the outside of the chicken, and season again with salt and pepper.
  3. Stuff and Truss the Chicken: Place half of the garlic head, half of the onion, a few carrot pieces, half a lemon, and some thyme sprigs inside the chicken cavity. This will infuse the chicken with aromatic flavors as it roasts. Truss the legs together with cooking twine to ensure even cooking, and tuck the wings securely under the bird to prevent burning.
  4. Prepare the Roasting Pan: Arrange the remaining vegetables—carrots, onions, and garlic—on the bottom of a roasting pan. Place some vegetables under the chicken to act as a natural rack, elevating the bird and allowing heat to circulate. Place the chicken breast side up on top of the vegetables. Optionally, add a small amount of water, wine, or chicken broth to the pan to keep the environment moist and catch pan juices for basting.
  5. Roast the Chicken: Place the pan in the preheated oven and roast the chicken for 45 minutes. Afterward, baste the chicken with the pan juices to keep it moist and rotate the pan to ensure even cooking. Continue roasting for an additional 30 to 45 minutes, until an instant-read thermometer inserted into the thickest part of the inner thigh reads between 155°F and 160°F and the juices run clear.
  6. Rest the Chicken: Carefully transfer the chicken to a cutting board and tent it loosely with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute, resulting in tender, juicy meat. Remove and discard the roasted vegetables from the pan or serve them alongside the chicken as a flavorful side.
  7. Serve or Store: Serve the chicken hot for a delicious meal, or refrigerate leftovers in an airtight container for up to 3 days.

Notes

  • Allowing the chicken to rest after roasting is crucial for juicy meat.
  • Using a roasting rack or vegetables underneath the chicken helps prevent soggy skin.
  • Make sure the chicken is at room temperature before roasting to ensure even cooking.
  • For extra flavor, baste the chicken several times during roasting with the pan juices.
  • Use an instant-read thermometer to check doneness accurately; the safe internal temperature for chicken is 165°F, but resting raises the internal temp slightly.

Find it online: https://dishcooks.com/simple-roast-chicken-recipe/