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Best Ever Roasted Chicken

A juicy, flavorful roasted chicken infused with garlic, lemon, and herbs. This easy, one-pan recipe delivers crispy skin and tender meat—perfect for a comforting weeknight dinner or holiday meal.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 5
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unit whole chicken (about 4-5 lbs)​
  • 2 tbsp olive oil or melted butter​
  • 1 head halved horizontally​
  • 1 unit lemon, halved​
  • A few sprigs of fresh herbs (such as rosemary, thyme, or parsley)​
  • Salt and freshly ground black pepper, to taste​
  • Optional vegetables for roasting: potatoes, carrots, onions, cut into chunks​

Equipment

  • 1 Roasting Pan  A sturdy that accommodates the chicken and allows for even cooking
  • Meat Thermometer Ensures the chicken reaches the safe temperature of 165°F (74°C)
  • Kitchen Twine For trussing the chicken, promoting even cooking
  • Basting Brush To evenly apply oil or butter.
  • Cutting Board and Sharp Knife For carving the roasted chicken

Method
 

  1. Preheat the Oven: Set your oven to 425°F (220°C).
  2. Prepare the Chicken:
  3. Remove the giblets from the chicken cavity and pat the exterior dry with paper towels.
  4. Season the cavity generously with salt and pepper.
  5. Stuff the cavity with the lemon halves, garlic halves, and fresh herb sprigs.
  6. Truss the Chicken (Optional): Using kitchen twine, tie the legs together and tuck the wing tips under the body to promote even cooking.YouTube
  7. Season the Exterior:
  8. o Place the chicken on a roasting rack set inside the roasting pan.
  9. o Brush the skin with olive oil or melted butter.
  10. o Season generously with salt and freshly ground black pepper.
  11. Roast the Chicken:
  12. o Place the roasting pan in the preheated oven.
  13. o Roast for approximately 1 hour and 20 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
  14. o If desired, baste the chicken with pan drippings every 20-30 minutes for enhanced flavor and moisture.
  15. Rest the Chicken:
  16. o Once cooked, remove the chicken from the oven.
  17. o Tent it loosely with aluminum foil and let it rest for about 15 minutes. This allows the juices to redistribute, resulting in a juicier meat.
  18. Carve and Serve:
  19. o Transfer the rested chicken to a cutting board.
  20. o Carve into desired portions and serve with your chosen side dishes.

Notes

  • Flavor Variations: Experiment with different herb and spice combinations, such as adding paprika, cumin, or oregano to the seasoning mix.​
  • Crispier Skin: For an extra crispy skin, ensure the chicken skin is thoroughly dried before applying oil or butter.​
  • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The meat can be used in sandwiches, salads, or soups.
🛒 Recommended Tools & Ingredients
To make this roasted chicken recipe even easier and more flavorful, here are a few kitchen essentials I personally use and recommend (affiliate links included):
  • Roasting Pan with Rack—A sturdy, oven-safe pan with a rack helps air circulate around the chicken for that crispy, golden skin.
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  • Meat Thermometer—Ensures your chicken is cooked to the perfect internal temperature (165°F). No more guesswork!
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  • Olive Oil Dispenser Bottle—A game-changer for controlled pours and easy drizzling.
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  • Lemon Squeezer—For maximum juice with minimal effort. Great for marinades and finishing touches.
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  • Garlic Press—If you're a garlic lover, this is a must. Fresh minced garlic in seconds.
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